The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 32
MICROSCOPIC EXAMINATION . The admixture of foreign leaves with tea is most readily and satisfactorily detected by the microscope . Although it may not be possible to identify every leaf employed to adulterate tea , yet a person ...
MICROSCOPIC EXAMINATION . The admixture of foreign leaves with tea is most readily and satisfactorily detected by the microscope . Although it may not be possible to identify every leaf employed to adulterate tea , yet a person ...
Page 33
In some instances , after the leaf has been softened with boiling water , sufficient of the skin may be obtained for examination by tearing a portion away from an incision made in the leaf with a sharp knife .
In some instances , after the leaf has been softened with boiling water , sufficient of the skin may be obtained for examination by tearing a portion away from an incision made in the leaf with a sharp knife .
Page 53
When , in a sample of coffee , the adulterant has been identified by a microscopical examination , the difference in the densities of the infusions becomes immediately available for estimating the proportion present .
When , in a sample of coffee , the adulterant has been identified by a microscopical examination , the difference in the densities of the infusions becomes immediately available for estimating the proportion present .
Page 59
MICROSCOPIC EXAMINATION . In the detection of the adulterants of coffee , the aid of the microscope is always resorted to . It becomes , therefore , a matter of great importance to gain some clear knowledge of the structure of the ...
MICROSCOPIC EXAMINATION . In the detection of the adulterants of coffee , the aid of the microscope is always resorted to . It becomes , therefore , a matter of great importance to gain some clear knowledge of the structure of the ...
Page 90
In the examination of commercial cocoas the estimation of the fat and of the added starch and sugar will usually give an accurate idea as to the amount of cocoa contained in a sample . An indirect method of arriving at ...
In the examination of commercial cocoas the estimation of the fat and of the added starch and sugar will usually give an accurate idea as to the amount of cocoa contained in a sample . An indirect method of arriving at ...
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added addition adulteration albumin alcohol amount analysis appearance applied bean becomes boiling called cane-sugar cells cellulose cent character characteristic chicory cloth cocoa coffee colour composed consists constituents contains copper crystals cubic centimetres Description determined dilute dissolved distilled dried Edition employed estimated ether evaporated examination exhausted extract filtered filtrate given gives glucose grains grams green ground heated husk imported India insoluble known lead leaf leaves less London manufacture matter means method microscope mineral mixed mixture nibs nitrogen obtained oxide percentage plant portion powder precipitate prepared present produced proportion pure quantity removed represented residue roasted roots sample seeds seen separated shown similar skin soluble solution sometimes specific gravity starch structure substances sugar sulphuric acid surface taken tannin theine tissue treated tubes usually weight
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Bibliographic information
| Title | The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc South Kensington Museum science handbooks Part 1 of The Chemistry of Foods: With Microscopic Illustrations, James Bell |
| Author | James Bell |
| Publisher | Committee of Council on Education, 1881 |
| Original from | Oxford University |
| Digitized | 5 May 2006 |
| Export Citation | BiBTeX EndNote RefMan |