The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 16
... contains a little chlorophyll and resinous matter mechanically carried over , which should be removed by filtration . ... for several minutes with an equal weight of calcined magnesia and 8 ounces of strong alcohol , and filtered .
... contains a little chlorophyll and resinous matter mechanically carried over , which should be removed by filtration . ... for several minutes with an equal weight of calcined magnesia and 8 ounces of strong alcohol , and filtered .
Page 17
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water , is filtered to remove colouring matter thrown out of solution . A further amount of colouring matter is got rid ...
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water , is filtered to remove colouring matter thrown out of solution . A further amount of colouring matter is got rid ...
Page 18
Twenty - five grains of the powdered tea are next exhausted with boiling water , the solution filtered and made up to 200 cubic centimetres . 40 cubic centimetres of the solution ( = 5 grains of tea ) are transferred to a beaker ...
Twenty - five grains of the powdered tea are next exhausted with boiling water , the solution filtered and made up to 200 cubic centimetres . 40 cubic centimetres of the solution ( = 5 grains of tea ) are transferred to a beaker ...
Page 20
Six grams of finely powdered tea are digested with 3 ounces of alcohol of 70 per cent . at a temperature of 140 ° F. ( 60 ° C. ) for fifteen minutes and filtered , the process being repeated three or four times with successive ...
Six grams of finely powdered tea are digested with 3 ounces of alcohol of 70 per cent . at a temperature of 140 ° F. ( 60 ° C. ) for fifteen minutes and filtered , the process being repeated three or four times with successive ...
Page 21
The precipitate , which appears as a transparent gelatinous mass , is separated by filtration , re - dissolved in a little water , and again precipitated as before . The precipitate when well washed is dried and weighed on a tared ...
The precipitate , which appears as a transparent gelatinous mass , is separated by filtration , re - dissolved in a little water , and again precipitated as before . The precipitate when well washed is dried and weighed on a tared ...
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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 |