The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
From inside the book
Results 1-5 of 13
Page 16
... and contains a little chlorophyll and resinous matter mechanically carried over , which should be removed by filtration . The filtrate is saturated with chloride of calcium and shaken with ether in a separator .
... and contains a little chlorophyll and resinous matter mechanically carried over , which should be removed by filtration . The filtrate is saturated with chloride of calcium and shaken with ether in a separator .
Page 17
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water ... A further amount of colouring matter is got rid of by evaporating this filtrate to dryness , and exhausting the ...
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water ... A further amount of colouring matter is got rid of by evaporating this filtrate to dryness , and exhausting the ...
Page 20
The filtrate from the precipitated albumin is evaporated to a small bulk , and after the addition of a few drops of hydrochloric acid , the pectin and Dectic acid are precipitated by the addition of 200 cubic centimetres of alcohol 20 ...
The filtrate from the precipitated albumin is evaporated to a small bulk , and after the addition of a few drops of hydrochloric acid , the pectin and Dectic acid are precipitated by the addition of 200 cubic centimetres of alcohol 20 ...
Page 21
... and the tea - powder washed with warm ether . The filtrate is evaporated to dryness , and treated with hot water to dissolve out any substances soluble therein . The portion insoluble in water is then dried TEA . 21.
... and the tea - powder washed with warm ether . The filtrate is evaporated to dryness , and treated with hot water to dissolve out any substances soluble therein . The portion insoluble in water is then dried TEA . 21.
Page 26
The specific gravity of the filtrate is then taken with a gravity bottle , and the result noted . The best filter for the purpose appears to be one made of flannel , and used double . SPECIFIC GRAVITY OF TEA INFUSIONS Made by extracting ...
The specific gravity of the filtrate is then taken with a gravity bottle , and the result noted . The best filter for the purpose appears to be one made of flannel , and used double . SPECIFIC GRAVITY OF TEA INFUSIONS Made by extracting ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Common terms and phrases
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
Popular passages
Page 109 - FREDERICK M°CoY, FGS One vol., Royal 410. Plates, /i. is. A CATALOGUE OF THE COLLECTION OF CAMBRIAN AND SILURIAN FOSSILS contained in the Geological Museum of the University of Cambridge, by JW SALTER, FGS With a Portrait of PROFESSOR SEDGWICK.
Page 109 - The Electrical Researches of the Honourable Henry Cavendish, FRS Written between 1771 and 1781, Edited from the original manuscripts in the possession of the Duke of Devonshire, KG, by J. CLERK MAXWELL, FRS Demy 8vo. cloth, iSs. Hydrodynamics, a Treatise on the Mathematical Theory of Fluid Motion, by HORACE LAMB, MA, Professor of Mathematics in the University of Adelaide.
Page 108 - A DESCRIPTION OF THE HUMAN BODY : Its Structure and Functions. Illustrated by reduced copies of the Author's "Physiological Diagrams," to which Series this is a Companion work, designed for the Use of Teachers in Schools, and of Young Men destined for the Medical Profession, and for Popular Instruction generally.
Page 109 - Crown 410. js. 6d. A TREATISE ON THE GENERAL PRINCIPLES OF CHEMISTRY, by MM PATTISON MUIR, MA, Fellow and Prelector in Chemistry of Gonville and Caius College.
Page 1 - Strictly pure, and well manufactured."— WW Stoddart, FIC, FCS, Analyst for Bristol. " Pure Cocoa, from which a portion of its oily ingredients has been extracted.
Page 113 - SURVEYING INSTRUMENTS OF EVERY DESCRIPTION, OF THE HIGHEST QUALITY AND FINISH AT THE MOST MODERATE PRICES.
Page 114 - Book anb palette, Including COLOURS, BRUSH, & PENCIL, Without Increase of Ordinary Thickness. For its extreme convenience and portability it is particularly adapted to the use of Tourists and all persons desirous of having the materials at hand for a hasty Sketch without being encumbered with the weight of an ordinary Box. CHARLES ROBERSON & CO., Manufacturers of Artists' Drawing and Painting Materials, Oil and Water Colours PREPARED CANVASES, MILLBOARDS, AND PANELS.
Page 117 - GOLD MEDAL, PARIS, 1878 JOSEPH GILLOTT'S CELEBRATED BY ALL DEALERS THROUGHOUT THE WORLD. Every Packet bears the fac simile Signature, ROYAL SCHOOL OF ART NEEDLEWORK, EXHIBITION ROAD, SOUTH KENSINGTON.
Page 119 - qualities of WRITING AND COPYING INKS, and each possesses some special character adapted to the many "different requirements of CORRESPONDENCE and the COUNTING HOUSE. These distinctive features, and the general excellence, make them preferable to, and more widely useful than, the ordinary class of manufactures. STEPHENS
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 |