The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 9
The tannin of the green tea gave , after boiling with a little dilute mineral acid , 133 per cent . of glucose , in- dicating that a portion of it existed as a glucoside . Under similar conditions the tannin of the black tea gave no ...
The tannin of the green tea gave , after boiling with a little dilute mineral acid , 133 per cent . of glucose , in- dicating that a portion of it existed as a glucoside . Under similar conditions the tannin of the black tea gave no ...
Page 21
A portion is then ignited to ascertain the amount of ash present , and the remainder is boiled for four hours with water acidulated with 10 drops of sulphuric acid to convert any dextrin or similar substance into glucose .
A portion is then ignited to ascertain the amount of ash present , and the remainder is boiled for four hours with water acidulated with 10 drops of sulphuric acid to convert any dextrin or similar substance into glucose .
Page 45
When the saccharine extract of the beans is boiled with a little dilute sulphuric acid , a quantity of glucose is obtained nearly equivalent to the weight of dry extract operated upon - a result which is inconsistent with the existence ...
When the saccharine extract of the beans is boiled with a little dilute sulphuric acid , a quantity of glucose is obtained nearly equivalent to the weight of dry extract operated upon - a result which is inconsistent with the existence ...
Page 97
... diffused substances in the vegetable kingdom ; but those which appear in commerce are capable of being divided into two classes - viz . that corresponding to sugar from the sugar - cane , and the class corresponding to glucose .
... diffused substances in the vegetable kingdom ; but those which appear in commerce are capable of being divided into two classes - viz . that corresponding to sugar from the sugar - cane , and the class corresponding to glucose .
Page 98
soluble in one - third of its weight of cold water , and , when pure , has a specific gravity of 1593 at 39 ° F. ( 4 ° C. ) The principal sugars corresponding to glucose are - Dextro glucose , produced by the hydration of starch under ...
soluble in one - third of its weight of cold water , and , when pure , has a specific gravity of 1593 at 39 ° F. ( 4 ° C. ) The principal sugars corresponding to glucose are - Dextro glucose , produced by the hydration of starch under ...
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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 |