The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 17
By a second method 4 grams of gelatine and 2 grams of alum are dissolved in warm water and made up to 1 litre ; then I grain of the finest tannic acid is dissolved in 40 cubic centimetres of water and 10 cubic centimetres of a saturated ...
By a second method 4 grams of gelatine and 2 grams of alum are dissolved in warm water and made up to 1 litre ; then I grain of the finest tannic acid is dissolved in 40 cubic centimetres of water and 10 cubic centimetres of a saturated ...
Page 18
1-10th gram of pure tannic acid is dissolved in 100 cubic centimetres of water , and introduced into a burette ... The tea solution is prepared by exhausting 2 grams of the powdered tea with boiling water , and making up to 250 cubic ...
1-10th gram of pure tannic acid is dissolved in 100 cubic centimetres of water , and introduced into a burette ... The tea solution is prepared by exhausting 2 grams of the powdered tea with boiling water , and making up to 250 cubic ...
Page 19
Solution of permanganate of potassium made by dissolving grams of the salt in a litre of water . 1.66 2. Solution of pure sulphate of indigo : 30 grams dissolved in water and made up to a litre . 3. Solution of pure tannic acid : 2 ...
Solution of permanganate of potassium made by dissolving grams of the salt in a litre of water . 1.66 2. Solution of pure sulphate of indigo : 30 grams dissolved in water and made up to a litre . 3. Solution of pure tannic acid : 2 ...
Page 20
Two grams of tea are now exhausted with boiling water and the extract made up to 250 cubic centimetres . 10 or 15 cubic centi- metres of the tea solution are tested in the manner just described ; the result represents the total ...
Two grams of tea are now exhausted with boiling water and the extract made up to 250 cubic centimetres . 10 or 15 cubic centi- metres of the tea solution are tested in the manner just described ; the result represents the total ...
Page 84
Five grams of the cocoa are exhausted first with benzol and then with alcohol . The residue is next treated with cold water for two hours , and filtered ; the aqueous filtrate is evaporated to a small bulk , filtered , and to the ...
Five grams of the cocoa are exhausted first with benzol and then with alcohol . The residue is next treated with cold water for two hours , and filtered ; the aqueous filtrate is evaporated to a small bulk , filtered , and to the ...
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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 |