The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 2
... heated for a few minutes to render them soft and flaccid , and after being removed from the pans they are rolled by the hand on a wooden table . They are again placed in the drying - pans , and the leaves are carefully kept in motion ...
... heated for a few minutes to render them soft and flaccid , and after being removed from the pans they are rolled by the hand on a wooden table . They are again placed in the drying - pans , and the leaves are carefully kept in motion ...
Page 24
... heated . Whilst in this condition , the finely- powdered colour is shaken on the tea , which is continuously stirred , until a uniform tint is obtained . Sometimes a little yellow colour such as turmeric is added first , and then the ...
... heated . Whilst in this condition , the finely- powdered colour is shaken on the tea , which is continuously stirred , until a uniform tint is obtained . Sometimes a little yellow colour such as turmeric is added first , and then the ...
Page 44
... heated it emits the peculiar odour of coffee , and from this it is thought that this acid plays an important part in developing the flavour found in the roasted beans . An infusion of raw coffee , when heated with alkalis , gradually ...
... heated it emits the peculiar odour of coffee , and from this it is thought that this acid plays an important part in developing the flavour found in the roasted beans . An infusion of raw coffee , when heated with alkalis , gradually ...
Page 74
... heated stone mill , the paste , while in a soft condition , being thoroughly mixed with certain proportions of sugar and some starchy substance such as arrowroot . some instances sugar only is mixed with the cocoa paste to form rock ...
... heated stone mill , the paste , while in a soft condition , being thoroughly mixed with certain proportions of sugar and some starchy substance such as arrowroot . some instances sugar only is mixed with the cocoa paste to form rock ...
Page 79
... heated with a little chlorate of potash it undergoes a change , and then gives , with ferric chloride , a purple - black colouration , and , like tannic acid , is precipitated by gelatin . The astringent matter also gives an appreciable ...
... heated with a little chlorate of potash it undergoes a change , and then gives , with ferric chloride , a purple - black colouration , and , like tannic acid , is precipitated by gelatin . The astringent matter also gives an appreciable ...
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Common terms and phrases
250 cubic centimetres Acorns added adulteration albumin alcohol alkaloid analysis appearance bean benzol berries boiling water caffeic acid Caffeine cane caramel cells cellulose cent centimetres of water chemists chicory cloth cocoa cocoa nibs coffee cold water colouring matter Congou consists constituents contains copper crown 8vo crystals cubic centimetres Demy 8vo dextrin dextro-glucose dilute dissolved distilled dried estimation ether evaporated exhausted leaves Fehling's fermentation filtered filtrate glucose grains grams granules green tea husk India infusion insoluble invert-sugar kernel laticiferous laticiferous tissue leaf magnesia mangold wurzel manufacture mineral matter mixture nitrogen obtained Orange Pekoe oxide Parsnips percentage of ash portion potash powder precipitate prepared present proportion Prussian blue pure cane-sugar raw sugar removed roasted sample of coffee seeds Silica skin soluble in water solution Souchong specific gravity starch sulphuretted hydrogen sulphuric acid tannic acid tannin temperature theine theobromine Trinidad vegetable substances weight wurzel
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