The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 40
The tissues enclosing the bean are generally distinguished as the husk , the parchment , and the skin . The first two are very rarely if ever met with in commerce , but the skin , which is more or less entangled in COFFEE COFFEE.
The tissues enclosing the bean are generally distinguished as the husk , the parchment , and the skin . The first two are very rarely if ever met with in commerce , but the skin , which is more or less entangled in COFFEE COFFEE.
Page 46
The husk is represented at A , the parchment at B , the skin at c , and the bean at D. The bean is the only portion that is imported into this country , the three outer membranes being removed in the. 46 COFFEE .
The husk is represented at A , the parchment at B , the skin at c , and the bean at D. The bean is the only portion that is imported into this country , the three outer membranes being removed in the. 46 COFFEE .
Page 73
After roasting , the beans are passed through a machine which gently cracks the kernels , reduces them to small fragments or nibs , and disengages the husks or shells , which thereby become easy of separation .
After roasting , the beans are passed through a machine which gently cracks the kernels , reduces them to small fragments or nibs , and disengages the husks or shells , which thereby become easy of separation .
Page 74
pass out at one end and the broken husks at the other . The nibs are afterwards subjected to a further process of winnowing in small hand - sieves , the object of which is to separate the short steely needle - like germs , and at the ...
pass out at one end and the broken husks at the other . The nibs are afterwards subjected to a further process of winnowing in small hand - sieves , the object of which is to separate the short steely needle - like germs , and at the ...
Page 80
and of a theine - like alkaloid , from the subjoined varieties of cocoa nibs : Guayaquil Grenada Surinam Trinidad Husk 29 Cocoa . Theobromine Theine - like Alkaloid per cent . per cent . 0'54 trace o'91 99 0'78 O'02 0'59 O'25 I'02 0 ...
and of a theine - like alkaloid , from the subjoined varieties of cocoa nibs : Guayaquil Grenada Surinam Trinidad Husk 29 Cocoa . Theobromine Theine - like Alkaloid per cent . per cent . 0'54 trace o'91 99 0'78 O'02 0'59 O'25 I'02 0 ...
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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
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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 |