The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 26
... INFUSIONS Made by extracting I part of dry Tea with 10 parts of Water at 60 ° F. ( 15.5 ° C. ) raised to the boiling - point and quickly filtered . Description . Specific Gravity at 60 ° F. Description . Specific Gravity at 60 ° F ...
... INFUSIONS Made by extracting I part of dry Tea with 10 parts of Water at 60 ° F. ( 15.5 ° C. ) raised to the boiling - point and quickly filtered . Description . Specific Gravity at 60 ° F. Description . Specific Gravity at 60 ° F ...
Page 27
James Bell. SPECIFIC GRAVITY OF INFUSIONS , Made by extracting I part of dry exhausted Tea with 10 parts of Water at 60 ° F. ( 15.5 ° C. ) , raised to the boiling - point and quickly filtered . Description . Specific Gravity at 60 ° F ...
James Bell. SPECIFIC GRAVITY OF INFUSIONS , Made by extracting I part of dry exhausted Tea with 10 parts of Water at 60 ° F. ( 15.5 ° C. ) , raised to the boiling - point and quickly filtered . Description . Specific Gravity at 60 ° F ...
Page 29
... infused in the ordinary way for domestic use , and afterwards dried : PERCENTAGE OF ASH In used Tea - leaves with the Amount soluble in Water , etc. Percentage of Ash Description . Per- centage Soluble Soluble Insolu- Alka- linity , in ...
... infused in the ordinary way for domestic use , and afterwards dried : PERCENTAGE OF ASH In used Tea - leaves with the Amount soluble in Water , etc. Percentage of Ash Description . Per- centage Soluble Soluble Insolu- Alka- linity , in ...
Page 30
... Infusion Moisture . Extractive . Ash . of 1 in 10 . Soluble in Water . Soluble in Dilute Acid . Silica , etc. ... ... 1011'96 6.85 39'9 coarse leaves , larger than used in manu- facture The Pekoe leaves in the above table show a ...
... Infusion Moisture . Extractive . Ash . of 1 in 10 . Soluble in Water . Soluble in Dilute Acid . Silica , etc. ... ... 1011'96 6.85 39'9 coarse leaves , larger than used in manu- facture The Pekoe leaves in the above table show a ...
Page 44
... infusion of raw coffee , when heated with alkalis , gradually acquires a bright green colour , which is supposed to be produced by the change of caffeic acid into viridic acid . Caffeic acid , distilled with peroxide of manganese and ...
... infusion of raw coffee , when heated with alkalis , gradually acquires a bright green colour , which is supposed to be produced by the change of caffeic acid into viridic acid . Caffeic acid , distilled with peroxide of manganese and ...
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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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