The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 4
In the early part of the seventeenth century , occasional small lots of Chinese tea began to be received in London from India ; but the price , which reached as high as £ 10 , and was never less than £ 5 per pound , restricted its use ...
In the early part of the seventeenth century , occasional small lots of Chinese tea began to be received in London from India ; but the price , which reached as high as £ 10 , and was never less than £ 5 per pound , restricted its use ...
Page 6
It has a specific gravity less than water , is of a yellowish colour , and readily passes into the form of a resin by ex- posure to the air . It possesses the peculiar taste and smell of tea , and has very potent stimulating properties ...
It has a specific gravity less than water , is of a yellowish colour , and readily passes into the form of a resin by ex- posure to the air . It possesses the peculiar taste and smell of tea , and has very potent stimulating properties ...
Page 7
It dissolves rather freely in hot water , less so in cold water and alcohol , and with still greater difficulty in ether . It is altered by boiling with nitric acid , the product forming , with vapour of ammonia , a coloured substance ...
It dissolves rather freely in hot water , less so in cold water and alcohol , and with still greater difficulty in ether . It is altered by boiling with nitric acid , the product forming , with vapour of ammonia , a coloured substance ...
Page 8
solved out with water , but the amount is less than 1 per cent . Like ordinary casein and coagulated albumin , it is dissolved by alkalis ; but its separation by this means from the cellulose of the leaf is unsatisfactory .
solved out with water , but the amount is less than 1 per cent . Like ordinary casein and coagulated albumin , it is dissolved by alkalis ; but its separation by this means from the cellulose of the leaf is unsatisfactory .
Page 16
Although , in the analysis of tea , the more characteristic principles have chiefly engaged the attention of chemists , a more or less complete analysis of the leaf has been attempted . Various methods appear to have been adopted to ...
Although , in the analysis of tea , the more characteristic principles have chiefly engaged the attention of chemists , a more or less complete analysis of the leaf has been attempted . Various methods appear to have been adopted to ...
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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 |
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