The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 16
Various methods appear to have been adopted to arrive at an accurate estimation of the several constituents ; but , from the very different results obtained , some of them must obviously be incorrect . Instead of making a water extract ...
Various methods appear to have been adopted to arrive at an accurate estimation of the several constituents ; but , from the very different results obtained , some of them must obviously be incorrect . Instead of making a water extract ...
Page 17
In the course of our experiments we have found the first of these methods to yield the best results . ... 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 ...
In the course of our experiments we have found the first of these methods to yield the best results . ... 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 ...
Page 18
... and 40 cubic centimetres of tea solution require 9.8 cubic centimetres of the gelatine , then 14 : 1 : 9.8 × 20 = 14 per cent . of tannic acid in the sample of tea . The following method has been proposed by Mr. Allen .
... and 40 cubic centimetres of tea solution require 9.8 cubic centimetres of the gelatine , then 14 : 1 : 9.8 × 20 = 14 per cent . of tannic acid in the sample of tea . The following method has been proposed by Mr. Allen .
Page 19
Another method by Löwenthal , with modifications by Estcourt , has been suggested . For this test various solutions are required : 1. Solution of permanganate of potassium made by dissolving grams of the salt in a litre of water .
Another method by Löwenthal , with modifications by Estcourt , has been suggested . For this test various solutions are required : 1. Solution of permanganate of potassium made by dissolving grams of the salt in a litre of water .
Page 33
The best method , however , is to place the leaf in water containing a few drops of nitric acid , and gradually raise the temperature to the boiling- point . The skin then rises in blisters , and may be easily removed by means of a ...
The best method , however , is to place the leaf in water containing a few drops of nitric acid , and gradually raise the temperature to the boiling- point . The skin then rises in blisters , and may be easily removed by means of a ...
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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 |