The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 23
Plumbago was generally employed to give uniformity of colour to black , and a mixture of Prussian blue . and soapstone to green teas . Happily , at the present time , a great change has taken place for the better in the quality of the ...
Plumbago was generally employed to give uniformity of colour to black , and a mixture of Prussian blue . and soapstone to green teas . Happily , at the present time , a great change has taken place for the better in the quality of the ...
Page 24
Sometimes a little yellow colour such as turmeric is added first , and then the Prussian blue or indigo ; in other instances , the Prussian blue mixture alone appears to have been used . Some years ago large quantities of exhausted ...
Sometimes a little yellow colour such as turmeric is added first , and then the Prussian blue or indigo ; in other instances , the Prussian blue mixture alone appears to have been used . Some years ago large quantities of exhausted ...
Page 25
time to time into this country , some of which has been known in the market by the name of the " Mahloo Mixture . " Owing , how- ever , to the rigid scrutiny to which tea is now subjected , it is likely that the quantity of such ...
time to time into this country , some of which has been known in the market by the name of the " Mahloo Mixture . " Owing , how- ever , to the rigid scrutiny to which tea is now subjected , it is likely that the quantity of such ...
Page 27
1004'06 1002'60 " Mahloo Mixture " * 1005'72 PERCENTAGE OF EXTRACTIVE MATTER IN TEA DRIED AT 212 ° F. ( 100 ° C. ) . Description : Black . Per Cent . of Extractive . 35.81 Description : Green . Per Cent . of Extractive . Congou .
1004'06 1002'60 " Mahloo Mixture " * 1005'72 PERCENTAGE OF EXTRACTIVE MATTER IN TEA DRIED AT 212 ° F. ( 100 ° C. ) . Description : Black . Per Cent . of Extractive . 35.81 Description : Green . Per Cent . of Extractive . Congou .
Page 29
Mahloo Mixture , " as imported ... 9'97 I'54 4'12 4'31 O'20 The table on the following page is founded on the analysis of unprepared tea - leaves received direct from India . LEAVES OF THE TEA PLANT , UNPREPARED . Per Cent TEA . 29.
Mahloo Mixture , " as imported ... 9'97 I'54 4'12 4'31 O'20 The table on the following page is founded on the analysis of unprepared tea - leaves received direct from India . LEAVES OF THE TEA PLANT , UNPREPARED . Per Cent TEA . 29.
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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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