The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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... by Chemists in the Country , and Confectioners in London . A list of local names is printed in your district Newspapers , and at the Railway Stations . CONSTITUENTS OF THE ASH OF TEA . Percentage of Congou HORNIMAN'S CONTENTS TEA I.
... by Chemists in the Country , and Confectioners in London . A list of local names is printed in your district Newspapers , and at the Railway Stations . CONSTITUENTS OF THE ASH OF TEA . Percentage of Congou HORNIMAN'S CONTENTS TEA I.
Page 10
Percentage of Congou Congou ( low ) . ( fine ) . Hyson . Souchong . Moning . Assam . Gunpowder ( fine ) . Total Ash on Dry Tea Sand ... 6'10 ... ... 6'94 6.46 5'99 8.29 6.49 6.67 ... ... ... 3'08 8'51 2'17 I'51 13'37 3'72 5.66 Silica .
Percentage of Congou Congou ( low ) . ( fine ) . Hyson . Souchong . Moning . Assam . Gunpowder ( fine ) . Total Ash on Dry Tea Sand ... 6'10 ... ... 6'94 6.46 5'99 8.29 6.49 6.67 ... ... ... 3'08 8'51 2'17 I'51 13'37 3'72 5.66 Silica .
Page 11
The percentage of iron is lower than that given in some published analyses of tea - ash , but no account is given therein of the alumina which appears to be a constant constituent of the ash , and which was probably included with the ...
The percentage of iron is lower than that given in some published analyses of tea - ash , but no account is given therein of the alumina which appears to be a constant constituent of the ash , and which was probably included with the ...
Page 18
This solution is tested in the same way , and the calculation of the percentage of tannin made from the two results . It is evident that some precautions are necessary in applying the test , as there is no provision made here for the ...
This solution is tested in the same way , and the calculation of the percentage of tannin made from the two results . It is evident that some precautions are necessary in applying the test , as there is no provision made here for the ...
Page 21
The weight of ash and dextrin , if any , is deducted from the weight of the alcoholic precipitate previously ascertained , the difference being regarded as the percentage of pectin and pectic acid present . Dextrin .
The weight of ash and dextrin , if any , is deducted from the weight of the alcoholic precipitate previously ascertained , the difference being regarded as the percentage of pectin and pectic acid present . Dextrin .
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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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