The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 7
... which precipitates on allowing a rather concentrated hot- water solution of tea to cool . Theine crystallizes from water in the form of long needles of a white and silky lustre , containing one atom of water of crystallization .
... which precipitates on allowing a rather concentrated hot- water solution of tea to cool . Theine crystallizes from water in the form of long needles of a white and silky lustre , containing one atom of water of crystallization .
Page 8
It is precipitated by alcohol in presence of hydro- chloric acid as a transparent jelly , the reactions of which , on subsequent treatment with acids and alkalis , are those of 8 TEA .
It is precipitated by alcohol in presence of hydro- chloric acid as a transparent jelly , the reactions of which , on subsequent treatment with acids and alkalis , are those of 8 TEA .
Page 17
To the extract , subacetate of lead is added as long as a precipitate appears . The precipitate is then removed by filtration , and the lead in the filtrate got rid of by means of sulphuretted hydrogen . The filtrate from the sulphide ...
To the extract , subacetate of lead is added as long as a precipitate appears . The precipitate is then removed by filtration , and the lead in the filtrate got rid of by means of sulphuretted hydrogen . The filtrate from the sulphide ...
Page 18
into a burette , and run into the solution of tannic acid until no further precipitate forms . The number of cubic centimetres is read off and noted . Twenty - five grains of the powdered tea are next exhausted with boiling water ...
into a burette , and run into the solution of tannic acid until no further precipitate forms . The number of cubic centimetres is read off and noted . Twenty - five grains of the powdered tea are next exhausted with boiling water ...
Page 20
To ascertain how much is due to the tannin , it has been proposed to precipitate the tannic acid in a given quantity of the tea extract with the gelatine solution , filter off a proportionate quantity , and test its oxidisable value by ...
To ascertain how much is due to the tannin , it has been proposed to precipitate the tannic acid in a given quantity of the tea extract with the gelatine solution , filter off a proportionate quantity , and test its oxidisable value by ...
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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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