The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 4
About the middle of the century , tea was received in greater quantity , and a large consignment falling into the hands of a rich merchant in the year 1657 , he established a house for selling the prepared beverage , upon which a duty ...
About the middle of the century , tea was received in greater quantity , and a large consignment falling into the hands of a rich merchant in the year 1657 , he established a house for selling the prepared beverage , upon which a duty ...
Page 5
Tea has been the subject of numerous investigations as to the nature and quantity of its several constituents . ... results stated to have been obtained by different chemists with regard to the quantities in which these are present .
Tea has been the subject of numerous investigations as to the nature and quantity of its several constituents . ... results stated to have been obtained by different chemists with regard to the quantities in which these are present .
Page 6
The essential oil of tea is present in very small quantity . It has a specific gravity less than water , is of a yellowish colour , and readily ... Taken in rather large quantities , the oil is said to produce headache and giddiness .
The essential oil of tea is present in very small quantity . It has a specific gravity less than water , is of a yellowish colour , and readily ... Taken in rather large quantities , the oil is said to produce headache and giddiness .
Page 7
More recent analyses , however , show a Stenhouse has found from 1'05 to 4'1 per greater quantity . cent .; Peligot , from 2'3 to 4'1 per cent . In some recent analyses made by ourselves we obtained the following amounts of theine from ...
More recent analyses , however , show a Stenhouse has found from 1'05 to 4'1 per greater quantity . cent .; Peligot , from 2'3 to 4'1 per cent . In some recent analyses made by ourselves we obtained the following amounts of theine from ...
Page 8
When the nitrogen , associated with the cellulose in the form of vegetable albumin , is deducted from the total amount of nitrogen found in the leaf , a quantity remains which cannot be accounted for by any proportion of theine which ...
When the nitrogen , associated with the cellulose in the form of vegetable albumin , is deducted from the total amount of nitrogen found in the leaf , a quantity remains which cannot be accounted for by any proportion of theine which ...
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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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