The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 8
... separation by this means from the cellulose of the leaf is unsatisfactory . The cellulose of tea is readily acted on by the fixed alkalis , so that the albumin can be only partially recovered in an impure state . The amount of this ...
... separation by this means from the cellulose of the leaf is unsatisfactory . The cellulose of tea is readily acted on by the fixed alkalis , so that the albumin can be only partially recovered in an impure state . The amount of this ...
Page 9
... separated without loss of cellulose , the estimation of which has consequently to be determined by difference . Ash . The following table exhibits the composition of the ash of seven descriptions of tea , including two qualities of ...
... separated without loss of cellulose , the estimation of which has consequently to be determined by difference . Ash . The following table exhibits the composition of the ash of seven descriptions of tea , including two qualities of ...
Page 21
... separated by filtration , re - dissolved in a little water , and again precipitated as before . The precipitate when well washed is dried and weighed on a tared filter . A portion is then ignited to ascertain the amount of ash present ...
... separated by filtration , re - dissolved in a little water , and again precipitated as before . The precipitate when well washed is dried and weighed on a tared filter . A portion is then ignited to ascertain the amount of ash present ...
Page 44
... separated by distillation , when it is found as a brown oil heavier than water . Caffeic Acid . This is also known by the names of caffeo- tannic acid and chlorogenic acid , and is present in coffee to the extent of from 3 to 5 per cent ...
... separated by distillation , when it is found as a brown oil heavier than water . Caffeic Acid . This is also known by the names of caffeo- tannic acid and chlorogenic acid , and is present in coffee to the extent of from 3 to 5 per cent ...
Page 65
... separated by a little pressure , and they then present the appearance of narrow transparent wedges with light brown centres , as seen at B. In addition to these , there occur other cells having somewhat the shape of dumb - bells ; they ...
... separated by a little pressure , and they then present the appearance of narrow transparent wedges with light brown centres , as seen at B. In addition to these , there occur other cells having somewhat the shape of dumb - bells ; they ...
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Common terms and phrases
250 cubic centimetres Acorns added adulteration albumin alcohol alkaloid analysis appearance bean benzol berries boiling water caffeic acid Caffeine cane caramel cells cellulose cent centimetres of water chemists chicory cloth cocoa cocoa nibs coffee cold water colouring matter Congou consists constituents contains copper crown 8vo crystals cubic centimetres Demy 8vo dextrin dextro-glucose dilute dissolved distilled dried estimation ether evaporated exhausted leaves Fehling's fermentation filtered filtrate glucose grains grams granules green tea husk India infusion insoluble invert-sugar kernel laticiferous laticiferous tissue leaf magnesia mangold wurzel manufacture mineral matter mixture nitrogen obtained Orange Pekoe oxide Parsnips percentage of ash portion potash powder precipitate prepared present proportion Prussian blue pure cane-sugar raw sugar removed roasted sample of coffee seeds Silica skin soluble in water solution Souchong specific gravity starch sulphuretted hydrogen sulphuric acid tannic acid tannin temperature theine theobromine Trinidad vegetable substances weight wurzel
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