The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 7
Albumin and similar substances contain only from 15 to 16 per cent . It is to theine , chiefly , that the beneficial and stimulating properties of tea are ascribed , aided , no doubt , by the peculiar volatile principle present in the ...
Albumin and similar substances contain only from 15 to 16 per cent . It is to theine , chiefly , that the beneficial and stimulating properties of tea are ascribed , aided , no doubt , by the peculiar volatile principle present in the ...
Page 8
We have found , however , in samples of black and green teas , the analyses of which are given above , that dextrin , arabin , or similar gum , convertible into sugar by sulphuric acid , was practically absent .
We have found , however , in samples of black and green teas , the analyses of which are given above , that dextrin , arabin , or similar gum , convertible into sugar by sulphuric acid , was practically absent .
Page 9
Under similar conditions the tannin of the black tea gave no sugar . Tannin . - This is the most abundant substance found in the soluble part of the tea - leaf . Although in some degree it answers to ordinary gallo - tannic acid in its ...
Under similar conditions the tannin of the black tea gave no sugar . Tannin . - This is the most abundant substance found in the soluble part of the tea - leaf . Although in some degree it answers to ordinary gallo - tannic acid in its ...
Page 14
The skin of the upper surface is similar in structure , but the cells are smaller , and there are no stomates . The interior of the leaf is made up of fibro - vascular tissue , like that composing the midrib and veins , surrounded on ...
The skin of the upper surface is similar in structure , but the cells are smaller , and there are no stomates . The interior of the leaf is made up of fibro - vascular tissue , like that composing the midrib and veins , surrounded on ...
Page 20
The residue is next treated with water , and , after having been digested in a similar way , as in the first operation , is thrown on a filter and well washed with hot ...
The residue is next treated with water , and , after having been digested in a similar way , as in the first operation , is thrown on a filter and well washed with hot ...
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Common terms and phrases
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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