The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 6
... temperature of 212 ° F. ( 100 ° C. ) , a portion of an extract of green tea from which the oil or resinous matter had been removed . Theine , C , H , N , O , -This is the alkaloid of tea . ΙΟ The pro- portion in which it is present was ...
... temperature of 212 ° F. ( 100 ° C. ) , a portion of an extract of green tea from which the oil or resinous matter had been removed . Theine , C , H , N , O , -This is the alkaloid of tea . ΙΟ The pro- portion in which it is present was ...
Page 16
... temperature of about 80 ° F. ( 26.6 ° C. ) . The weight of the beaker and oil is then ascertained . Theine . One of the two following methods is usually adopted for the estimation of theine in tea : - First Method . One hundred grains ...
... temperature of about 80 ° F. ( 26.6 ° C. ) . The weight of the beaker and oil is then ascertained . Theine . One of the two following methods is usually adopted for the estimation of theine in tea : - First Method . One hundred grains ...
Page 20
... temperature of 140 ° F. ( 60 ° C. ) for fifteen minutes and filtered , the process being repeated three or four times with successive quantities of alcohol . The residue is next treated with water , and , after having been digested in a ...
... temperature of 140 ° F. ( 60 ° C. ) for fifteen minutes and filtered , the process being repeated three or four times with successive quantities of alcohol . The residue is next treated with water , and , after having been digested in a ...
Page 33
... temperature to the boiling- point . The skin then rises in blisters , and may be easily removed by means of a camel's - hair brush . It is impossible to describe the form and structure of every leaf which might be used as an adulterant ...
... temperature to the boiling- point . The skin then rises in blisters , and may be easily removed by means of a camel's - hair brush . It is impossible to describe the form and structure of every leaf which might be used as an adulterant ...
Page 49
... temperature of from 70 ° to 80 ° F. 250 grains of the yeast are next added to a quantity of distilled water equal in bulk to the coffee extract , and fer- mented under like conditions . The solutions are then distilled , and the ...
... temperature of from 70 ° to 80 ° F. 250 grains of the yeast are next added to a quantity of distilled water equal in bulk to the coffee extract , and fer- mented under like conditions . The solutions are then distilled , and the ...
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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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