The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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It is intended that this work shall be followed by Parts II . and III . , which will treat of the analysis and composition of other foods . It can scarcely be expected that a work like this , prepared amidst the labours of an important ...
It is intended that this work shall be followed by Parts II . and III . , which will treat of the analysis and composition of other foods . It can scarcely be expected that a work like this , prepared amidst the labours of an important ...
Page
It is intended that this work shall be followed by Parts II . and III . , which will treat of the analysis and composition of other foods . It can scarcely be expected that a work like this , prepared amidst the labours of an important ...
It is intended that this work shall be followed by Parts II . and III . , which will treat of the analysis and composition of other foods . It can scarcely be expected that a work like this , prepared amidst the labours of an important ...
Page 5
There has been a certain measure of agreement in the statements which treat of the kind of substances which form the bulk of the tea leaf , but a very great diversity exists in the results stated to have been obtained by different ...
There has been a certain measure of agreement in the statements which treat of the kind of substances which form the bulk of the tea leaf , but a very great diversity exists in the results stated to have been obtained by different ...
Page 9
Although in some degree it answers to ordinary gallo - tannic acid in its reactions , yet , from its in- stability and the modifications it undergoes under chemical treat- ment , we are inclined to the opinion that it differs from that ...
Although in some degree it answers to ordinary gallo - tannic acid in its reactions , yet , from its in- stability and the modifications it undergoes under chemical treat- ment , we are inclined to the opinion that it differs from that ...
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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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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