The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc
Committee of Council on Education, 1881 - Food
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added addition adulteration albumin alcohol amount analysis appearance bean becomes benzol boiling calculated called cane-sugar cells cellulose cent characteristic chemical chicory cocoa coffee colour composed consists constituents contains copper crystals cubic centimetres Description determined dilute dissolved distilled dried employed estimated ether evaporated examination exhausted extract fermentation filtered filtrate given gives glucose grains grams green ground heated husk imported India insoluble known lead leaf leaves less manufacture matter means method microscope mineral minutes mixed mixture nibs nitrogen obtained oxide passed 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 taken tannin theine tissue treated tubes usually weight