The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 5
... chemists with regard to the quantities in which these are present . This is especially true if we include the earlier investigations on the subject , the results of which , with regard to some of both the organic and mineral con ...
... chemists with regard to the quantities in which these are present . This is especially true if we include the earlier investigations on the subject , the results of which , with regard to some of both the organic and mineral con ...
Page 7
... chemists . More recent analyses , however , show a greater quantity . Stenhouse has found from 105 to 41 per cent .; Peligot , from 2 ° 3 to 4'1 per cent . In some recent analyses made by ourselves we obtained the following amounts of ...
... chemists . More recent analyses , however , show a greater quantity . Stenhouse has found from 105 to 41 per cent .; Peligot , from 2 ° 3 to 4'1 per cent . In some recent analyses made by ourselves we obtained the following amounts of ...
Page 102
... chemist , was the first to regard this as a distinct sugar , but we are indebted largely to the labours of O'Sullivan for what we know in regard to it . Previous to the researches of these chemists it was considered to be a mixture of ...
... chemist , was the first to regard this as a distinct sugar , but we are indebted largely to the labours of O'Sullivan for what we know in regard to it . Previous to the researches of these chemists it was considered to be a mixture of ...
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Common terms and phrases
250 cubic centimetres added adulteration albumin alcohol alkaloid amount analysis appearance bean benzol boiling water caffeic acid Caffeine cane caramel cells cellulose cent centimetres of water chemical chemists chicory cocoa cocoa nibs coffee cold water colouring matter Congou consists constituents contains copper crystals cubic centimetres dextrin dextro-glucose dilute dissolved distilled dried estimation ether evaporated exhausted leaves Fehling's fermentation filtered filtrate flavour glucose grains grams granules green tea husk India infusion insoluble invert-sugar kernel Large crown 8vo laticiferous laticiferous tissue leaf magnesia mangold wurzel mineral matter mixture nitrogen obtained Orange Pekoe oxide Parsnips percentage of ash portion potash powder precipitate prepared present proportion pure cane-sugar raw sugar removed residue roasted rotatory power seeds Silica skin small quantity soluble in water solution Souchong specific gravity starch sulphuretted hydrogen sulphuric acid tannic acid tannin temperature theine theobromine Trinidad weight woody wurzel Young Hyson