The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 5
... constituents . There has been a certain measure of agreement in the statements which treat of the kind of substances ... constituent of tea which has been completely isolated and identified is the alkaloid theine , and this is no ...
... constituents . There has been a certain measure of agreement in the statements which treat of the kind of substances ... constituent of tea which has been completely isolated and identified is the alkaloid theine , and this is no ...
Page 9
... constituents are liable to be changed by oxidation into a resinous- like substance . Cellulose . The cellulose or woody fibre , which is insoluble in water , forms a considerable proportion of the tea - leaf . After extracting all the ...
... constituents are liable to be changed by oxidation into a resinous- like substance . Cellulose . The cellulose or woody fibre , which is insoluble in water , forms a considerable proportion of the tea - leaf . After extracting all the ...
Page 16
... constituents ; but , from the very different results obtained , some of them must obviously be incorrect . Instead of making a water extract only , we have first exhausted the tea as completely as possible with alcohol of 70 per cent ...
... constituents ; but , from the very different results obtained , some of them must obviously be incorrect . Instead of making a water extract only , we have first exhausted the tea as completely as possible with alcohol of 70 per cent ...
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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