The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 2
... flavour , contains the smallest proportion of woody fibre , and is reckoned the best in quality . The quality of the tea depends also upon the age of the tree as well as upon the age of the leaf , the finest teas being produced from the ...
... flavour , contains the smallest proportion of woody fibre , and is reckoned the best in quality . The quality of the tea depends also upon the age of the tree as well as upon the age of the leaf , the finest teas being produced from the ...
Page 3
... flavour . The flavour is communicated by placing the leaves in contact with the flowers of plants possessing an aromatic odour , such , for example , as the flowers of Olea fragrans , which are used in the preparation of scented Pekoes ...
... flavour . The flavour is communicated by placing the leaves in contact with the flowers of plants possessing an aromatic odour , such , for example , as the flowers of Olea fragrans , which are used in the preparation of scented Pekoes ...
Page 73
... flavour and character . In the process of roasting the loss of weight is estimated at 10 per cent . After roasting , the beans are passed through a machine which gently cracks the kernels , reduces them to small fragments or nibs , and ...
... flavour and character . In the process of roasting the loss of weight is estimated at 10 per cent . After roasting , the beans are passed through a machine which gently cracks the kernels , reduces them to small fragments or nibs , and ...
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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