The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 33
... temperature to the boiling- point . The skin then rises in blisters , and may be easily removed by means of a camel's - hair brush . It is impossible to describe the form and structure of every leaf which might be used as an adulterant ...
... temperature to the boiling- point . The skin then rises in blisters , and may be easily removed by means of a camel's - hair brush . It is impossible to describe the form and structure of every leaf which might be used as an adulterant ...
Page 53
... temperature of the mixture is then raised to the boiling - point , where it is maintained for half a minute . The resulting infusion is next filtered , and the specific gravity of the filtrate taken at a temperature of 60 ° F. ( 15.5 ...
... temperature of the mixture is then raised to the boiling - point , where it is maintained for half a minute . The resulting infusion is next filtered , and the specific gravity of the filtrate taken at a temperature of 60 ° F. ( 15.5 ...
Page 102
... temperature of about 306 ° F. ( 152 ° C. ) , by which the starch is changed into glu- cose or dextrose . Chalk is added to remove the sulphuric acid , and , after filtering , the syrup is partially evaporated in a vacuum - pan , and run ...
... temperature of about 306 ° F. ( 152 ° C. ) , by which the starch is changed into glu- cose or dextrose . Chalk is added to remove the sulphuric acid , and , after filtering , the syrup is partially evaporated in a vacuum - pan , and run ...
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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