On the Composition of Food and how it is Adulterated: With Practical Directions for Its Analysis |
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Page 9
... plate , to enable the starch to subside ; then , let a certain amount of the clear liquid be decanted in a weighed capsule , and weigh the capsule again with the fluid ; it is next to be evaporated to dryness on a water bath , the ...
... plate , to enable the starch to subside ; then , let a certain amount of the clear liquid be decanted in a weighed capsule , and weigh the capsule again with the fluid ; it is next to be evaporated to dryness on a water bath , the ...
Page 11
... plate , to enable the starch to subside ; then , let a certain amount of the clear liquid be decanted in a weighed capsule , and weigh the capsule again with the fluid ; it is next to be evaporated to dryness on a water bath , the ...
... plate , to enable the starch to subside ; then , let a certain amount of the clear liquid be decanted in a weighed capsule , and weigh the capsule again with the fluid ; it is next to be evaporated to dryness on a water bath , the ...
Page 32
... plate of copper . Each lump is thus converted into paste , the starch granules immediately swelling up in the hot liquid ; these dry into the irregular roundish translucent masses which constitute the sago of commerce . A distinction is ...
... plate of copper . Each lump is thus converted into paste , the starch granules immediately swelling up in the hot liquid ; these dry into the irregular roundish translucent masses which constitute the sago of commerce . A distinction is ...
Page 94
... plate , and when dry , rubbed with the hand , to produce that curl peculiar to genuine tea ; they were finally coloured with logwood . For the manufacture of green tea , the leaves were first boiled in water containing a little ...
... plate , and when dry , rubbed with the hand , to produce that curl peculiar to genuine tea ; they were finally coloured with logwood . For the manufacture of green tea , the leaves were first boiled in water containing a little ...
Page 172
... plate , containing the article for preservation , are thoroughly corked or soldered , care being taken that the vessel be quite full , they are afterwards immersed in boiling water for a certain length of time ; the air left in the jar ...
... plate , containing the article for preservation , are thoroughly corked or soldered , care being taken that the vessel be quite full , they are afterwards immersed in boiling water for a certain length of time ; the air left in the jar ...
Other editions - View all
On the Composition of Food and How It Is Adulterated, Practical Directions ... William Marcet No preview available - 2023 |
On the Composition of Food and How It Is Adulterated, Practical Directions ... W. Marcet No preview available - 2017 |
Common terms and phrases
acetic adulteration alcohol allspice alum ammonia analysis angular cells appearance arrow-root ashes berry black pepper black tea blue colour boiled bread Capsicum carbonate of lime carbonic acid cassia cayenne cayenne pepper Chemical chicory chloride cinnamon cloves cocoa coffee colouring matter comfit consists containing copper detected diam dilute hydrochloric acid Diseases dissolved distilled dried dryness employed Engravings essential oil evaporate extract Fcap fermentation filter fluid ginger globules grains grape sugar green tea Hospital husk hydrochloric acid infusion insoluble iron Lancet leaves Lignine liquid magnesia method microscope mixed mixture nitric acid nutmeg obtained pepper potash potato flour powder precipitate quantity residue roasted sago salt sample seed soda soluble solution spice starch starch corpuscles starch granules structure substance sulphate of lime sulphuric acid tannin tea-leaves tion tube turmeric vegetable vinegar volatile oil weight wheat white mustard wine woody fibres yellow yield دو وو
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