On the Composition of Food and how it is Adulterated: With Practical Directions for Its Analysis |
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Page xiii
... FLUID VEGETABLE FOOD AND THEIR ADULTERATIONS : TEA , COFFEE , SAUCES , OLIVE OIL . Tea Botanical description Mode of preparing black tea دو " " green tea Chemical composition · Adulterations of black tea : Leaves of British plants ...
... FLUID VEGETABLE FOOD AND THEIR ADULTERATIONS : TEA , COFFEE , SAUCES , OLIVE OIL . Tea Botanical description Mode of preparing black tea دو " " green tea Chemical composition · Adulterations of black tea : Leaves of British plants ...
Page xiv
... fluids Determination of sugar by volumetric measurement 117 119 • 121 " " " " " " with the saccharometer 99 by fermentation alcohol 122 125 126 " " Table showing the different densities corresponding to mixtures of alcohol and water 128 ...
... fluids Determination of sugar by volumetric measurement 117 119 • 121 " " " " " " with the saccharometer 99 by fermentation alcohol 122 125 126 " " Table showing the different densities corresponding to mixtures of alcohol and water 128 ...
Page 8
... fluid , now become clear , is decanted and tested , first , for albumen ; for this purpose , heat is applied to a sample of the clear fluid and when boiling it will become turbid and deposit flakes , owing to the presence of this ...
... fluid , now become clear , is decanted and tested , first , for albumen ; for this purpose , heat is applied to a sample of the clear fluid and when boiling it will become turbid and deposit flakes , owing to the presence of this ...
Page 9
... fluid is thus prepared , which is now to be heated ; as soon as it com- mences to boil ( if any sugar be present , ) a red precipitate will occur in the liquid , subsiding to the bottom of the test tube , and consisting of suboxide of ...
... fluid is thus prepared , which is now to be heated ; as soon as it com- mences to boil ( if any sugar be present , ) a red precipitate will occur in the liquid , subsiding to the bottom of the test tube , and consisting of suboxide of ...
Page 9
... fluid should be lost ; it will be found necessary to wash the flour with small successive quantities of pure water , collecting the whole fluid into the same vessel . This part of the analysis will last about two hours ; when finished ...
... fluid should be lost ; it will be found necessary to wash the flour with small successive quantities of pure water , collecting the whole fluid into the same vessel . This part of the analysis will last about two hours ; when finished ...
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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