On the Composition of Food and how it is Adulterated: With Practical Directions for Its Analysis |
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Page 9
... residue boiled with alcohol to remove all the sugar ; the substance insoluble in alcohol consists of dextrine , which differs but slightly from gum , or mucilage . When dissolved in water , and boiled with a diluted mineral acid ...
... residue boiled with alcohol to remove all the sugar ; the substance insoluble in alcohol consists of dextrine , which differs but slightly from gum , or mucilage . When dissolved in water , and boiled with a diluted mineral acid ...
Page 9
... residue , when dry , is also to be weighed . The amount of the starch may be calculated by the following proportion The weight which the clear fluid lost by evaporation is to that of the solid residue it contained , as the weight of the ...
... residue , when dry , is also to be weighed . The amount of the starch may be calculated by the following proportion The weight which the clear fluid lost by evaporation is to that of the solid residue it contained , as the weight of the ...
Page 10
... residue left by the evaporation of the clear fluid ; the total amount is to be calculated by a proportion similar to the above . The albumen of flour is usually weighed with the dextrine . The quantity of fatty matters contained in a ...
... residue left by the evaporation of the clear fluid ; the total amount is to be calculated by a proportion similar to the above . The albumen of flour is usually weighed with the dextrine . The quantity of fatty matters contained in a ...
Page 11
... residue , when dry , is also to be weighed . The amount of the starch may be calculated by the following proportion : The weight which the clear fluid lost by evaporation is to that of the solid residue it contained , as the weight of ...
... residue , when dry , is also to be weighed . The amount of the starch may be calculated by the following proportion : The weight which the clear fluid lost by evaporation is to that of the solid residue it contained , as the weight of ...
Page 12
... residue left by the evaporation of the clear fluid ; the total amount is to be calculated by a proportion similar to the above . The albumen of flour is usually weighed with the dextrine . • The quantity of fatty matters contained in a ...
... residue left by the evaporation of the clear fluid ; the total amount is to be calculated by a proportion similar to the above . The albumen of flour is usually weighed with the dextrine . • The quantity of fatty matters contained in a ...
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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