On the Composition of Food and how it is Adulterated: With Practical Directions for Its Analysis |
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Page xi
... starch ( illustrations ) Mineral adulterations of wheat flour : Carbonate of magnesia , carbonate of lime , bone ... starch , sugar , mineral sub- stances 27 28 Sago 31 Arrow - root ( Maranta , Curcuma , Tacca , Arum , Manihot , Potato ) ...
... starch ( illustrations ) Mineral adulterations of wheat flour : Carbonate of magnesia , carbonate of lime , bone ... starch , sugar , mineral sub- stances 27 28 Sago 31 Arrow - root ( Maranta , Curcuma , Tacca , Arum , Manihot , Potato ) ...
Page xiii
... starch , sulphate of iron , rose pink , logwood , graphite , talc and soap stone , indigo , turmeric powder Report of the Commission of the Lancet ' on the Adulterations of Black Tea Adulterations of green tea : Prussian blue , mineral ...
... starch , sulphate of iron , rose pink , logwood , graphite , talc and soap stone , indigo , turmeric powder Report of the Commission of the Lancet ' on the Adulterations of Black Tea Adulterations of green tea : Prussian blue , mineral ...
Page xvi
... ON PRESERVED FOOD . " " " " وو ᎬᎡᎡᎪᎢᎪ . Page 13 , line 13 , for " Payne " read " Payen . " 125 , ! " " " " 3 , for " left - hand " read " right - hand . " Wheat Starch . ( Magnified 290 diam . ) Potato xvi CONTENTS .
... ON PRESERVED FOOD . " " " " وو ᎬᎡᎡᎪᎢᎪ . Page 13 , line 13 , for " Payne " read " Payen . " 125 , ! " " " " 3 , for " left - hand " read " right - hand . " Wheat Starch . ( Magnified 290 diam . ) Potato xvi CONTENTS .
Page 4
... starch which forms the greatest part of the flour becomes converted from the insoluble into the soluble state ; but the cake is firm , dense , and compact , and very difficult of digestion . When the heat is such that the surface only ...
... starch which forms the greatest part of the flour becomes converted from the insoluble into the soluble state ; but the cake is firm , dense , and compact , and very difficult of digestion . When the heat is such that the surface only ...
Page 7
... starch , and in the majority of cases , the different meals thus prepared will exhibit the same characters to the naked eye . It is obvious , therefore , that the methods we possess for detecting the characteristic properties of ...
... starch , and in the majority of cases , the different meals thus prepared will exhibit the same characters to the naked eye . It is obvious , therefore , that the methods we possess for detecting the characteristic properties of ...
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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