The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 18
... gives a pink colouration with a drop of an ammoniacal solution of ferricyanide of potassium . The tea solution is prepared by exhausting 2 grams of the powdered tea with boiling water , and making up to 250 cubic centimetres . This ...
... gives a pink colouration with a drop of an ammoniacal solution of ferricyanide of potassium . The tea solution is prepared by exhausting 2 grams of the powdered tea with boiling water , and making up to 250 cubic centimetres . This ...
Page 20
... gives the number of cubic centimetres required to oxidise the tannic acid in the tea . Albumin or Vegetable Casein . — Six grams of finely powdered tea are digested with 3 ounces of alcohol of 70 per cent . at a temperature of 140 ° F ...
... gives the number of cubic centimetres required to oxidise the tannic acid in the tea . Albumin or Vegetable Casein . — Six grams of finely powdered tea are digested with 3 ounces of alcohol of 70 per cent . at a temperature of 140 ° F ...
Page 22
... gives the percentage shown as " chlorophyll and resin . " ADULTERATION . At one time there were probably few articles so generally adulterated as tea , especially when its price was such as to hold out strong inducement for the ...
... gives the percentage shown as " chlorophyll and resin . " ADULTERATION . At one time there were probably few articles so generally adulterated as tea , especially when its price was such as to hold out strong inducement for the ...
Page 23
... give uniformity of colour to black , and a mixture of Prussian blue . and soapstone to green teas . Happily , at the present time , a great change has taken place for the better in the quality of the teas found in commerce and supplied ...
... give uniformity of colour to black , and a mixture of Prussian blue . and soapstone to green teas . Happily , at the present time , a great change has taken place for the better in the quality of the teas found in commerce and supplied ...
Page 24
... give uniformity to the colour of bonâ- fide green tea , and also — which is very reprehensible - to give to old and inferior black tea the appearance and external character of green . In adding the colour , the leaves are usually ...
... give uniformity to the colour of bonâ- fide green tea , and also — which is very reprehensible - to give to old and inferior black tea the appearance and external character of green . In adding the colour , the leaves are usually ...
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Common terms and phrases
added addition adulteration albumin alcohol amount analysis appearance applied bean becomes boiling called cane-sugar cells cellulose cent character characteristic chicory cloth cocoa coffee colour composed consists constituents contains copper crystals cubic centimetres Description determined dilute dissolved distilled dried Edition employed estimated ether evaporated examination exhausted extract filtered filtrate given gives glucose grains grams green ground heated husk imported India insoluble known lead leaf leaves less London manufacture matter means method microscope mineral mixed mixture nibs nitrogen obtained oxide percentage plant portion powder precipitate prepared present produced proportion pure quantity removed represented residue roasted roots sample seeds seen separated shown similar skin soluble solution sometimes specific gravity starch structure substances sugar sulphuric acid surface taken tannin theine tissue treated tubes usually weight
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