The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
From inside the book
Results 6-10 of 23
Page 6
... produce headache and giddiness . The peculiar odour of tea is mostly developed during the process of manufacture ... produced , by heating for some time to a temperature of 212 ° F. ( 100 ° C. ) , a portion of an extract of green tea ...
... produce headache and giddiness . The peculiar odour of tea is mostly developed during the process of manufacture ... produced , by heating for some time to a temperature of 212 ° F. ( 100 ° C. ) , a portion of an extract of green tea ...
Page 7
... produced in a similar way from uric acid . Albumin or Vegetable Casein . - This substance exists almost entirely in the insoluble form in tea . A small quantity is dis- solved out with water , but the amount is less TEA . 7.
... produced in a similar way from uric acid . Albumin or Vegetable Casein . - This substance exists almost entirely in the insoluble form in tea . A small quantity is dis- solved out with water , but the amount is less TEA . 7.
Page 21
... produced by boiling the alcoholic precipitate with dilute sulphuric acid , as in the above process for the estimation of pectin . The quantity of sugar formed is determined by an alkaline copper solution , as described on page 107 ...
... produced by boiling the alcoholic precipitate with dilute sulphuric acid , as in the above process for the estimation of pectin . The quantity of sugar formed is determined by an alkaline copper solution , as described on page 107 ...
Page 41
... produced in Java and Ceylon is of superior quality , though the Mocha coffee is the finest of all . The quantity of " Mocha " which finds its way into Europe from Arabia is said to be comparatively small , and we are now indebted ...
... produced in Java and Ceylon is of superior quality , though the Mocha coffee is the finest of all . The quantity of " Mocha " which finds its way into Europe from Arabia is said to be comparatively small , and we are now indebted ...
Page 42
... produces contractions and tremors of the muscles , and a feeling of buoyancy and exhilaration somewhat similar to that produced by alcohol , but does not end with depression or collapse . CHEMICAL COMPOSITION . The principal organic ...
... produces contractions and tremors of the muscles , and a feeling of buoyancy and exhilaration somewhat similar to that produced by alcohol , but does not end with depression or collapse . CHEMICAL COMPOSITION . The principal organic ...
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Common terms and phrases
250 cubic centimetres Acorns added adulteration albumin alcohol alkaloid analysis appearance bean benzol berries boiling water caffeic acid Caffeine cane caramel cells cellulose cent centimetres of water chemists chicory cloth cocoa cocoa nibs coffee cold water colouring matter Congou consists constituents contains copper crown 8vo crystals cubic centimetres Demy 8vo dextrin dextro-glucose dilute dissolved distilled dried estimation ether evaporated exhausted leaves Fehling's fermentation filtered filtrate glucose grains grams granules green tea husk India infusion insoluble invert-sugar kernel laticiferous laticiferous tissue leaf magnesia mangold wurzel manufacture mineral matter mixture nitrogen obtained Orange Pekoe oxide Parsnips percentage of ash portion potash powder precipitate prepared present proportion Prussian blue pure cane-sugar raw sugar removed roasted sample of coffee seeds Silica skin soluble in water solution Souchong specific gravity starch sulphuretted hydrogen sulphuric acid tannic acid tannin temperature theine theobromine Trinidad vegetable substances weight wurzel
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