The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
From inside the book
Results 6-10 of 43
Page 9
... quantity of certain substances soluble in ether and benzol , and insoluble in water . These chiefly consist of chlorophyll and resinous bodies . It is probable that the amount obtained from tea is greater than what was originally ...
... quantity of certain substances soluble in ether and benzol , and insoluble in water . These chiefly consist of chlorophyll and resinous bodies . It is probable that the amount obtained from tea is greater than what was originally ...
Page 11
... quantities . The percentage of iron is lower than that given in some published analyses of tea - ash , but no account is given therein of the alumina which appears to be a constant constituent of the ash , and which was probably ...
... quantities . The percentage of iron is lower than that given in some published analyses of tea - ash , but no account is given therein of the alumina which appears to be a constant constituent of the ash , and which was probably ...
Page 17
... quantity of magnesia , and completely exhausted with pure hot benzol . On distillation , or evaporation of the benzol , the theine is left in a crystalline and almost colourless state . Second Method . - One hundred grains of dried tea ...
... quantity of magnesia , and completely exhausted with pure hot benzol . On distillation , or evaporation of the benzol , the theine is left in a crystalline and almost colourless state . Second Method . - One hundred grains of dried tea ...
Page 19
... quantity of indigo solution is again taken , with the addition of 10 cubic centimetres of the tannin solution , and the permanganate solution added as before . The difference in the two results is due to the tannic acid . It is ...
... quantity of indigo solution is again taken , with the addition of 10 cubic centimetres of the tannin solution , and the permanganate solution added as before . The difference in the two results is due to the tannic acid . It is ...
Page 20
... quantity of the tea extract with the gelatine solution , filter off a proportionate quantity , and test its oxidisable value by the standard permanganate . latter indication is deducted from the amount obtained in the first experiment ...
... quantity of the tea extract with the gelatine solution , filter off a proportionate quantity , and test its oxidisable value by the standard permanganate . latter indication is deducted from the amount obtained in the first experiment ...
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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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