Food Materials and Their AdulterationsHome Science Publishing Company, 1898 - 183 sider |
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Side 99
... acetic and formic acids . The raw sugar is sent to the refineries to be made into the pure white sugar known as loaf , granulated , or powdered . The raw sugar is dissolved and boiled with the white of egg , or with the serum of blood ...
... acetic and formic acids . The raw sugar is sent to the refineries to be made into the pure white sugar known as loaf , granulated , or powdered . The raw sugar is dissolved and boiled with the white of egg , or with the serum of blood ...
Side 141
... acetic acid , but that sold in the shops often contains only three per cent , or even less . Because of the high price of vinegar , it has frequently been adulterated with other acids , such as sulphuric , muriatic , and rarely with ...
... acetic acid , but that sold in the shops often contains only three per cent , or even less . Because of the high price of vinegar , it has frequently been adulterated with other acids , such as sulphuric , muriatic , and rarely with ...
Side 142
... acetic acid of the vinegar acts upon the copper , forming a little acetate of copper , one of the most poisonous of all the salts of copper ; and this , being absorbed by the pickles , colors them green . Cheap pickles are put up in ...
... acetic acid of the vinegar acts upon the copper , forming a little acetate of copper , one of the most poisonous of all the salts of copper ; and this , being absorbed by the pickles , colors them green . Cheap pickles are put up in ...
Side 161
... acetic acid . A yellow color proves the absence of alum ; a purplish red or a bluish color , more or less decided , means more or less alum . If the substance were not acidified , the test might be vitiated by the presence of an alkali ...
... acetic acid . A yellow color proves the absence of alum ; a purplish red or a bluish color , more or less decided , means more or less alum . If the substance were not acidified , the test might be vitiated by the presence of an alkali ...
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acetic acetic acid adulteration alcohol Allspice amount article of diet beet beverage boiling water bread butter called cane sugar carbonic acid cassia cause cells cent cheese chemical chemist Chemistry cinnamon cocoa coffee color composition contain cooking copper corn meal cream of tartar detected dextrine dextrose Dietary Studies digestive diseases dissolved drinking examined Fehling's solution fermentation flavor flour food materials fruits germs ginger gives glucose gluten grain grams grape sugar grinding ground hard water heat hence honey housekeeping husk infusion kernels less lime liquid maize maltose meat metallic milk mustard nitrogenous substance nutmegs nutrition Oatmeal obtained pepper phosphate plant portion Potatoes pounds powdered prepared present produced pure quantity rice salts samples seeds soda soluble solution spices starch sugar sucrose sulphate sweet syrup taste tests tion tumeric vegetable vessel vinegar water supply wheat wheat flour yeast