Food Materials and Their AdulterationsHome Science Publishing Company, 1898 - 183 sider |
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Side 71
... cells which contain nitrogenous and phos- phatic compounds , while within , forming the body of the seed , is found the mass of starch granules , larger and smaller , with intermingled cells of the glutinous or albuminoid constituents ...
... cells which contain nitrogenous and phos- phatic compounds , while within , forming the body of the seed , is found the mass of starch granules , larger and smaller , with intermingled cells of the glutinous or albuminoid constituents ...
Side 79
... cells next the husk . Since there are no particles of bran in the high - milled flour , it is whiter , and since it has been ground dry , it has less moisture and will keep longer . It is thought that the heat developed in low mill- ing ...
... cells next the husk . Since there are no particles of bran in the high - milled flour , it is whiter , and since it has been ground dry , it has less moisture and will keep longer . It is thought that the heat developed in low mill- ing ...
Side 153
Ellen Henrietta Richards. to their nutrition . These cells , in well mixed batter , are present at every point , and as each cell , in decom- posing sugar , gives off tiny bubbles of carbonic acid gas , these bubbles are in every part of ...
Ellen Henrietta Richards. to their nutrition . These cells , in well mixed batter , are present at every point , and as each cell , in decom- posing sugar , gives off tiny bubbles of carbonic acid gas , these bubbles are in every part of ...
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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