Food Materials and Their AdulterationsHome Science Publishing Company, 1898 - 183 sider |
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Side 99
... granulated , or powdered . The raw sugar is dissolved and boiled with the white of egg , or with the serum of blood ; formerly a small quantity of chemicals , as tin salts , was sometimes used , but metallic salts are not now employed ...
... granulated , or powdered . The raw sugar is dissolved and boiled with the white of egg , or with the serum of blood ; formerly a small quantity of chemicals , as tin salts , was sometimes used , but metallic salts are not now employed ...
Side 100
... granulated is of the same quality as loaf sugar , only the syrup is stirred while crystallizing , so that the crystals do not cohere . The light brown sugars are the next product , containing some molasses , and therefore they taste ...
... granulated is of the same quality as loaf sugar , only the syrup is stirred while crystallizing , so that the crystals do not cohere . The light brown sugars are the next product , containing some molasses , and therefore they taste ...
Side 101
... granulated ; secondly , since sweetness is a physical property , the finely di- vided condition of the sugar has something to do with it . The coarser grains seem to excite in the nerves of taste a stronger vibration , so to speak , in ...
... granulated ; secondly , since sweetness is a physical property , the finely di- vided condition of the sugar has something to do with it . The coarser grains seem to excite in the nerves of taste a stronger vibration , so to speak , in ...
Side 113
... be regarded as an adulteration . The adulteration of the granulated and powdered sugars , at least those sold in the Eastern States , is not as extensive as has been supposed . Of the samples 8 AND THEIR ADULTERATIONS . 113.
... be regarded as an adulteration . The adulteration of the granulated and powdered sugars , at least those sold in the Eastern States , is not as extensive as has been supposed . Of the samples 8 AND THEIR ADULTERATIONS . 113.
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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