A Practical Treatise on the Manufacture of Vinegar: With Special Consideration of Wood Vinegar and Other by Products Obtained in the Destructive Distillation of Wood ; the Preparation of Acetates. Manufacture of Cider and Fruit-wines ; Preservation of Fruits and Vegetables by Canning and Evaporation...

Forside
William Theodore Brannt
H.C. Baird & Company, 1914 - 463 sider
 

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Innhold

Absorption of moisture by the air 467
46
Arrangement of the perforated false head of the generator
49
A thermometer an indispensable adjunct to a generator Filling the gener
52
Advantage of the use of maximum and minimum thermometers
59
Schulzes ventilating apparatus and generator
65
Michaelis revolving generator
72
Mode of working according to the terrace system
78
Periodically working apparatus The threegroup system Mechanical appli
86
Manner of working in such an establishment
93
Use of artificially dried shavings Induction of the operation with an artifi
99
Proof that the alcoholic liquid does not require any considerable quantity
105
Limit of acetic acid vinegar should have Conditions on which the advanta
107
Determination of acetic acid in vinegar Constitution of the fundamental
114
Plan of operation as resolved from the results of tests
120
Regulation of the automatic contrivances Operation with the automatic
126
Disturbances due to vinegar eels
135
Winegar flies
142
Preparation of vinegar with the assistance of platinum black
148
Filtration of vinegar and filters for this purpose
155
Sulphuring of vinegar
158
Theoretical part in mashing Aftereffect of the diastase
164
Making vinegar on a small scale for domestic use
170
CHAPTER XVII
178
Preparation of acetic ether
184
Table showing the composition of wine and of the vinegar formed from
188
Pasteurs or modern French method of preparing winevinegar
196
Variety of wine most suitable for making vinegar
203
Storing and bottling winevinegar Pasteurizing bottled vinegar and appa
209
Determination of the alcohol by the distilling test and apparatus used
215
CHAPTER XX
227
Average composition of airdry wood Decomposition of wood
234
Quantity of gas yielded by wood by destructive distillation
241
Retort tar Boiled tar
247
Selection of the apparatus for the installation of a plant for the utilization
254
Swedish oven
260
Utilization of the gases escaping from the condenser for heating
266
Distilling apparatus for wood waste Hallidays apparatus
271
Neutral ferric acetate sesquiacetate of iron
326
Basic cupric acetates Sesquibasic cupric acetate
332
Crystallizing pans
338
Basic lead acetates Manufacture of white lead according to the French
344
Constitution of pure wood spirit Rectification of crude wood spirit solutions
349
Manufacture of pure acetone according to F H Meyers system Working
355
Occurrence and behavior of pectose Formation and properties of pectine
361
Stages a fruit passes through during development and ripening
367
rape sugar or glucose Acids 37
374
Chief products of vinous fermentation
375
Farmers cider press
381
Testing the must as to the content of acid and sugar Determination of acid
387
Type of composition for pure ciders Analyses of ciders by the United States
393
Extraction of the juice by diffusion Objections urged against pasteurizing
399
First or tumultuous fermentation
405
Manufacture of cider in the island of Jersey
409
Manufacture of brandy from cider
415
Selection of the fruit Expression of the juice Fermentation Clarification
421
Gooseberry champagne
427
From stone fruits Cherry wine Morello wine Plum wine
433
Preparation of the fruit for preserving Preservation of fine table pears Pre
438
Canning of tomatoes Selection of a site for a canning establishment
445
Walnut catchup
451
Apple pulp as a foundation for marmalade and its preparation Storage
457
The evaporator
463
Tower evaporators The improved Alden evaporator
470
Kiln evaporators described by H T Gould Construction of a kiln
476
Manner of placing the fruit in the trays when drying in the tower evapora
482
Preparation of spiced vinegar
488
Frankfort mustard Wine mustard Aromatic or hygienic mustard Düssel
494
Object to be attained in operating according to Apperts method
497
Preservation of eggs
503
which indicates the specific gravity of mixtures of alcohol
509
Explanation of Table VI
520
Comparative synopsis of the aerometers for must generally used
526
THEORY OF THE ForMATION OF VIN EGAR
537
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