Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 sider |
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Side x
... boiling , roasting , and stewing ; the true nature and proper mode of preparation of soup , as well as of the extract of flesh or genuine portable soup ; and , finally , the changes produced in meat , not only by the above processes ...
... boiling , roasting , and stewing ; the true nature and proper mode of preparation of soup , as well as of the extract of flesh or genuine portable soup ; and , finally , the changes produced in meat , not only by the above processes ...
Side xviii
... boiling meat Temperature required Underdone meat ... ... ... ... ... ib . ... ... ... ... 126 ... ... ... ... ... ... ... ... Poultry sooner done than beef or mutton :: ... ... ::: ... ... ::: ... ib . ib . 127 ib . ... ... Use ...
... boiling meat Temperature required Underdone meat ... ... ... ... ... ib . ... ... ... ... 126 ... ... ... ... ... ... ... ... Poultry sooner done than beef or mutton :: ... ... ::: ... ... ::: ... ib . ib . 127 ib . ... ... Use ...
Side xix
... boiling meat to obtain soup from it ... The bouilli is neither nutritious nor digestible without the ... boiling water Amount of matter dissolved by cold water Poultry contains much soluble matter The nutritious and sapid ingredients of ...
... boiling meat to obtain soup from it ... The bouilli is neither nutritious nor digestible without the ... boiling water Amount of matter dissolved by cold water Poultry contains much soluble matter The nutritious and sapid ingredients of ...
Side 15
... . p . 321 , says : " When white of egg , or any other proteine compound , is boiled with potash , entire decomposition takes place . The pro- represent- ing the de- composi- tion of pro- teine by IN ANIMAL CHEMISTRY . 15.
... . p . 321 , says : " When white of egg , or any other proteine compound , is boiled with potash , entire decomposition takes place . The pro- represent- ing the de- composi- tion of pro- teine by IN ANIMAL CHEMISTRY . 15.
Side 29
... boiled with animal charcoal and evaporated . It leaves a colourless , very acid syrup , possessing all " the characters of lactic acid , but still retaining a portion of extractive matter mixed with it . " 66 This is essentially the ...
... boiled with animal charcoal and evaporated . It leaves a colourless , very acid syrup , possessing all " the characters of lactic acid , but still retaining a portion of extractive matter mixed with it . " 66 This is essentially the ...
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Researches on the Chemistry of Food Justus von Baron Liebig,William Gregory (M.D.) Uten tilgangsbegrensning - 1847 |
Researches on the Chemistry of Food Justus Freiherr von Liebig,William Gregory Uten tilgangsbegrensning - 1847 |
Researches on the Chemistry of Food Justus Freiherr von Liebig,William Gregory Uten tilgangsbegrensning - 1847 |
Vanlige uttrykk og setninger
absorbed acetic acid acid reaction albumen alcohol alkaline alkaline reaction ammonia analysis anhydrous anhydrous lactate animal aqueous solution atoms of fixed beef blood boiling carbonate of soda carbonic acid cent chemical Chemistry chloride chloride of platinum chloride of sodium chloride of zinc cloth coagulated colourless composition compound constituents contains crystallised kreatine crystals deposited digestion dissolved double salt Edition ether evaporated extract fibrine filtered liquid fluid formed formula fowl gelatine heated hydrochloric acid Hydrogen inosinate of baryta inosinic acid insoluble juice of flesh kreatinine lactate of lime lactate of zinc lactic acid magnesia meat mixed mixture muscles neutral nitrate of silver nitric acid nitrogen obtained oxide of lead Oxygen phate phos phosphate of potash phosphate of soda phosphoric acid potassium precipitate proportion quantity residue sarcosine serum soluble soup substance sulphate of sarcosine sulphuric acid tained temperature tion tribasic urea urine vols volume of carbonic yielded zinc
Populære avsnitt
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Side 4 - From the Invention of Printing to the present time ; being Brief Notices of a large Number of Works drawn up from actual inspection.
Side 3 - A History of Rome ; from the Earliest Times to the Death of COMMODUS, AD 192. By Dr. L. SCHMITZ, Rector of the High School of Edinburgh, Editor of "Niebuhr's Lectures.
Side 10 - System of Classical Instruction, restoring the Method of Teaching formerly practised in all Public Schools. The Series consists of the following Interlinear Translations with the Original Text, in which the quantity of the doubtful Vowels is denoted ; critical and explanatory Notes, &c.
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Side 132 - ... and the liquid, after boiling briskly for a minute or two, is strained through a towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained, even by boiling for hours, from a piece of flesh. When mixed with salt and the other usual additions, by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions or burnt sugar, it forms the very best soup which can...