Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 sider |
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Side v
... constituents of muscle or flesh , which constitute the chief part of the present work , are preceded by considerations on the true Method of Research in Animal Chemistry , which are worthy of the most earnest attention on the part of ...
... constituents of muscle or flesh , which constitute the chief part of the present work , are preceded by considerations on the true Method of Research in Animal Chemistry , which are worthy of the most earnest attention on the part of ...
Side vi
... constituents of the muscles ; and that , consequently , they are chiefly valuable as indicating the true path at present to be pursued by chemists . It would be contrary to the principles as well as to the wishes of their author , if ...
... constituents of the muscles ; and that , consequently , they are chiefly valuable as indicating the true path at present to be pursued by chemists . It would be contrary to the principles as well as to the wishes of their author , if ...
Side xvi
... constituents of flesh It is necessary to use large quantities Game and fowl yield most kreatine The liquid always acid , even when mixed with blood Separation of the phosphoric acid ... Modification of the process for fish Kreatine ...
... constituents of flesh It is necessary to use large quantities Game and fowl yield most kreatine The liquid always acid , even when mixed with blood Separation of the phosphoric acid ... Modification of the process for fish Kreatine ...
Side xvii
... constituents of the juice of flesh Large amount of inorganic salts in flesh Large proportion of soluble phosphates The ashes of flesh contain no carbonates , only phosphates and chlorides ... ... ... ... ... ... ... ... ... The ...
... constituents of the juice of flesh Large amount of inorganic salts in flesh Large proportion of soluble phosphates The ashes of flesh contain no carbonates , only phosphates and chlorides ... ... ... ... ... ... ... ... ... The ...
Side xviii
... constituents of flesh ... ... ib . Nature of soup ... ... ... ... ... ... Albumen in flesh ... ... ... ... ... ib . 125 It is the cause of tenderness Action of hot water on flesh Best method of boiling meat Temperature required ...
... constituents of flesh ... ... ib . Nature of soup ... ... ... ... ... ... Albumen in flesh ... ... ... ... ... ib . 125 It is the cause of tenderness Action of hot water on flesh Best method of boiling meat Temperature required ...
Andre utgaver - Vis alle
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
Side 1 - Pharmacy in the Pharmaceutical Society of Great Britain. Edited, with extensive Additions, by PROF. WILLIAM PROCTER, of the Philadelphia College of Pharmacy.
Side 8 - HODGSON -MYTHOLOGY FOR LATIN VERSIFICATION. A brief Sketch of the Fables of the Ancients, prepared to be rendered into Latin Verse for Schools.
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.
Side 8 - Exercises." 12mo. 3s. 6d. cloth. The London Greek Grammar. Designed to exhibit, in small Compass, the Elements of the Greek Language. Sixth Edition. 12mo.
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...