Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 sider |
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Side x
... digestive and respiratory processes ; and with respect to both , it is to Chemistry that he must look for as- sistance in his efforts to advance . Lastly , the present work contains some most valuable prac- tical applications of the ...
... digestive and respiratory processes ; and with respect to both , it is to Chemistry that he must look for as- sistance in his efforts to advance . Lastly , the present work contains some most valuable prac- tical applications of the ...
Side xviii
... digestion will lead to valuable results in medicine .. Relative proportions of lime and magnesia in the juice of flesh ... ... ... ... ... ... ... ... 120 ... ib . General results ... SECTION III . ... ... 122 Practical applications to ...
... digestion will lead to valuable results in medicine .. Relative proportions of lime and magnesia in the juice of flesh ... ... ... ... ... ... ... ... 120 ... ib . General results ... SECTION III . ... ... 122 Practical applications to ...
Side xix
... digestive process , in a chemical point of view , now cleared up ... ... ... The gastric juice resembles the juice of flesh Soup or extract of flesh suggested as a remedy for dyspepsia , and for convalescents ... ... ... Origin of ...
... digestive process , in a chemical point of view , now cleared up ... ... ... The gastric juice resembles the juice of flesh Soup or extract of flesh suggested as a remedy for dyspepsia , and for convalescents ... ... ... Origin of ...
Side 4
... digestive process one of the simplest chemical facts , namely , the absence of alkaline phosphates in the urine of the herbivora ! What pathologist has ever yet attempted to fix and define the notion of bad or spoiled food , in its full ...
... digestive process one of the simplest chemical facts , namely , the absence of alkaline phosphates in the urine of the herbivora ! What pathologist has ever yet attempted to fix and define the notion of bad or spoiled food , in its full ...
Side 10
... digestion . The ar- rangements found in the body must have reference to the vital processes . Were we to discover in the organism certain arrangements by which a permanent electrical cur- rent must be determined at all points , could ...
... digestion . The ar- rangements found in the body must have reference to the vital processes . Were we to discover in the organism certain arrangements by which a permanent electrical cur- rent must be determined at all points , could ...
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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 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...