Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 sider |
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Side xviii
... lime and magnesia in the juice of flesh ... ... ... ... ... ... ... ... 120 ... ib . General results ... SECTION III . ... ... 122 Practical applications to cookery Action of cold water on flesh ... ... ib . ... ... 123 ... Stock ...
... lime and magnesia in the juice of flesh ... ... ... ... ... ... ... ... 120 ... ib . General results ... SECTION III . ... ... 122 Practical applications to cookery Action of cold water on flesh ... ... ib . ... ... 123 ... Stock ...
Side 28
... lime are deposited in the form of tartrates , and * Handbuch , vol . ix . p . 573 . " there remains in the alcoholic solution , along with 28 ACID REACTION OF Wöhler and Schlossberger on kreatine Investigation of the juice of flesh.
... lime are deposited in the form of tartrates , and * Handbuch , vol . ix . p . 573 . " there remains in the alcoholic solution , along with 28 ACID REACTION OF Wöhler and Schlossberger on kreatine Investigation of the juice of flesh.
Side 61
... lime , and then solution of chloride of calcium is added as long as it causes a precipitate of phosphate of lime . The liquid is then filtered and evaporated till the salts crystallise out on cooling . The mother liquor is separated ...
... lime , and then solution of chloride of calcium is added as long as it causes a precipitate of phosphate of lime . The liquid is then filtered and evaporated till the salts crystallise out on cooling . The mother liquor is separated ...
Side 64
... lime till ammonia is no longer disengaged , then filtered , evaporated to a thin syrup , and in this state mixed with chloride of zinc , there separates in the course of a few days a considerable quantity of a yellow granular compound ...
... lime till ammonia is no longer disengaged , then filtered , evaporated to a thin syrup , and in this state mixed with chloride of zinc , there separates in the course of a few days a considerable quantity of a yellow granular compound ...
Side 69
... lime , chlo- rine or nitric acid ; because all such impurities accumulate in the sarcosine , from which they cannot easily be removed . To obtain pure sarcosine , it is advisable to convert it , as prepared by the process just described ...
... lime , chlo- rine or nitric acid ; because all such impurities accumulate in the sarcosine , from which they cannot easily be removed . To obtain pure sarcosine , it is advisable to convert it , as prepared by the process just described ...
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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...