Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 sider |
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Side x
... meat for food by 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 ...
... meat for food by 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 ...
Side xviii
... meat Temperature required Underdone meat ... ... ... ... ... ib . ... ... ... ... 126 ... ... ... ... ... ... ... ... Poultry sooner done than beef or mutton :: ... ... ::: ... ... ::: ... ib . ib . 127 ib . ... ... Use of ...
... meat Temperature required Underdone meat ... ... ... ... ... ib . ... ... ... ... 126 ... ... ... ... ... ... ... ... Poultry sooner done than beef or mutton :: ... ... ::: ... ... ::: ... ib . ib . 127 ib . ... ... Use of ...
Side xix
... meat to obtain soup from it ... The bouilli is neither nutritious nor digestible without the ... meat , or true portable soup The portable soup of commerce is nearly pure gelatine Beef yields 1-32nd of extract Extract of meat recommended ...
... meat to obtain soup from it ... The bouilli is neither nutritious nor digestible without the ... meat , or true portable soup The portable soup of commerce is nearly pure gelatine Beef yields 1-32nd of extract Extract of meat recommended ...
Side 35
... meat , such as is understood " under the term Osmazome , as obtained from ordi- nary flesh . Hot alcohol dissolved a considerable 66 66 66 part with a yellow colour , and deposited on cool- ing small cubical yellowish crystals , which ...
... meat , such as is understood " under the term Osmazome , as obtained from ordi- nary flesh . Hot alcohol dissolved a considerable 66 66 66 part with a yellow colour , and deposited on cool- ing small cubical yellowish crystals , which ...
Side 42
... meat , in which traces of kreatine in crystals only appear after it has stood for a long time . The brown colour is in part caused by the formation of a deposit of dissolved matter , which attaches itself to the bottom of the vessel ...
... meat , in which traces of kreatine in crystals only appear after it has stood for a long time . The brown colour is in part caused by the formation of a deposit of dissolved matter , which attaches itself to the bottom of the vessel ...
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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
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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...