Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 sider |
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Side 14
... residue soluble in alcohol . Now it is evident , that if we ascertain the weight of the uric acid and that of the residue , the composition of the latter , and the proportions by weight of the carbonic acid and nitrogen disengaged , the ...
... residue soluble in alcohol . Now it is evident , that if we ascertain the weight of the uric acid and that of the residue , the composition of the latter , and the proportions by weight of the carbonic acid and nitrogen disengaged , the ...
Side 33
... residue obtained by evaporating the soup in vacuo . 66 The properties of kreatine , as observed by this distinguished chemist , are as follows : " Kreatine is distinguished by the transparency of its crystals , " which are right ...
... residue obtained by evaporating the soup in vacuo . 66 The properties of kreatine , as observed by this distinguished chemist , are as follows : " Kreatine is distinguished by the transparency of its crystals , " which are right ...
Side 34
... residue " is trifling , and leaves on incineration a mere trace " of ashes , which contain no chloride of sodium . " Kreatine contains water of crystallisation , which " is expelled by a heat of 212 ° ; its ultimate ele- " ments are ...
... residue " is trifling , and leaves on incineration a mere trace " of ashes , which contain no chloride of sodium . " Kreatine contains water of crystallisation , which " is expelled by a heat of 212 ° ; its ultimate ele- " ments are ...
Side 36
... residue . The aqueous solution of the crystals is " not precipitated by nitrate of silver , subacetate of lead , or salts of baryta . Unfortunately the quan- 66 66 tity in my possession was not sufficient for an " elementary analysis ...
... residue . The aqueous solution of the crystals is " not precipitated by nitrate of silver , subacetate of lead , or salts of baryta . Unfortunately the quan- 66 66 tity in my possession was not sufficient for an " elementary analysis ...
Side 38
... residue of the flesh ( fibrine , cellular tissue , & c . ) , when boiled with water , becomes opaque , milk - white , of horny hardness , and the water acquires by dissolving gela- tine the property of gelatinising on cooling , when ...
... residue of the flesh ( fibrine , cellular tissue , & c . ) , when boiled with water , becomes opaque , milk - white , of horny hardness , and the water acquires by dissolving gela- tine the property of gelatinising on cooling , when ...
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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 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...