Food: Its Adulterations, and the Methods for Their DetectionLongmans Green, 1876 - 896 sider |
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Side 12
... cream of plaster of Paris , which , when set hard , was to be saturated with melted suet , wax , stearin , ' & c . " The things were then to be wrapped in waterproof cloth or covered with caoutchouc or gutta percha , or coated with a ...
... cream of plaster of Paris , which , when set hard , was to be saturated with melted suet , wax , stearin , ' & c . " The things were then to be wrapped in waterproof cloth or covered with caoutchouc or gutta percha , or coated with a ...
Side 226
... cream of tartar to the melted sugar , in order to destroy the tendency to crystallization . The following table , showing the specific gravities of aqueous solu- tions of sugar , is abbreviated from the Balling and Brix : - Table of the ...
... cream of tartar to the melted sugar , in order to destroy the tendency to crystallization . The following table , showing the specific gravities of aqueous solu- tions of sugar , is abbreviated from the Balling and Brix : - Table of the ...
Side 271
... it is necessary that the various operations be repeated several times . In France , cream of tartar and alum are employed in the purification of wax . The wax when bleached is melted , strained through silk HONEY AND ITS ADULTERATIONS .
... it is necessary that the various operations be repeated several times . In France , cream of tartar and alum are employed in the purification of wax . The wax when bleached is melted , strained through silk HONEY AND ITS ADULTERATIONS .
Side 388
... cream . In Cream . - Casein beyond 8 per cent . , water over 55 per cent . , or any foreign substance whatever ; it should not yield a less proportion than 35 per cent . of fatty matter . MILK is an opaque , white , yellowish white , or ...
... cream . In Cream . - Casein beyond 8 per cent . , water over 55 per cent . , or any foreign substance whatever ; it should not yield a less proportion than 35 per cent . of fatty matter . MILK is an opaque , white , yellowish white , or ...
Side 389
... cream , butter , curds - and - whey , cream- cheese , and ordinary cheese , are mere modifications of milk , differing only from each other either in the abstraction of one or more of its constituents , or else in the variations of ...
... cream , butter , curds - and - whey , cream- cheese , and ordinary cheese , are mere modifications of milk , differing only from each other either in the abstraction of one or more of its constituents , or else in the variations of ...
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Food: Its Adulterations, and the Methods for Their Detection Arthur Hill Hassall Uten tilgangsbegrensning - 1876 |
Food: Its Adulterations, and the Methods for Their Detection Arthur Hill Hassall Uten tilgangsbegrensning - 1876 |
Food: Its Adulterations, and the Methods for Their Detection Arthur Hill Hassall Uten tilgangsbegrensning - 1876 |
Vanlige uttrykk og setninger
acetic acid added adulteration alcohol alkaline alum ammonia amount analyses annatto arrowroot beer boiling bottle brandy bread butter cane sugar carbonic acid Cayenne cells cent cheese chicory chloride cocoa coffee colouring matter consists constituents contained copper cream detection diameters dilute dissolved distilled dried employed estimated ether evaporated examination extract fermentation filtered flavour gallons gelatin genuine ginger grains grammes grape green husk hydrochloric acid insoluble iron isinglass juice lead liquid liquorice magnesia malt manufacture means method microscope milk mineral mixed mixture mustard nitric acid nitrogen obtained organic matter oxide pepper phosphoric acid portion potash potato powder precipitate present pure residue roasted sago salt samples seed sherry silica soda soluble solution specific gravity spirit starch granules substances sulphate of lime sulphuric acid tannin tartaric acid tion turmeric usually vegetable vinegar weight wheat flour wine woody fibre yeast