Food: Its Adulterations, and the Methods for Their DetectionLongmans Green, 1876 - 896 sider |
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Side 93
... fermentation , and it is this which occasions them to assume a dark colour They are then tossed about till they become flaccid . They now emit the characteristic odour of tea ; the leaves are next rolled with the hands into balls on a ...
... fermentation , and it is this which occasions them to assume a dark colour They are then tossed about till they become flaccid . They now emit the characteristic odour of tea ; the leaves are next rolled with the hands into balls on a ...
Side 104
... fermented liquors , and the stupor sometimes induced by fever . ' With reference to the action of the volatile oil Prof. Johnston observes : ' That it does exert a powerful , and most likely a narcotic , influence is rendered probable ...
... fermented liquors , and the stupor sometimes induced by fever . ' With reference to the action of the volatile oil Prof. Johnston observes : ' That it does exert a powerful , and most likely a narcotic , influence is rendered probable ...
Side 153
... fermentation ; this is to be continued for 48 hours , the infusion being kept at a temperature of from 27 ° to 32 ° C. The liquid is to be distilled nearly to dryness ; the quantity , as well as the specific gravity , of the distillate ...
... fermentation ; this is to be continued for 48 hours , the infusion being kept at a temperature of from 27 ° to 32 ° C. The liquid is to be distilled nearly to dryness ; the quantity , as well as the specific gravity , of the distillate ...
Side 164
... fermentation with yeast and the estimation of the alcohol in the distillate . The sugar in raw coffee varies from 7.52 to 8.2 per cent .; that of roasted coffee from 0.0 to 1.14 per cent . The following percentages of sugar in chicory ...
... fermentation with yeast and the estimation of the alcohol in the distillate . The sugar in raw coffee varies from 7.52 to 8.2 per cent .; that of roasted coffee from 0.0 to 1.14 per cent . The following percentages of sugar in chicory ...
Side 190
... fermentation ; the other is to be boiled with dilute sulphuric acid until all the starch is changed into grape - sugar , from the amount of which present ( de- ducting , of course , the glucose not derived from the conversion of the ...
... fermentation ; the other is to be boiled with dilute sulphuric acid until all the starch is changed into grape - sugar , from the amount of which present ( de- ducting , of course , the glucose not derived from the conversion of the ...
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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