Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 sider |
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Side 41
... reaction , which appears to me the more worthy of notice , that , in the case of the ox , sheep , and game , it can only be obtained mixed with a proportionally large quantity of blood ; and yet the alkali contained in the blood , on ...
... reaction , which appears to me the more worthy of notice , that , in the case of the ox , sheep , and game , it can only be obtained mixed with a proportionally large quantity of blood ; and yet the alkali contained in the blood , on ...
Side 42
... reaction . In the hare , the amount of whose blood is proportionally small , this is cer- tainly the case . If the clear liquid , as obtained by filtration , be evaporation concentrated over the open fire , even without being brown ...
... reaction . In the hare , the amount of whose blood is proportionally small , this is cer- tainly the case . If the clear liquid , as obtained by filtration , be evaporation concentrated over the open fire , even without being brown ...
Side 44
... on a funnel , and to displace the fluids by repeated affusion of small quantities of water . The infusion is colourless , slightly opalescent , has an acid reaction and a very marked taste and smell of 44 SEPARATION OF KREATINE .
... on a funnel , and to displace the fluids by repeated affusion of small quantities of water . The infusion is colourless , slightly opalescent , has an acid reaction and a very marked taste and smell of 44 SEPARATION OF KREATINE .
Side 45
Justus Freiherr von Liebig, William Gregory. acid reaction and a very marked taste and smell of fish . When heated , it yields a perfectly white , soft coagulum , and after the addition of baryta , when evaporated and allowed to cool ...
Justus Freiherr von Liebig, William Gregory. acid reaction and a very marked taste and smell of fish . When heated , it yields a perfectly white , soft coagulum , and after the addition of baryta , when evaporated and allowed to cool ...
Side 51
... an offensive , nauseous odour . No quantity , however large , of kreatine can Kreatine is destroy the acid reaction even of the weakest acids ; neither acid nor basic . Action of acids on kreatine . it E 2 OF KREATINE . 51.
... an offensive , nauseous odour . No quantity , however large , of kreatine can Kreatine is destroy the acid reaction even of the weakest acids ; neither acid nor basic . Action of acids on kreatine . it E 2 OF KREATINE . 51.
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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...