On the Composition of Food and how it is Adulterated: With Practical Directions for Its AnalysisJ. Churchill, 1856 - 178 halaman |
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Halaman 5
... according to Liebig's views , it has the property of inducing by its presence a similar molecular change and chemical decomposition in the fresh dough with which it is mixed . Yeast , employed in England instead of leaven , is obtained ...
... according to Liebig's views , it has the property of inducing by its presence a similar molecular change and chemical decomposition in the fresh dough with which it is mixed . Yeast , employed in England instead of leaven , is obtained ...
Halaman 6
... According to other experiments by Frickinger , the saving would not be so considerable ; but still it would be sufficient to cover the cost of the new raising material . The chemical action resulting from the addition of bicarbonate of ...
... According to other experiments by Frickinger , the saving would not be so considerable ; but still it would be sufficient to cover the cost of the new raising material . The chemical action resulting from the addition of bicarbonate of ...
Halaman 7
With Practical Directions for Its Analysis William Marcet. According to Herbstädt , three pounds of flour yield four pounds of bread . In the military bakehouse at Hanover , eight pounds five ounces of dough are required for a seven ...
With Practical Directions for Its Analysis William Marcet. According to Herbstädt , three pounds of flour yield four pounds of bread . In the military bakehouse at Hanover , eight pounds five ounces of dough are required for a seven ...
Halaman 10
... according to its quality ; its increase or decrease in bulk may be measured with a graduated stem . Good flours furnish a gluten which augments to four or five times its original bulk ; but bad flour gives a gluten which does not swell ...
... according to its quality ; its increase or decrease in bulk may be measured with a graduated stem . Good flours furnish a gluten which augments to four or five times its original bulk ; but bad flour gives a gluten which does not swell ...
Halaman 12
... according to its quality ; its increase or decrease in bulk may be measured with a graduated stem . Good flours furnish a gluten which augments to four or five times its original bulk ; but bad flour gives a gluten which does not swell ...
... according to its quality ; its increase or decrease in bulk may be measured with a graduated stem . Good flours furnish a gluten which augments to four or five times its original bulk ; but bad flour gives a gluten which does not swell ...
Edisi yang lain - Lihat semua
On the Composition of Food and How It Is Adulterated, Practical Directions ... William Marcet Pratinjau tidak tersedia - 2023 |
On the Composition of Food and How It Is Adulterated, Practical Directions ... W. Marcet Pratinjau tidak tersedia - 2017 |
Istilah dan frasa umum
acetic adulteration alcohol allspice alum ammonia analysis angular cells appearance arrow-root ashes berry black pepper black tea blue colour boiled bread Capsicum carbonate of lime carbonic acid cassia cayenne cayenne pepper Chemical chicory chloride cinnamon cloves cocoa coffee colouring matter comfit consists containing copper detected diam dilute hydrochloric acid Diseases dissolved distilled dried dryness employed Engravings essential oil evaporate extract Fcap fermentation filter fluid ginger globules grains grape sugar green tea Hospital husk hydrochloric acid infusion insoluble iron Lancet leaves Lignine liquid magnesia method microscope mixed mixture nitric acid nutmeg obtained pepper potash potato flour powder precipitate quantity residue roasted sago salt sample seed soda soluble solution spice starch starch corpuscles starch granules structure substance sulphate of lime sulphuric acid tannin tea-leaves tion tube turmeric vegetable vinegar volatile oil weight wheat white mustard wine woody fibres yellow yield دو وو
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