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 vi
... give to this often fraudulent mixture , the appearance of the genuine article , and thus enable it to be sold for much more than its real value . The result of this practice , is to supply the market with a less nutritious and less ...
... give to this often fraudulent mixture , the appearance of the genuine article , and thus enable it to be sold for much more than its real value . The result of this practice , is to supply the market with a less nutritious and less ...
Halaman vii
... the food any element of an actually deleterious nature , gives rise to fraudulent practices well deserving the attention of the Legislature . The third class of adulterations is more important in a INTRODUCTION . vii.
... the food any element of an actually deleterious nature , gives rise to fraudulent practices well deserving the attention of the Legislature . The third class of adulterations is more important in a INTRODUCTION . vii.
Halaman 2
... give an account of the chemical composition of flour and its chemical analysis , both as to the quality and quantity of its constituents ; and to describe the micro- scopical appearance of the different flours . 3. To insist more ...
... give an account of the chemical composition of flour and its chemical analysis , both as to the quality and quantity of its constituents ; and to describe the micro- scopical appearance of the different flours . 3. To insist more ...
Halaman 8
... give out starch under the form of a granular substance , falling down to the bottom of the vessel . On boiling this , or any other fluid which contains starch in suspension , the granules will be noticed to swell and finally dissolve ...
... give out starch under the form of a granular substance , falling down to the bottom of the vessel . On boiling this , or any other fluid which contains starch in suspension , the granules will be noticed to swell and finally dissolve ...
Halaman 9
... give it a decidedly blue colour ; the potash solution poured into this mixture will first induce a precipitate , disappearing , however , when an excess has been used , and a dark blue fluid is thus prepared , which is now to be heated ...
... give it a decidedly blue colour ; the potash solution poured into this mixture will first induce a precipitate , disappearing , however , when an excess has been used , and a dark blue fluid is thus prepared , which is now to be heated ...
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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