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 3
... heat and moisture , particularly at sea , is the reason why the trade in corn is not universally superseded by the trade in flour . By drying the grain , as in England , at a low temperature in a kiln , the flour is rendered more fit ...
... heat and moisture , particularly at sea , is the reason why the trade in corn is not universally superseded by the trade in flour . By drying the grain , as in England , at a low temperature in a kiln , the flour is rendered more fit ...
Halaman 4
... heat of 100 ° C. ( 212 F. ) , the starch which forms the greatest part of the flour becomes converted from the insoluble into the soluble state ; but the cake is firm , dense , and compact , and very difficult of digestion . When the heat ...
... heat of 100 ° C. ( 212 F. ) , the starch which forms the greatest part of the flour becomes converted from the insoluble into the soluble state ; but the cake is firm , dense , and compact , and very difficult of digestion . When the heat ...
Halaman 5
... heat of the oven ; thus , in London , the quantity of bread consumed annually , supposes the evolution of about three hundred thousand gallons of spirits , which , at the price of nineteen shillings per gallon , would be worth two ...
... heat of the oven ; thus , in London , the quantity of bread consumed annually , supposes the evolution of about three hundred thousand gallons of spirits , which , at the price of nineteen shillings per gallon , would be worth two ...
Halaman 6
... heat of the oven induces the escape of this substance in the form of a gas , and it is entirely volatilized after the baking , leaving wide interstices in the dough . Unfortunately , bread prepared by this method is tough , and ...
... heat of the oven induces the escape of this substance in the form of a gas , and it is entirely volatilized after the baking , leaving wide interstices in the dough . Unfortunately , bread prepared by this method is tough , and ...
Halaman 8
... heat is applied to a sample of the clear fluid and when boiling it will become turbid and deposit flakes , owing to the presence of this substance . The above result is confirmed if a few drops of nitric acid added to the turbid liquid ...
... heat is applied to a sample of the clear fluid and when boiling it will become turbid and deposit flakes , owing to the presence of this substance . The above result is confirmed if a few drops of nitric acid added to the turbid liquid ...
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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