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 xiii
... leaves ( illustrations of tea - leaves ) , catechu , la veno beno , Chinese botanical powder , gum , starch , sulphate of iron , rose pink , logwood , graphite , talc and soap stone , indigo , turmeric powder Report of the Commission of ...
... leaves ( illustrations of tea - leaves ) , catechu , la veno beno , Chinese botanical powder , gum , starch , sulphate of iron , rose pink , logwood , graphite , talc and soap stone , indigo , turmeric powder Report of the Commission of ...
Halaman 64
... leaves . The volatile oil is procured by distillation in water . The produce thus obtained is usually from 4 to 5 per cent . Adulterations of nutmegs . - Nutmegs are frequently de- prived of a portion of their essential oil by ...
... leaves . The volatile oil is procured by distillation in water . The produce thus obtained is usually from 4 to 5 per cent . Adulterations of nutmegs . - Nutmegs are frequently de- prived of a portion of their essential oil by ...
Halaman 70
... spice is very seldom adul- terated . In one sample a small quantity of mustard was detected . MIXED SPICE Consists , as its name implies , of. ( Mag . 290 diam . ) Inside structure of tea - leaf . ( Mag . 70 FOOD AND ITS ADULTERATIONS .
... spice is very seldom adul- terated . In one sample a small quantity of mustard was detected . MIXED SPICE Consists , as its name implies , of. ( Mag . 290 diam . ) Inside structure of tea - leaf . ( Mag . 70 FOOD AND ITS ADULTERATIONS .
Halaman 75
... leaves vary considerably in size and form : the youngest are narrow , convoluted , and downy ; the next in age are ... leaf . ( Mag . 110 diam . ) Investing membrane . ( Mag . 290 diam . )
... leaves vary considerably in size and form : the youngest are narrow , convoluted , and downy ; the next in age are ... leaf . ( Mag . 110 diam . ) Investing membrane . ( Mag . 290 diam . )
Halaman 76
... leaves commences with the Pekoe tea , and lasts from the 5th to the 20th of April . This tea consists of the convoluted leaf - bud . The first gathering of the expanded leaf begins between the 20th of April and the beginning of May ...
... leaves commences with the Pekoe tea , and lasts from the 5th to the 20th of April . This tea consists of the convoluted leaf - bud . The first gathering of the expanded leaf begins between the 20th of April and the beginning of May ...
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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