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
... 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 valuable article vi INTRODUCTION .
... 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 valuable article vi INTRODUCTION .
Halaman vii
... less valuable article of diet ; still no poison has been added to it , nothing that is likely to produce disease ; and , as Nature has ordained that there must be different classes of people , and different qualities of food , if the less ...
... less valuable article of diet ; still no poison has been added to it , nothing that is likely to produce disease ; and , as Nature has ordained that there must be different classes of people , and different qualities of food , if the less ...
Halaman viii
... less , of a criminal practice . The Analytical Sanitary Commission of the Lancet ' has shown the public how different our daily bread is , from what it ought to be ; and the book recently published on the subject by Dr. Hassall , chief ...
... less , of a criminal practice . The Analytical Sanitary Commission of the Lancet ' has shown the public how different our daily bread is , from what it ought to be ; and the book recently published on the subject by Dr. Hassall , chief ...
Halaman 3
... less fit for bread . The facility with which flour is spoiled by heat and moisture , particularly at sea , is the reason why the trade in corn is not universally superseded by the trade in flour .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 ...
... less fit for bread . The facility with which flour is spoiled by heat and moisture , particularly at sea , is the reason why the trade in corn is not universally superseded by the trade in flour .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 ...
Halaman 8
... less moisture . The flour is next to be kneaded with enough water to make it into a semifluid paste , and tightly tied up in a towel or piece of clean calico ; this dough when squeezed in pure water , with the thumb and index - finger ...
... less moisture . The flour is next to be kneaded with enough water to make it into a semifluid paste , and tightly tied up in a towel or piece of clean calico ; this dough when squeezed in pure water , with the thumb and index - finger ...
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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