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 xiv
... matters , alcohol . Artificial wines 129 • Adulterations of beer with water , sugar , burnt sugar or treacle , salt , and sulphate of iron 133 Adulteration of spirits with water , Cayenne pepper , cinnamon , cassia , compounds ...
... matters , alcohol . Artificial wines 129 • Adulterations of beer with water , sugar , burnt sugar or treacle , salt , and sulphate of iron 133 Adulteration of spirits with water , Cayenne pepper , cinnamon , cassia , compounds ...
Halaman xv
... matters in milk Determination of the specific gravity , cream , fatty matters , cheese , sugar Adulterations of milk : Water , flour , milk of almonds , gum , gum traga- canth , chalk , turmeric , sugar , cerebral matter , carbonate of ...
... matters in milk Determination of the specific gravity , cream , fatty matters , cheese , sugar Adulterations of milk : Water , flour , milk of almonds , gum , gum traga- canth , chalk , turmeric , sugar , cerebral matter , carbonate of ...
Halaman 10
... matters contained in a given amount of flour can be ascertained by treating a weighed quantity of flour with ether , evaporating this extract to dryness , and weighing the residue . The weight of the inorganic salts is determined by ...
... matters contained in a given amount of flour can be ascertained by treating a weighed quantity of flour with ether , evaporating this extract to dryness , and weighing the residue . The weight of the inorganic salts is determined by ...
Halaman 12
... matters contained in a given amount of flour can be ascertained by treating a weighed quantity of flour with ether , evaporating this extract to dryness , and weighing the residue . The weight of the inorganic salts is determined by ...
... matters contained in a given amount of flour can be ascertained by treating a weighed quantity of flour with ether , evaporating this extract to dryness , and weighing the residue . The weight of the inorganic salts is determined by ...
Halaman 14
... matter ( ash ) 13.1 19.3 • 4.7 55.6 7.3 100.0 From the large quantity of gluten known to exist in bran , it may be concluded that , in the present system of grinding , the most nutritious portion of the grain is not contained in the ...
... matter ( ash ) 13.1 19.3 • 4.7 55.6 7.3 100.0 From the large quantity of gluten known to exist in bran , it may be concluded that , in the present system of grinding , the most nutritious portion of the grain is not contained in the ...
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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