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
... tion of a small quantity of sugar , in meal which would nevertheless be generally considered of very good quality ; but this influence is sufficient to extend the decomposition to the entire destruction of the meal , which turns mouldy ...
... tion of a small quantity of sugar , in meal which would nevertheless be generally considered of very good quality ; but this influence is sufficient to extend the decomposition to the entire destruction of the meal , which turns mouldy ...
Halaman 5
... tion to the decomposition of a part of the starch , and a little sugar preexisting in the flour , from the action of the fer- ment . During the process of baking , the whole of this alcohol and some carbonic acid are given out by the ...
... tion to the decomposition of a part of the starch , and a little sugar preexisting in the flour , from the action of the fer- ment . During the process of baking , the whole of this alcohol and some carbonic acid are given out by the ...
Halaman 9
... tion with regard to the quantitative composition of the meal ; he now requires a balance , but a very delicate instrument is not absolutely necessary . The process to be followed is much the same as that recommended for the qualitative ...
... tion with regard to the quantitative composition of the meal ; he now requires a balance , but a very delicate instrument is not absolutely necessary . The process to be followed is much the same as that recommended for the qualitative ...
Halaman 22
... tion of heat . Microscopical examination - Small amorphous specks . Chemical examination - Dissolved by the addition of dilute hydrochloric acid , with the formation of small bubbles , and precipitated crystallised by phosphate of soda ...
... tion of heat . Microscopical examination - Small amorphous specks . Chemical examination - Dissolved by the addition of dilute hydrochloric acid , with the formation of small bubbles , and precipitated crystallised by phosphate of soda ...
Halaman 36
... tion . Tests . - 1 . Cane sugar crystallizes in a prismatic form , does not deliquesce when pure , if exposed to moisture . Its solution gives no immediate precipitate , when boiled with a solution of sulphate of copper and an excess of ...
... tion . Tests . - 1 . Cane sugar crystallizes in a prismatic form , does not deliquesce when pure , if exposed to moisture . Its solution gives no immediate precipitate , when boiled with a solution of sulphate of copper and an excess of ...
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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