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 viii
... weight , or im- parting to it a bright and pleasing colour or aspect ; and this fraud has become in some cases so extensive , that very dangerous symptoms and even death , may supervene from the improper use of the very means ...
... weight , or im- parting to it a bright and pleasing colour or aspect ; and this fraud has become in some cases so extensive , that very dangerous symptoms and even death , may supervene from the improper use of the very means ...
Halaman 6
... weight , this loss must be calculated upon in forming the loaf . Accord- ing to Accum , seven pounds of flour yield ten pounds of dough , and eight pounds three quarters of bread . According to Herbstädt , three pounds of flour yield ...
... weight , this loss must be calculated upon in forming the loaf . Accord- ing to Accum , seven pounds of flour yield ten pounds of dough , and eight pounds three quarters of bread . According to Herbstädt , three pounds of flour yield ...
Halaman 9
... weight of fibrin obtained by this method is rather below the true esti- mate ; the result would be somewhat more accurate by weighing the dried calico without and with the dry fibrin , and calculating the difference between the two weights ...
... weight of fibrin obtained by this method is rather below the true esti- mate ; the result would be somewhat more accurate by weighing the dried calico without and with the dry fibrin , and calculating the difference between the two weights ...
Halaman 9
... weight has already been ascertained , and this residue , when dry , is also to be weighed . The amount of the starch may be calculated by the following proportion The weight which the clear fluid lost by evaporation is to that of the ...
... weight has already been ascertained , and this residue , when dry , is also to be weighed . The amount of the starch may be calculated by the following proportion The weight which the clear fluid lost by evaporation is to that of the ...
Halaman 10
With Practical Directions for Its Analysis William Marcet. : The weight of the dextrine has been already deter- mined it is the difference between that of the sugar and the weight of the residue left by the evaporation of the clear fluid ...
With Practical Directions for Its Analysis William Marcet. : The weight of the dextrine has been already deter- mined it is the difference between that of the sugar and the weight of the residue left by the evaporation of the clear fluid ...
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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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