Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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... added , Concise Directions for the Treatment of Suspended Animation . By W. STOWE , M.R.C.S. Varnished and mounted on cloth , with roller , 6s . , or 2s . the plain Sheet . " We have placed the Chart in our own Library , and we think ...
... added , Concise Directions for the Treatment of Suspended Animation . By W. STOWE , M.R.C.S. Varnished and mounted on cloth , with roller , 6s . , or 2s . the plain Sheet . " We have placed the Chart in our own Library , and we think ...
Σελίδα 15
... adding ammonia , a third ; which , after we had ascertained their composition , would have enabled us to insert in the equation , instead of the formula of the original product , two or three new formulæ . The equation would still have ...
... adding ammonia , a third ; which , after we had ascertained their composition , would have enabled us to insert in the equation , instead of the formula of the original product , two or three new formulæ . The equation would still have ...
Σελίδα 17
... adding water , he obtained hydrogen gas ; or when he states , in order to have a source , peculiar to himself , of the nitrogen in plants , that , according to his experiments , certain constituents of peat and brown coal possess the ...
... adding water , he obtained hydrogen gas ; or when he states , in order to have a source , peculiar to himself , of the nitrogen in plants , that , according to his experiments , certain constituents of peat and brown coal possess the ...
Σελίδα 41
... which its alkaline reaction depends , is yet not sufficient to Characters of the li- quid filter- coagulum . ed from the The liquid is always acid , and does not become neutral when the blood is added CONSTITUENTS OF FLESH . 41.
... which its alkaline reaction depends , is yet not sufficient to Characters of the li- quid filter- coagulum . ed from the The liquid is always acid , and does not become neutral when the blood is added CONSTITUENTS OF FLESH . 41.
Σελίδα 42
... added to it . The acid liquid by becomes yields few crystals . neutralise the free acid present in the fluid of the ... added to the liquid a concen- trated aqueous solution of baryta , as long as it pro- duces a white precipitate ...
... added to it . The acid liquid by becomes yields few crystals . neutralise the free acid present in the fluid of the ... added to the liquid a concen- trated aqueous solution of baryta , as long as it pro- duces a white precipitate ...
Άλλες εκδόσεις - Προβολή όλων
Researches on the Chemistry of Food Justus von Baron Liebig,William Gregory (M.D.) Πλήρης προβολή - 1847 |
Συχνά εμφανιζόμενοι όροι και φράσεις
absorbed acetic acid acid reaction albumen alcohol alkaline alkaline reaction ammonia analysis anhydrous anhydrous lactate animal aqueous solution atoms of fixed beef blood boiling carbonate of soda carbonic acid cent chemical Chemistry chloride chloride of platinum chloride of sodium chloride of zinc cloth coagulated colourless composition compound constituents contains crystallised kreatine crystals deposited digestion dissolved double salt Edition ether evaporated extract fibrine filtered liquid fluid formed formula fowl gelatine heated hydrochloric acid Hydrogen inosinate of baryta inosinic acid insoluble juice of flesh kreatinine lactate of lime lactate of zinc lactic acid magnesia meat mixed mixture muscles neutral nitrate of silver nitric acid nitrogen obtained oxide of lead Oxygen phate phos phosphate of potash phosphate of soda phosphoric acid potassium precipitate proportion quantity residue sarcosine serum soluble soup substance sulphate of sarcosine sulphuric acid tained temperature tion tribasic urea urine vols volume of carbonic yielded zinc
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Σελίδα 132 - ... and the liquid, after boiling briskly for a minute or two, is strained through a towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained, even by boiling for hours, from a piece of flesh. When mixed with salt and the other usual additions, by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions or burnt sugar, it forms the very best soup which can...