Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα xvi
... amount in different kinds of flesh It occurs in all the higher animals ... .. Kreatine ... Analysis of kreatine Properties of kreatine Action of acids and bases on it Kreatinine , its preparation Its properties It is a powerful base Its ...
... amount in different kinds of flesh It occurs in all the higher animals ... .. Kreatine ... Analysis of kreatine Properties of kreatine Action of acids and bases on it Kreatinine , its preparation Its properties It is a powerful base Its ...
Σελίδα xvii
... amount of inorganic salts in flesh Large proportion of soluble phosphates The ashes of flesh contain no carbonates , only phosphates and chlorides ... ... ... ... ... ... ... ... ... The different modifications of phosphates are present ...
... amount of inorganic salts in flesh Large proportion of soluble phosphates The ashes of flesh contain no carbonates , only phosphates and chlorides ... ... ... ... ... ... ... ... ... The different modifications of phosphates are present ...
Σελίδα xix
... Amount of gelatine dissolved by boiling water Amount of matter dissolved by cold water Poultry contains much soluble matter The nutritious and sapid ingredients of soup exist in it ready formed ... Best mode of preparing soup ...
... Amount of gelatine dissolved by boiling water Amount of matter dissolved by cold water Poultry contains much soluble matter The nutritious and sapid ingredients of soup exist in it ready formed ... Best mode of preparing soup ...
Σελίδα 5
... amount of compounds containing sulphur and nitrogen ; in the poppy , a fat oil and a series of organic bases , -containing nitrogen , but not sulphur , -which are not found in other families of plants ; in tobacco , a volatile oil ...
... amount of compounds containing sulphur and nitrogen ; in the poppy , a fat oil and a series of organic bases , -containing nitrogen , but not sulphur , -which are not found in other families of plants ; in tobacco , a volatile oil ...
Σελίδα 12
... complex compounds , and to compare the composition and the amount of these products with those of the body from which they have been derived . . from the Salicine . In this respect , the history 12 METHODS OF INVESTIGATION.
... complex compounds , and to compare the composition and the amount of these products with those of the body from which they have been derived . . from the Salicine . In this respect , the history 12 METHODS OF INVESTIGATION.
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...