Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα 12
... atom of the compound , is to endeavour to resolve it into two or more less 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 ...
... atom of the compound , is to endeavour to resolve it into two or more less 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 ...
Σελίδα 20
... atoms which it attracts form a group , bound together by their mutual attractions , or are simply arranged near each ... atoms . Hydrocyanic acid , for example , mixes in every proportion with water , just as many liquids do , which may ...
... atoms which it attracts form a group , bound together by their mutual attractions , or are simply arranged near each ... atoms . Hydrocyanic acid , for example , mixes in every proportion with water , just as many liquids do , which may ...
Σελίδα 21
... atoms of nitrogen and carbon as in albumen and caseine , in spite of the analyses of Gay Lussac and Thénard , of Michaelis , of Vogel , and of Fellenberg , all of which indicated a larger propor- tion of nitrogen in fibrine ; and his ...
... atoms of nitrogen and carbon as in albumen and caseine , in spite of the analyses of Gay Lussac and Thénard , of Michaelis , of Vogel , and of Fellenberg , all of which indicated a larger propor- tion of nitrogen in fibrine ; and his ...
Σελίδα 22
... atomic weight , or the products of their decomposition , or their density in the state of vapour , was different ; the variation in their chemical constitution corresponded to that of their physical properties . But isomer- ism was not ...
... atomic weight , or the products of their decomposition , or their density in the state of vapour , was different ; the variation in their chemical constitution corresponded to that of their physical properties . But isomer- ism was not ...
Σελίδα 23
... atoms , a group of twelve hundred atoms , the physical character of which was determined by the addition of one or more atoms of sulphur , or of to contain rus . sulphur and phosphorus . To support this view , a IN ANIMAL CHEMISTRY . 23.
... atoms , a group of twelve hundred atoms , the physical character of which was determined by the addition of one or more atoms of sulphur , or of to contain rus . sulphur and phosphorus . To support this view , a IN ANIMAL CHEMISTRY . 23.
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
Δημοφιλή αποσπάσματα
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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...