Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα 17
... cent . of that compound . notions of province of chemical research . Such explanations as the above are founded on an Imperfect imperfect conception of the true object of a chemi- the true cal investigation ; and when the same author ...
... cent . of that compound . notions of province of chemical research . Such explanations as the above are founded on an Imperfect imperfect conception of the true object of a chemi- the true cal investigation ; and when the same author ...
Σελίδα 39
... cent . of water , and from 2 to 3 per cent . of soluble albumen , and that after extraction with water there are left from 17 to 18 per cent . of fibrine and other insoluble matters , in order to perceive that even when we employ 10 lbs ...
... cent . of water , and from 2 to 3 per cent . of soluble albumen , and that after extraction with water there are left from 17 to 18 per cent . of fibrine and other insoluble matters , in order to perceive that even when we employ 10 lbs ...
Σελίδα 48
... cent . 0.3582 gm . of crystallised kreatine lost at 212 ° , 0.044 gm . of water = 12.28 per cent . 0.5835 gm . of crystallised kreatine lost at 212 ° , 0.0705 gm . of water = 12.08 per cent . 0.603 gm . of crystallised kreatine lost at ...
... cent . 0.3582 gm . of crystallised kreatine lost at 212 ° , 0.044 gm . of water = 12.28 per cent . 0.5835 gm . of crystallised kreatine lost at 212 ° , 0.0705 gm . of water = 12.08 per cent . 0.603 gm . of crystallised kreatine lost at ...
Σελίδα 49
... cent . of nitrogen . These analyses yielded , for 100 parts of kreatine : I. II . III . Carbon Nitrogen Hydrogen Oxygen 32.77 28.32 28.32 32.91 32.41+ 28.32 ...... ...... 7.33 7.39 28 31.44 31.88 ....... " " 100.00 100.00 * The 2nd tube ...
... cent . of nitrogen . These analyses yielded , for 100 parts of kreatine : I. II . III . Carbon Nitrogen Hydrogen Oxygen 32.77 28.32 28.32 32.91 32.41+ 28.32 ...... ...... 7.33 7.39 28 31.44 31.88 ....... " " 100.00 100.00 * The 2nd tube ...
Σελίδα 57
... cent . of hydrochloric acid . The fact that the weight is not altered in this experiment , implies that for 24-68 parts of hydro- chloric acid absorbed , an equal or very nearly equal weight of water has been expelled . The compo ...
... cent . of hydrochloric acid . The fact that the weight is not altered in this experiment , implies that for 24-68 parts of hydro- chloric acid absorbed , an equal or very nearly equal weight of water has been expelled . The compo ...
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...