Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα 14
... mass soluble in alcohol , with the exception of the nitrate of baryta . The products of the de- composition of uric acid by nitric acid , are , there- fore , carbonic acid , nitrogen , and the above - men- tioned residue soluble in ...
... mass soluble in alcohol , with the exception of the nitrate of baryta . The products of the de- composition of uric acid by nitric acid , are , there- fore , carbonic acid , nitrogen , and the above - men- tioned residue soluble in ...
Σελίδα 28
... mass , " mixed with crystals of common salt , which has a 66 strong acid reaction , and notwithstanding leaves " on incineration an ash containing an alkaline car- " bonate , thus proving that the mass contained an 66 organic acid ...
... mass , " mixed with crystals of common salt , which has a 66 strong acid reaction , and notwithstanding leaves " on incineration an ash containing an alkaline car- " bonate , thus proving that the mass contained an 66 organic acid ...
Σελίδα 32
... mass of the body , as the more important , that this alone could give us an explanation of the nature and origin of the acid which takes a share in the digestive pro- cess . The acid of the gastric juice is not formed during digestion ...
... mass of the body , as the more important , that this alone could give us an explanation of the nature and origin of the acid which takes a share in the digestive pro- cess . The acid of the gastric juice is not formed during digestion ...
Σελίδα 38
... masses , and the colouring matter is only sepa- rated at a considerably higher temperature . It is easy to observe the point at which the albumen has been entirely coagulated , while the red colouring matter still remains in solution ...
... masses , and the colouring matter is only sepa- rated at a considerably higher temperature . It is easy to observe the point at which the albumen has been entirely coagulated , while the red colouring matter still remains in solution ...
Σελίδα 40
... the flesh of lean animals , because the fat very much impedes both the extraction of the flesh with water and the pressing of the mass . When fat flesh is used , the cloths or bags in which it is 40 EXTRACTION OF THE SOLUBLE.
... the flesh of lean animals , because the fat very much impedes both the extraction of the flesh with water and the pressing of the mass . When fat flesh is used , the cloths or bags in which it is 40 EXTRACTION OF THE SOLUBLE.
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...