Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα
... means of this mechanical adaptation . 1 Vol . 4to , Price SMELLIE'S OBSTETRIC I Exhibiting , in a Series of Engravings , the process of Delivery with ments , accompanied by Anatomical Descriptions and practical REES ON DISEASES OF CHI ...
... means of this mechanical adaptation . 1 Vol . 4to , Price SMELLIE'S OBSTETRIC I Exhibiting , in a Series of Engravings , the process of Delivery with ments , accompanied by Anatomical Descriptions and practical REES ON DISEASES OF CHI ...
Σελίδα xi
... means of throwing light on that which was obscure , and of improving our practice by the application of rational principles . In conclusion I would remark , that the apparent simplicity of the results , and even of the processes ...
... means of throwing light on that which was obscure , and of improving our practice by the application of rational principles . In conclusion I would remark , that the apparent simplicity of the results , and even of the processes ...
Σελίδα 4
... means of a logical comparison with good and wholesome food ? and yet the former are regarded as the proximate causes of diseased conditions . I readily admit , that for such an investigation chemical knowledge is indispensable ; but the ...
... means of a logical comparison with good and wholesome food ? and yet the former are regarded as the proximate causes of diseased conditions . I readily admit , that for such an investigation chemical knowledge is indispensable ; but the ...
Σελίδα 5
... means of albumen , fibrine , gelatine , some cerebral or nervous matter , and a little bile . It is has greatly universally felt , that we are as far from a true ani- animal che- mal chemistry as the anatomy of the last century was from ...
... means of albumen , fibrine , gelatine , some cerebral or nervous matter , and a little bile . It is has greatly universally felt , that we are as far from a true ani- animal che- mal chemistry as the anatomy of the last century was from ...
Σελίδα 9
... means of this very action , at all points where it occurs , according to its direction and force , a parallel , or corresponding , change is effected in the nature and composition of all the constituents of the blood or of the food ...
... means of this very action , at all points where it occurs , according to its direction and force , a parallel , or corresponding , change is effected in the nature and composition of all the constituents of the blood or of the food ...
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...