Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα 16
... this name to * Erythroprotide is that product which is precipitated by neu- tral acetate of lead ; protide that which is thrown down by sub- acetate of lead . the substance described by me in the " Annalen der 16 METHODS OF INVESTIGATION.
... this name to * Erythroprotide is that product which is precipitated by neu- tral acetate of lead ; protide that which is thrown down by sub- acetate of lead . the substance described by me in the " Annalen der 16 METHODS OF INVESTIGATION.
Σελίδα 24
... precipitate . The idea of the sulphuret , or of the sulpho - phosphuret , of proteine , led at once to a series of oxides of proteine , to a multitude of ima- ginary substances , to which was now ascribed , as of old to phlogiston in ...
... precipitate . The idea of the sulphuret , or of the sulpho - phosphuret , of proteine , led at once to a series of oxides of proteine , to a multitude of ima- ginary substances , to which was now ascribed , as of old to phlogiston in ...
Σελίδα 33
... precipitated by chloride of barium , 66 66 by oxalate of ammonia , nitrate of silver , sulphate " of copper , protosulphate ... precipitate " with chloride of platinum , and deposits small granular crystals . Kreatine dissolves in hydro ...
... precipitated by chloride of barium , 66 66 by oxalate of ammonia , nitrate of silver , sulphate " of copper , protosulphate ... precipitate " with chloride of platinum , and deposits small granular crystals . Kreatine dissolves in hydro ...
Σελίδα 36
... precipitated by nitrate of silver , subacetate of lead , or salts of baryta . Unfortunately the quan- 66 66 tity in my possession was not sufficient for an " elementary analysis , since from several pounds of " flesh I only obtained ...
... precipitated by nitrate of silver , subacetate of lead , or salts of baryta . Unfortunately the quan- 66 66 tity in my possession was not sufficient for an " elementary analysis , since from several pounds of " flesh I only obtained ...
Σελίδα 37
... precipitated by acetate and subacetate of lead , by corrosive sublimate , tannic acid , or chloride of tin . In the early part of my investigation I succeeded , The author after many fruitless attempts , in obtaining a small obtaining ...
... precipitated by acetate and subacetate of lead , by corrosive sublimate , tannic acid , or chloride of tin . In the early part of my investigation I succeeded , The author after many fruitless attempts , in obtaining a small obtaining ...
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...