Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα
... present case we have a sound practical work , evidently the result of a simple and sincere desire to be useful in the art , not hastily produced , but based on careful reflection and ex- perience , and well meriting the best character ...
... present case we have a sound practical work , evidently the result of a simple and sincere desire to be useful in the art , not hastily produced , but based on careful reflection and ex- perience , and well meriting the best character ...
Σελίδα v
... present translation of the latest work of Baron Liebig , I may be permitted to say , that I feel highly honoured in being intrusted with the duty of conveying to my countrymen a knowledge of one of the most interesting and valuable ...
... present translation of the latest work of Baron Liebig , I may be permitted to say , that I feel highly honoured in being intrusted with the duty of conveying to my countrymen a knowledge of one of the most interesting and valuable ...
Σελίδα vi
... present age of rapidly advancing discovery in the most recondite parts of Organic Chemistry and of Physiology . The physiologist will also find in this introductory section , the most convincing reasons to show that , henceforth , it is ...
... present age of rapidly advancing discovery in the most recondite parts of Organic Chemistry and of Physiology . The physiologist will also find in this introductory section , the most convincing reasons to show that , henceforth , it is ...
Σελίδα vii
... present as well as previous investigations render it certain that we have still a great deal more to discover concerning the share taken by chemical action in the vital processes . I cannot omit to direct the attention of physio ...
... present as well as previous investigations render it certain that we have still a great deal more to discover concerning the share taken by chemical action in the vital processes . I cannot omit to direct the attention of physio ...
Σελίδα x
... present work ; and results of great interest and value have been already obtained . The medical man will find in these Researches a prospect of many and great improvements in practice , whether as regards dietetics , or the ac- tion of ...
... present work ; and results of great interest and value have been already obtained . The medical man will find in these Researches a prospect of many and great improvements in practice , whether as regards dietetics , or the ac- tion of ...
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...