Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα 5
... sulphur and nitrogen ; in the poppy , a fat oil and a series of organic bases , -containing nitrogen , but not sulphur , -which are not found in other families of plants ; in tobacco , a volatile oil , — containing nitrogen , -possessed ...
... sulphur and nitrogen ; in the poppy , a fat oil and a series of organic bases , -containing nitrogen , but not sulphur , -which are not found in other families of plants ; in tobacco , a volatile oil , — containing nitrogen , -possessed ...
Σελίδα 21
... sulphur- ised and nitrogenised constituent , two or three com- pounds , in one of which was found the sulphur , in the second the nitrogen , and in the third the carbon required to make up the sum of the elements . Under the influence ...
... sulphur- ised and nitrogenised constituent , two or three com- pounds , in one of which was found the sulphur , in the second the nitrogen , and in the third the carbon required to make up the sum of the elements . Under the influence ...
Σελίδα 23
... sulphur they were It was found , namely , that all these animal sub- combined stances contain a certain amount of sulphur ; it was proportions assumed , that some of them contained also a certain and phos- amount of phosphorus ; and the ...
... sulphur they were It was found , namely , that all these animal sub- combined stances contain a certain amount of sulphur ; it was proportions assumed , that some of them contained also a certain and phos- amount of phosphorus ; and the ...
Σελίδα 24
... sulphur , which in these compounds caused such striking dif- ferences , was as loosely combined with the proteine , as we find it in a mixture of iron filings or sawdust with sulphur . It was supposed , that when these substances are ...
... sulphur , which in these compounds caused such striking dif- ferences , was as loosely combined with the proteine , as we find it in a mixture of iron filings or sawdust with sulphur . It was supposed , that when these substances are ...
Σελίδα 25
... Sulphur & leq . Phosphorus stances ac- cording to Mulder . Caseine 10 1 99 Vegetable gelatine 10 " " " " Albumen of ... sulphur . Here , similarity of properties eggs , accompanies a difference in composition ; and from this we can draw ...
... Sulphur & leq . Phosphorus stances ac- cording to Mulder . Caseine 10 1 99 Vegetable gelatine 10 " " " " Albumen of ... sulphur . Here , similarity of properties eggs , accompanies a difference in composition ; and from this we can draw ...
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...