Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα x
... whole of mankind ; namely , the culinary art . The subjects of the preparation of meat for food by boiling , roasting , and stewing ; the true nature and proper mode of preparation of soup , as well as of the extract of flesh or genuine ...
... whole of mankind ; namely , the culinary art . The subjects of the preparation of meat for food by boiling , roasting , and stewing ; the true nature and proper mode of preparation of soup , as well as of the extract of flesh or genuine ...
Σελίδα xi
... whole en- ergies for a long time , and unless , moreover , he had operated on a scale so large as few experi- menters would have ventured on , the whole subject would have remained as obscure as ever . Not the least valuable lesson to ...
... whole en- ergies for a long time , and unless , moreover , he had operated on a scale so large as few experi- menters would have ventured on , the whole subject would have remained as obscure as ever . Not the least valuable lesson to ...
Σελίδα xvii
... whole alkalies are not sufficient to form tribasic phosphates ... ... ... In fowl , they are not sufficient even to form bibasic phos- ... ... ... ... ... ... ... phates Equilibrium between the free lactic and phosphoric acids in the ...
... whole alkalies are not sufficient to form tribasic phosphates ... ... ... In fowl , they are not sufficient even to form bibasic phos- ... ... ... ... ... ... ... phates Equilibrium between the free lactic and phosphoric acids in the ...
Σελίδα 16
... whole explanation is utterly fallacious . For the chief product of this decomposition is a compound ( possibly more than one compound ) not precipitable by salts of lead ; there is produced no formic acid , but oxalic acid , as well as ...
... whole explanation is utterly fallacious . For the chief product of this decomposition is a compound ( possibly more than one compound ) not precipitable by salts of lead ; there is produced no formic acid , but oxalic acid , as well as ...
Σελίδα 36
... cannot be detected . How- ever this may be , the detection of this substance , so " well characterized by its tendency to crystallise " and its whole chemical character , in the flesh 36 SCHLOSSBERGER'S EXPERIMENTS .
... cannot be detected . How- ever this may be , the detection of this substance , so " well characterized by its tendency to crystallise " and its whole chemical character , in the flesh 36 SCHLOSSBERGER'S EXPERIMENTS .
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...