Researches on the Chemistry of FoodTaylor and Walton, 1847 - 156 σελίδες |
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Σελίδα 35
... yielded a " brownish - yellow syrup , pretty strongly acid , with " an odour of roast meat , such as is understood " under the term Osmazome , as obtained from ordi- nary flesh . Hot alcohol dissolved a considerable 66 66 66 part with a ...
... yielded a " brownish - yellow syrup , pretty strongly acid , with " an odour of roast meat , such as is understood " under the term Osmazome , as obtained from ordi- nary flesh . Hot alcohol dissolved a considerable 66 66 66 part with a ...
Σελίδα 45
... yielded more than 1 lb. of fat from the omentum , while in foxes hunted or shot hardly any fat was visible . From 100 lbs . ( Hessian ) of the flesh of an old , Its amount bears a rela- tion to that of fat . Actual amount of kreatine ...
... yielded more than 1 lb. of fat from the omentum , while in foxes hunted or shot hardly any fat was visible . From 100 lbs . ( Hessian ) of the flesh of an old , Its amount bears a rela- tion to that of fat . Actual amount of kreatine ...
Σελίδα 46
... yielded about 72 grammes ( 1,110 grains ) ; and 86 lbs . of beef 30 grammes ( 463 grains ) . Kreatine found in all classes of animals . The weight of the flesh of a fowl was , on an average 203 grammes ( 3,134 grains , or about 7 oz ...
... yielded about 72 grammes ( 1,110 grains ) ; and 86 lbs . of beef 30 grammes ( 463 grains ) . Kreatine found in all classes of animals . The weight of the flesh of a fowl was , on an average 203 grammes ( 3,134 grains , or about 7 oz ...
Σελίδα 48
... crystallised kreatine with oxide of copper , yielded a gaseous mixture which contained , for 388 volumes of nitrogen , 1,036 vol . of carbonic acid . Hence krea- 1 tine contains , for 8 vol . of carbonic acid 48 ANALYSIS OF KREATINE .
... crystallised kreatine with oxide of copper , yielded a gaseous mixture which contained , for 388 volumes of nitrogen , 1,036 vol . of carbonic acid . Hence krea- 1 tine contains , for 8 vol . of carbonic acid 48 ANALYSIS OF KREATINE .
Σελίδα 49
... yielded 0.6764 gm . of carbonic acid . ( The water was lost in this analysis . ) 0-5830 gm . of crystallised kreatine yielded 0.693 gm . of carbonic acid , and 0.388 gm . of water . 0.545 gm . of crystallised kreatine yielded 0.658 gm ...
... yielded 0.6764 gm . of carbonic acid . ( The water was lost in this analysis . ) 0-5830 gm . of crystallised kreatine yielded 0.693 gm . of carbonic acid , and 0.388 gm . of water . 0.545 gm . of crystallised kreatine yielded 0.658 gm ...
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...