Food Materials and Their AdulterationsHome Science Publishing Company, 1898 - 183 pages |
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Page 64
... sweet roots , as turnips , carrots , and parsnips , is quite easy . If a few grains of the sus- pected sample are placed on the surface of water in a glass vessel , beaker , or tumbler , each particle of chic- cory , etc. , will become ...
... sweet roots , as turnips , carrots , and parsnips , is quite easy . If a few grains of the sus- pected sample are placed on the surface of water in a glass vessel , beaker , or tumbler , each particle of chic- cory , etc. , will become ...
Page 82
... sweet when chewed a moment . The bran is run down into cars and sold for feeding stock , and the demand is always greater than the supply . " The middlings are now ground and bolted five times , looking very much like flour the last ...
... sweet when chewed a moment . The bran is run down into cars and sold for feeding stock , and the demand is always greater than the supply . " The middlings are now ground and bolted five times , looking very much like flour the last ...
Page 97
... sweet taste , and capable of breaking up into alcohol and carbon dioxide under the influence of ferments , such as yeast . Of the various kinds of sugar known to chemists , only two or three are of importance in domestic economy ...
... sweet taste , and capable of breaking up into alcohol and carbon dioxide under the influence of ferments , such as yeast . Of the various kinds of sugar known to chemists , only two or three are of importance in domestic economy ...
Page 100
... sweet than if it is per- fectly pure . That is , it has more the taste which we are accustomed to associate with sugar . It is often said that powdered sugar must be adulterated , because it does not sweeten as much as loaf sugar ; but ...
... sweet than if it is per- fectly pure . That is , it has more the taste which we are accustomed to associate with sugar . It is often said that powdered sugar must be adulterated , because it does not sweeten as much as loaf sugar ; but ...
Page 101
... sweet . As to the solutions of the other sugars , which were all pure sucrose , judgments varied , showing that the sensation of sweetness is not owing solely to the presence of a certain amount of sucrose . That beet root contained a ...
... sweet . As to the solutions of the other sugars , which were all pure sucrose , judgments varied , showing that the sensation of sweetness is not owing solely to the presence of a certain amount of sucrose . That beet root contained a ...
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Common terms and phrases
acetic acetic acid adulteration alcohol Allspice amount article of diet beet beverage boiling water bread butter called cane sugar carbonic acid cassia cause cells cent cheese chemical chemist Chemistry cinnamon cocoa coffee color composition contain cooking copper corn meal cream of tartar detected dextrine dextrose Dietary Studies digestive diseases dissolved drinking examined Fehling's solution fermentation flavor flour food materials fruits germs ginger gives glucose gluten grain grams grape sugar grinding ground hard water heat hence honey housekeeping husk infusion kernels less lime liquid maize maltose meat metallic milk mustard nitrogenous substance nutmegs nutrition Oatmeal obtained pepper phosphate plant portion Potatoes pounds powdered prepared present produced pure quantity rice salts samples seeds soda soluble solution spices starch sugar sucrose sulphate sweet syrup taste tests tion tumeric vegetable vessel vinegar water supply wheat wheat flour yeast