Food Materials and Their AdulterationsHome Science Publishing Company, 1898 - 183 pages |
From inside the book
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Page 10
... taste of the country admit of tasteful decoration of the rooms . Surely , never did housekeeping present so many charms . Alas ! the winged Pegasus is too strong for his unskilled rider , for in his train has come a style of living both ...
... taste of the country admit of tasteful decoration of the rooms . Surely , never did housekeeping present so many charms . Alas ! the winged Pegasus is too strong for his unskilled rider , for in his train has come a style of living both ...
Page 34
... taste . are surface waters and there are surface - water supplies which are undoubtedly bad ; but a good surface water , such as may be taken directly from many streams , or such as may be obtained from deep lakes and from proper ...
... taste . are surface waters and there are surface - water supplies which are undoubtedly bad ; but a good surface water , such as may be taken directly from many streams , or such as may be obtained from deep lakes and from proper ...
Page 47
... taste and color may be made by a person who is not a chemist . There are also certain qualitative tests that any intelli- gent person can learn to make satisfactorily , and which would serve as indications to the chemist . It is in ...
... taste and color may be made by a person who is not a chemist . There are also certain qualitative tests that any intelli- gent person can learn to make satisfactorily , and which would serve as indications to the chemist . It is in ...
Page 64
... by the taste , and the bread by its softening . Beans and pease give much less color to the water than pure coffee ; they can be readily detected by the micro- scope , as can roasted figs and dates , or 64 FOOD MATERIALS.
... by the taste , and the bread by its softening . Beans and pease give much less color to the water than pure coffee ; they can be readily detected by the micro- scope , as can roasted figs and dates , or 64 FOOD MATERIALS.
Page 77
... taste , so that the most fastidious palate does not become weary of it , and has a light , spongy or porous character , quite peculiar to the wheat loaf . This adapts it for ready digestion , and is due to the peculiar nature of gluten ...
... taste , so that the most fastidious palate does not become weary of it , and has a light , spongy or porous character , quite peculiar to the wheat loaf . This adapts it for ready digestion , and is due to the peculiar nature of gluten ...
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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