Foods: Their Composition and Analysis: A Manual for the Use of Analytical Chemists and Others. With an Introductory Essay on the History of AdulterationCharles Griffin, 1888 - 640 ˹éÒ |
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acetic acid added adulteration albumen alcoholic solution alkaline alum alumina ammonia amount amylic alcohol analyst article of food baryta beer boiling bread butter carbon dioxide casein cells cent Chem chemical chicory chloride chloroform chlorophyll cocoa coffee colour colouring-matter composition containing copper cows crystallises crystals detected dextrin dilute dissolved distilled dried drug dryness estimated ether evaporated examined extract fermentation filtered filtrate flask flour gives glycerin grains granules grms heated hydrochloric acid inch insoluble inspector Journ layer lime liquid litre magnesia malt matter mercury method microscope milk milk-fat milk-sugar mixed mixture nitrate nitric acid nitrogen obtained offence oxide pepper percentage Pharm phosphate phosphoric acid potash powder precipitate purchaser pure quantity reaction residue salt sample seeds separated soda sold soluble specific gravity starch substances sulphate sulphuric acid tannin temperature theine tion tube weight wheat wine yellow