Food Analysis: Typical Methods and the Interpretation of ResultsMcGraw Hill, 1924 - 529 pages |
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Common terms and phrases
acetic acid added adulteration alkaline amount amyl alcohol analysis aqueous Blue boiling brown butter fat calculated caramel carbon cent change No change Chem chloride chocolate cocoa cocoanut oil color containing coumarin crude fiber Decolor described detection determination dilute dish dissolved distillate ether extract ethyl ethyl alcohol evaporate fatty acids fermentation filter filtrate flask flavor genuine grams Grams per 100 heat hydrochloric acid insoluble invert sugar iodine iodine number lactose lead acetate liquid melting method milk mixture obtained olive oil Orange oxide polarization portion potassium precipitate present pure quantity reaction reagent reducing sugars refractive index residue sample saponification shake shells sirup sodium hydroxide soluble solution specific gravity Specific gravity 20°C standard starch sucrose sulphuric acid TABLE tartaric acid temperature tion titrate total solids tube vanilla vanillin vinegar violet volatile volume wash water-bath weight whiskey wine yellow
Popular passages
Page 134 - Milk is the fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and ten...
Page 163 - Iodine Number. — The iodine number is the number of grams of iodine absorbed by 100 grams of the...
Page 1 - A body immersed in a liquid is buoyed up by a force equal to the weight of the liquid displaced by it.
Page 472 - WINE is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes, and the usual cellar treatment...
Page 472 - Dry wine Is wine in which the fermentation of the sugars is practically complete...
Page 495 - UNDER THE FOOD AND DRUGS ACT OF JUNE 30, 1906. Under the Food and Drugs Act of June 30, 1906, all unmixed distilled spirits from grain, colored and flavored with harmless color and flavor, in the customary ways, either by the charred barrel process, or by the addition of caramel and harmless flavor, if of potable strength and not less than 80° proof, are entitled to the name whisky without qualification.
Page 395 - To several cubic centimeters of the distillate add a few drops of a solution of iodine in potassium iodide, and then a solution of KOH.
Page 353 - White pepper is the dried mature berry of Piper nigrum L. from which the outer coating or the outer and inner coatings have been removed and...
Page 301 - Honey is the nectar and saccharine exudations of plants gathered, modified, and stored in the comb by honey bees (Apis mellifica and A.
Page 286 - PbSO4 in 10 cc. of the solution, as directed below. The use of the acid is imperative in this case to keep the lead in solution when diluted with water.