Food Analysis: Typical Methods and the Interpretation of ResultsMcGraw-Hill book Company Incorporated, 1915 - 510 pages |
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Common terms and phrases
acetic acid added adulteration alkaline amount amyl alcohol analysis beaker Blue boiling butter fat calculated caramel carbon cent change No change Chem chloride chocolate cloves cocoa cocoanut oil color containing cotton seed crude fiber Decolor described detection determination dilute dish dissolved distillate ether extract ethyl ethyl alcohol evaporate fatty acids fermentation filter filtrate flask flavor furfural genuine glycerin grams heat hydrochloric acid insoluble invert sugar iodine iodine number lactose lead acetate liquid melting method microscope milk mixture mustard obtained olive oil Orange oxide pepper polarization portion potassium precipitate present pure quantity reaction reagent reducing sugar refractive index residue sample shake sirup sodium hydroxide soluble specific gravity standard starch substances 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 397 - Lemon extract is the flavoring extract prepared from oil of lemon, or from lemon peel, or both, and contains not less than five (5) per cent by volume of oil of lemon.
Page 453 - ... as the Commissioner of Internal Revenue, with the approval of the Secretary of the Treasury, may from time to time prescribe...
Page 285 - Massecuite, melada, mush sugar, and concrete are products made by evaporating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid or semisolid consistence...
Page 450 - WINE is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes, and the usual cellar treatment...
Page 450 - Dry wine Is wine in which the fermentation of the sugars is practically complete...
Page 285 - Maple sirup is sirup made by the evaporation of maple sap or by the solution of maple concrete...
Page 184 - ... flask containing a boiling mixture of 100 cc. of water and 120 cc. of a 20 per cent. lead acetate solution. Boil for a minute and then cool the precipitated soap by immersing the flask in water, occasionally giving it a whirling motion to cause the soap to stick to the sides of the flask. After the...
Page 294 - Honey is the nectar and saccharine exudations of plants gathered, modified, and stored in the comb by honey bees (Apis mellifica and A.
Page 264 - The amount of phloroglucol used should be about double that of the furfural expected. The solution first turns yellow, then green, and very soon an amorphous greenish precipitate appears, which grows rapidly darker, till it finally becomes almost black. Make the solution up to 400 cc with 12 per cent hydrochloric acid, and allow to stand over night.
Page 131 - 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 days after calving, and contains not less than eight and one-half (8.5) per cent of solids not fat, and not less than three and one-quarter (3.25) per cent of milk fat.