Annual Report of the Progress of Chemistry and the Allied Sciences, Physics, Minerology and Geology, Band 21850 |
Inhalt
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Häufige Begriffe und Wortgruppen
according acetic acid albumin alcoholic solution alkaline alumina ammonia amount analysed aqueous solution arsenic asparagin baryta Berzelius boiling carbonate of lime carbonic acid cent Chem Chim chloride of sodium cholic acid colouring matter comp composition compound Compt constituents contained copper creatin crystalline crystals decomposed decomposition deposited dilute Dingl dissolved distilled dried equivs ether evaporated exhibited felspar filtered fluid formation formed formula fused granite grav grms gun-cotton heated hydrated hydrochloric acid hydrogen insoluble investigated Jahrb Jahresber latter likewise liquid magnesia manganese mass Méd metallic mineral mixture nitrate nitric acid nitrogen obtained oxide oxygen palagonite pectic acid pectin Pharm phosphate phosphoric acid Phys Pogg potassa potassium precipitate produced protoxide of lead quantity Rend residue resin rocks salt santonin separated sesquioxide sesquioxide of iron silicic acid silver SiO3 soluble in water spec specimen substance sulphate sulphide sulphuric acid temperature tion urine yields
Beliebte Passagen
Seite 461 - A Description of Active and Extinct Volcanoes, of Earthquakes, and of Thermal Springs ; with remarks on the causes of these...
Seite 338 - If it be perfectly established that pure fleshy fibre — viewed independently of the juice — instead of being softened by boiling, is converted into a horny or sinewy mass, it is evident that this change is prevented by two different means in the ordinary mode of cooking meat : in the first place, by the temperature in the interior of the piece of meat never reaching the boiling heat ; and, in the second place, by its being, nevertheless, sufficiently high to coagulate the albumen which surrounds,...
Seite 337 - ... obvious. We see, likewise, that bone-broth, broth-tablets, &c. being preparations essentially different from a true broth from flesh, cannot enter into competition with it as articles of food. As an article of commerce, extract of flesh bears somewhat too high a price. It appears, however, to offer a new source of profit to the inhabitants of the different settlements in America and Australia, who might successfully prepare it from their cattle at a cheaper rate, and send it to the markets of...
Seite 337 - The colouring of the broth is nothing but a concession to the common prejudice, which cannot, however, be well dispensed with. By evaporation in a water-bath, or at a still lower temperature, the broth becomes spontaneously coloured, and leaves behind a brown extract, possessing a delicate odour of roasted meat ; this extract, when dissolved in about thirty parts of water, and flavoured with salt, yields, at any moment, a most excellent broth. The advantage of extract of flesh for the nutrition of...
Seite 338 - ... kreatine. There can be no doubt, therefore, that salting diminishes the nutritious properties of meat, by the amount of constituents which pass into the brine ; hence the explanation of the well-known injurious effect on health produced by the continued consumption of salt meat.
Seite 337 - ... flavour, depending entirely upon the soluble constituents which are found in the broth. The researches of Liebig offer a simple and convenient method of preparing, in a few minutes, a broth of the highest nutritive properties. Finely-chopped lean beef is mixed with an equal weight of cold water, and left, if possible, to macerate for a short time, and the whole then slowly heated to ebullition. After gently boiling for some minutes, the clear broth separates from the coagulated albumen, and from...
Seite 337 - ... ebullition. The residue of the chopped muscular flesh of different animals — as of the fox and ox — after having been exhausted in the cold, cannot be distinguished the one from the other ; all the peculiarities of the flesh, especially its flavour, depending entirely upon the soluble constituents which are found in the broth. The researches of Liebig offer a simple and convenient method of preparing, in a few minutes, a broth of the highest nutritive properties.
Seite 386 - Monterey, near the coast. It is 1200 feet above the plain, and is situated upon a ridge of the Sierra Azul, which consists of a greenish talcrock. " The cinnabar is found in nests, in a stratum of a yellowish earth, which is 42 feet in thickness. The occurrence of this mineral has been known to the natives from time immemorial, as the cave of red earth, which they employed for painting their bodies. " During Lyman's stay, the daily produce from 1,600 Ibs.
Seite 531 - Al. Sb. As. Ba. Be. Bi. B. Br. Cd. Ca. C. Ce.
Seite 531 - Os o Pd Pe P Pt K R Ru Se Si Ag Na Sr 8 Ta Te Tb Th Sn Ti W U V Y Zn Zr...