Allen's Commercial Organic Analysis: A Treatise on the Properties, Modes of Assaying, and Proximate Analytical Examination of the Various Organic Chemicals and Products Employed in the Arts, Manufactures, Medicine, Etc., with Concise Methods for the Detection and Estimation of Their Impurities, Adulterations, and Products of Decomposition ...P. Blakiston's son & Company, 1913 |
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Common terms and phrases
acetic acid added albumin albumoses alcohol alkali amino-acids ammonia ammonium amount analyses animal Average barium barium hydroxide beef blood boiling c.c. of water calcium calcium casein carbon casein cheese Chem coagulation colouring matter compound concentrated containing cooled cream digestion dilute dissolved distilled dried Edible portion eggs enzyme estimated ether evaporated extract fibre filtered filtrate flask flesh gelatin gliadin globulin glue glycogen hæmatin hæmoglobin heated hydrochloric acid hydrogen hydrolysis insoluble lactic acid lactose liquid material meat meat-extracts method milk minutes mixed mixture neutralised nitric nitric acid nitrogen obtained oxide oxyhæmoglobin peptones percentage phosphotungstic acid physiol potassium precipitate prepared present proteins quantity reaction reagent residue salt sample saturated sausage separated silk sodium chloride sodium hydroxide soluble substances sugar sulphate sulphide sulphuric acid temperature tion tissue titration Total solids treated tube volume washed weight wool Yolk Zeit Zeitsch
Popular passages
Page 261 - ' animals, ' ' as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer.
Page 261 - Meat, flesh, is any clean, sound, dressed, and properly prepared edible part of animals in good health at the time of slaughter, and if it bears a name descriptive of its kind, composition, or origin, it corresponds thereto. The term "animals", as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food.
Page 150 - The test bottles have a capacity of about 30 cc and are provided with a graduated neck, each division of which represents 9.1 per cent by weight of butter fat.
Page 356 - Sausage, sausage meat, is a comminuted meat from neat cattle or swine, or a mixture of such meats, either fresh, salted, pickled or smoked, with added salt and spices and with or without the addition of edible animal fats, blood and sugar, or subsequent smoking. It contains no larger amount of water than the meats from which it is prepared contain when in their fresh condition, and if it bears a name descriptive of kind, composition or origin, it corresponds to such descriptive name.
Page 392 - Druitt (Trans. Obstetr. Soc., 1861, p. 143), in describing the characters of a liquid essence of beef which had been prepared according to his instructions, states that it exerted a rapid and remarkable stimulating action on the brain, and proposed it as an auxiliary to, and partial substitute for, brandy in all cases of great exhaustion or weakness attended with cerebral depression or despondency. Similar stimulating effects have been observed as resulting from a copious employment of Liebig's extract....
Page 390 - Gelatin (edible gelatin) is the purified, dried, inodorous product of the hydrolysis, by treatment with boiling water, of certain tissues, as skin, ligaments and bones from sound animals, and contains not more than two (2) per cent of ash and not less than fifteen (15) per cent of nitrogen.
Page 149 - Provide a hollow cylinder of perforated sheet metal, 60 mm long and 20 mm in diameter, closed 5 mm from one end by a disk of the same material. The perforations should be about 0.7 mm in diameter and about 0.7 mm apart.
Page 391 - Half an hour's boiling of the chopped meat with eight or ten times its weight of water, suffices to dissolve all the active ingredients. The decoction must, before it is evaporated, be most carefully cleansed from all fat (which would become rancid), and the evaporation must be conducted in the water bath. True extract of meat is never hard and brittle, but soft, and it strongly attracts moisture from the atmosphere.
Page 261 - ... with or without the addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If they bear names descriptive of kind, composition, or origin, they correspond thereto, and when bearing such descriptive names, if force or flavoring meats are used, the kind and quantity thereof are made known.
Page 153 - The reaction should be tested on a drop of the clear liquid, withdrawing it by means of a rod, taking care not to include any solid particles. When the operation is correctly performed, the precipitate, which includes the fat, settles quickly, and carries down all of the copper. It is washed by decantation with about 100 cc of water, and collected on a filter (previously dried at 130° and- weighed in a weighing bottle). The portions adhering to the sides of the beaker are dislodged with the aid...