acetate acetic acid alcohol alkali alloys aluminum ammonium amount amylase beaker benzene boiling calcium Calories carbon dioxide carbon tetrachloride casein cell cellulose cent chemical Chemistry chloride coal coke colloidal color commercial composition compounds concentration consists contain copper cotton dilute dissolved distilled dyes electric enzymes essential oils evaporation Fehling's solution fiber filter flask flavor fuel gases gelatin glass glycerol H₂O heat hydrocarbons hydrogen hydrolysis hydroxide important impurities iron less lime liquid manufacture material matter melting metal method milk mixed mixture molecules NaOH nickel nitrogen odor organic oxide oxygen paints pectin phenol pigments plants potassium pounds powder precipitate pressure properties proteins quantity reaction removed resin rubber salt silk silver soap sodium sodium hydroxide solid soluble solution solvent starch steel substances sucrose sugar sulphate sulphide sulphuric acid temperature tube usually varnish vegetable weight yeast zinc
Página 177 - An act defining butter, also imposing a tax upon and regulating the manufacture, sale, importation, and exportation of oleomargarine,
Página 461 - The capacity of the graduated neck of the bottle from 0 to 10 is 2 cc. It is assumed that the 17.6 cc. of milk taken for the determination will weigh 10 times as much as 2 cc. of warm butter fat. It is important that the final readings be taken while the fat is still warm. On account of the unavoidable contraction of the fat while taking these readings it is customary to read from the bottom of the lower to the top of the upper meniscus. The result is usually within 0.2 per cent of that found by...
Página 177 - , namely : All substances heretofore known as oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all mixtures and compounds of oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral ; all lard extracts and tallow extracts ; and all mixtures and compounds of tallow, beef fat, suet, lard, lard oil...
Página 41 - CALORIE is the amount of heat required to raise the temperature of one kilogram of water one degree centigrade.
Página 177 - That for the purposes of this act certain manufactured substances, certain extracts, and certain mixtures and compounds, including such mixtures and compounds with butter, shall be known and designated as
Página 252 - It yields not less than twelve per cent (\2%) of available carbon dioxide. 'The acid reacting materials in baking powder are: (1) Tartaric acid or its acid salts, (2) Acid salts of phosphoric acid, (3) Compounds of aluminum, or (4) Any combination in substantial proportions of the foregoing.
Página 462 - Dilute 2 to 3 cc. of milk with an equal volume of water in a test tube, add carefully, so as not to mix the layers, from 3 to 5 cc. of concentrated commercial sulphuric acid or pure acid to which a trace of ferric salt has been added. If formaldehyde is present, a violet ring forms at the junction of the two liquids. The charring of the milk by the sulphuric acid makes it -difficult to define the delicacy of the test. One part of formaldehyde in 100,000 of milk can be detected if the milk is fresh...
Página 177 - ... all mixtures and compounds of tallow, beef fat, suet, lard, lard oil, vegetable oil, annatto, and other coloring matter, intestinal fat, and offal fat made in imitation or semblance of butter, or when so made, calculated or intended to be sold as butter or for butter.
Página 13 - It states that at any given temperature, the volume of a given mass of gas varies inversely as the pressure to which it is subjected.
Página 252 - Any combination in substantial proportions of the foregoing. *The announcement of the amount of calcium sulphate which reacts as an acid reacting material in baking powder is reserved pending further investigation. The announcement of the amount of other salts of phosphoric acid which react in baking powder is reserved pending further investigation.