Food: Some Account of Its Sources, Constituents and UsesChapman and Hall, 1876 - 224 páginas |
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Términos y frases comunes
albuminoids alcohol alkaloids amount animal aromatic articles of food boiled bread butter carbonic acid casein Cellulose Cellulose and lignose Cellulose Mineral matter cent cheese chemical chiefly citric acid cocoa coffee colour common salt composition compounds condiments constituents contain cultivated dextrin dietaries digestion distilled dried dry nitrogenous substance eaten England essential oil fermented Fibrin flavour flesh-formers food-adjuncts French fruits German grain grown heat heat-givers human body Iceland moss important Irish moss Italian kinds lignose Mineral matter liquor maize Malic acid malt matter In 100 meat milk milk-fat Mucilage muscle or flesh native nitrogenous matter nutrients nutritive opium ossein oxidation oxygen peas Pectose plant potash potato pound prepared produce quantity raised 1 ft reckoned as starch rice samples sea-kale seeds specimens substance of muscle tannin taste tobacco tons raised umbelliferous varieties vegetable vinegar Water Albumen watercress wheat wheaten flour white mustard wine yield ΙΟ
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