A Class-Book of Chemistry: in Which the Principles of the Science Are ...
A Class-Book of Chemistry: in Which the Principles of the Science Are ...
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In our eReader you can find the full English version of the book. Read A Class-Book of Chemistry: in Which the Principles of the Science Are ... Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Class-Book of Chemistry: in Which the Principles of the Science Are ...
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food, in the following proportions : Wheat flour, 4'2 to 8*4 per cent. ; wheat bread, 3 '6 ; rye flour, 3*2 ; Indian com, 1*4; figs, 6*2; ripe pears, 6*4 — kept for some time, 11-5; ripe gooseberries, 6*2 ; cherries, 18 ; peaches, 16 ; melons, 1*5 ; cow's milk, 4*7 per cent.
368. Cane-Sugar and Grape-Sugar. — ^There are two principal varieties of sugar. That which is extracted from the juice of the sugar-cane, green corn-stalks, beet-roots, and the maple-tree, is called cane-sugar. It is the ki...nd in com- mon use. The other is obtamed by the transformation of starch and dextrine, and is abundant in fruits, as the apple, pear, plum, cherry, and fig. It is especially abundant in grapes, and is hence called grape-sugar — ^also starch-sugar, or glucose. The white, sweet grains in raisins are grape- sugar. It also forms that portion of honey which solidifies.
These two kinds of sugar differ in composition and proper- ties. Cane-sugar has the formula Cu Hi, On, and is dis- solved freely by one-third its w^ht of cold water.
What to read after A Class-Book of Chemistry: in Which the Principles of the Science Are ...?
You can find similar books in the "Read Also" column, or choose other free books by Edward Livingston Youmans to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
food, in the following proportions : Wheat flour, 4'2 to 8*4 per cent. ; wheat bread, 3 '6 ; rye flour, 3*2 ; Indian com, 1*4; figs, 6*2; ripe pears, 6*4 — kept for some time, 11-5; ripe gooseberries, 6*2 ; cherries, 18 ; peaches, 16 ; melons, 1*5 ; cow's milk, 4*7 per cent.
368. Cane-Sugar and Grape-Sugar. — ^There are two principal varieties of sugar. That which is extracted from the juice of the sugar-cane, green corn-stalks, beet-roots, and the maple-tree, is called cane-sugar. It is the ki...nd in com- mon use. The other is obtamed by the transformation of starch and dextrine, and is abundant in fruits, as the apple, pear, plum, cherry, and fig. It is especially abundant in grapes, and is hence called grape-sugar — ^also starch-sugar, or glucose. The white, sweet grains in raisins are grape- sugar. It also forms that portion of honey which solidifies.
These two kinds of sugar differ in composition and proper- ties. Cane-sugar has the formula Cu Hi, On, and is dis- solved freely by one-third its w^ht of cold water.
What to read after A Class-Book of Chemistry: in Which the Principles of the Science Are ...?
You can find similar books in the "Read Also" column, or choose other free books by Edward Livingston Youmans to read onlineMoreLess
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