Cocoa And Chocolate : Their Chemistry And Manufacture
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(b) Fixed at red heat ....
II. Soluble in dilute hydrochloric or nitric acid ■ (c) Potassium oxide (KjO) .
{d) Sodium oxide (NajO) (e) Calcium oxide (CaO) (/) Magnesium oxide (MgO) (9) Ferric oxide (Fe.20a) (ft) Aluminium oxide (AI^Oj) (i) Silicic oxide (SiOj) .
(k) Phosphoric anhydride (PiO^) (J) Sulphuric anhydi-ide (SO3) (m) Chlorine (CI) .
(n) Carbonic anhydride ^CO.l) (0) Water (HoO) .
(p) Oxygen (O) equivalent to chlorine.
Oil 1-92 31o2 4.-19 1013 9-55 0-65 0-28 1-18 9-07 304 101 25-45 21...4 0-23 09 i 1 "5 0-42 0-98 47-71 29-22 11-81 25-87 3-30 2-73 44-46 5-10 4-70 5-21 0-93 0-34 1-55 0-71 7-98 2-42 7-63 4-70 1-48 3-40 0-22 1-02 5-40 16-29 2-50 2-26 0-05 0-29 0-31 37-66 23-12 1-21 3-50 4-84 0-96 1-85 4-32 7-29 1-74 0-26 11-83 1-17 0-06 1-25 51-51 1217 2-78 4-40 4-09 0-46 105 6-78 7-24 2-01 0-44 4-25 1-66 0-10 * R. Bensemann, ' Eepert der anaJyt. Chem./ 1885, v, 178.
f Vide also Chap. XI, Table XVI.
14 •210 COCOA AND CHOCOLATE The most important variations occur in tlie amount of insoluble mineral matter fixed at red lient, and -vvhicli would consist chiefly of silica or sand picked up during the processes of preparation of the beans for market.
What to read after Cocoa And Chocolate : Their Chemistry And Manufacture?
You can find similar books in the "Read Also" column, or choose other free books by Whymper, R. (Robert), B. 1885 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(b) Fixed at red heat ....
II. Soluble in dilute hydrochloric or nitric acid ■ (c) Potassium oxide (KjO) .
{d) Sodium oxide (NajO) (e) Calcium oxide (CaO) (/) Magnesium oxide (MgO) (9) Ferric oxide (Fe.20a) (ft) Aluminium oxide (AI^Oj) (i) Silicic oxide (SiOj) .
(k) Phosphoric anhydride (PiO^) (J) Sulphuric anhydi-ide (SO3) (m) Chlorine (CI) .
(n) Carbonic anhydride ^CO.l) (0) Water (HoO) .
(p) Oxygen (O) equivalent to chlorine.
Oil 1-92 31o2 4.-19 1013 9-55 0-65 0-28 1-18 9-07 304 101 25-45 21...4 0-23 09 i 1 "5 0-42 0-98 47-71 29-22 11-81 25-87 3-30 2-73 44-46 5-10 4-70 5-21 0-93 0-34 1-55 0-71 7-98 2-42 7-63 4-70 1-48 3-40 0-22 1-02 5-40 16-29 2-50 2-26 0-05 0-29 0-31 37-66 23-12 1-21 3-50 4-84 0-96 1-85 4-32 7-29 1-74 0-26 11-83 1-17 0-06 1-25 51-51 1217 2-78 4-40 4-09 0-46 105 6-78 7-24 2-01 0-44 4-25 1-66 0-10 * R. Bensemann, ' Eepert der anaJyt. Chem./ 1885, v, 178.
f Vide also Chap. XI, Table XVI.
14 •210 COCOA AND CHOCOLATE The most important variations occur in tlie amount of insoluble mineral matter fixed at red lient, and -vvhicli would consist chiefly of silica or sand picked up during the processes of preparation of the beans for market.
What to read after Cocoa And Chocolate : Their Chemistry And Manufacture?
You can find similar books in the "Read Also" column, or choose other free books by Whymper, R. (Robert), B. 1885 to read onlineMoreLess
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