Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Infants' And Invalids' Foods; Detection of Common Adulterations
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In our eReader you can find the full English version of the book. Read Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Infants' And Invalids' Foods; Detection of Common Adulterations 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 Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Infants' And Invalids' Foods; Detection of Common Adulterations
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To quickly assess the difficulty of the text, read a short excerpt:
In the final crystallization there is always a portion of sugar uncrystallized remaining as a viscous liquid in con- tact with the crystallized particles. This natural invert sugar which is in the juice, the small portion formed from the sucrose during the process of manufacture, and the part of sucrose remaining uncrystallized in the mother liquid constitutes the molasses. In the washing of sugar the water which is used also passes into the molasses thus diluting it somewhat from its natural c...onsistence. In the sugar refinery the molasses is made up of practically such materials as just mentioned, but inasmuch as the separation of the sugar is more complete the other portions of the molasses, namely, the mineral salts, particularly appear in a very much larger proportion than in the ordinary molasses as will be seen by the analysis of these bodies.
478 SUGAR, SIRUP, CONFECTIONERY, AND HONEY.
Varieties of Molasses. — New Orleans Molasses. — The real New Orleans molasses is the product of the manufacture of sugar in the old-fashioned way in the open kettle and without the aid of vacuum pans.
What to read after Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Infants' And Invalids' Foods; Detection of Common Adulterations?
You can find similar books in the "Read Also" column, or choose other free books by Harvey Washington Wiley to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In the final crystallization there is always a portion of sugar uncrystallized remaining as a viscous liquid in con- tact with the crystallized particles. This natural invert sugar which is in the juice, the small portion formed from the sucrose during the process of manufacture, and the part of sucrose remaining uncrystallized in the mother liquid constitutes the molasses. In the washing of sugar the water which is used also passes into the molasses thus diluting it somewhat from its natural c...onsistence. In the sugar refinery the molasses is made up of practically such materials as just mentioned, but inasmuch as the separation of the sugar is more complete the other portions of the molasses, namely, the mineral salts, particularly appear in a very much larger proportion than in the ordinary molasses as will be seen by the analysis of these bodies.
478 SUGAR, SIRUP, CONFECTIONERY, AND HONEY.
Varieties of Molasses. — New Orleans Molasses. — The real New Orleans molasses is the product of the manufacture of sugar in the old-fashioned way in the open kettle and without the aid of vacuum pans.
What to read after Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Infants' And Invalids' Foods; Detection of Common Adulterations?
You can find similar books in the "Read Also" column, or choose other free books by Harvey Washington Wiley to read onlineMoreLess
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