Meat Extracts And Similar Preparations Including Studies of the Methods of Anal
Meat Extracts And Similar Preparations Including Studies of the Methods of Anal
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In our eReader you can find the full English version of the book. Read Meat Extracts And Similar Preparations Including Studies of the Methods of Anal 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 Meat Extracts And Similar Preparations Including Studies of the Methods of Anal
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12. 37 8. 56 10. 20 12. 15 13. 43 Perct. 0. 45 0. 56 1. 02 1. 06 1. 69 Perct. 0. 89 0. 96 Trace.
Trace.
Trace.
Per ct. 0. 10 Trace.
Trace.
0. 49 0. 37 Perct.
47. 85 45. 67 49. 77 47. 30 51. 58 Per ct. 5. 91 2. 71 4. 64 8. 03 9. 46 Perct. 3. 37 1. 56 0. 66 0. 74 1. 91 Per ct. 33. 22 37. 12 19785 19786 19787 Juice extracted from sirloin stoak by cold pressure Juice extracted from beef chuck by cold pressure Juice extracted from beef chuck after 6 hours at 60° to 100° C 33. 74 29. 56 34. 20 The mo...st striking point in the analysis of the ash of meat extracts is the large amount of potash salts present, practically one-half of the salt-free (XaCl-free) ash being composed of potassium oxid. The amount of phosphoric acid d is also high, amounting to fully one-third of the salt-free ash. The percentage of phosphoric acid given in the table may be low, as part of the organic phosphoric acid is volatile especially if the ash be heated to a very high temperature. The other constituents of the ash of meat juice are oxid of iron, « Chemische Zusammensetzung der menschlichen Nahrungs- und Genussmittel.
What to read after Meat Extracts And Similar Preparations Including Studies of the Methods of Anal?
You can find similar books in the "Read Also" column, or choose other free books by Willard Dell Bigelow to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
12. 37 8. 56 10. 20 12. 15 13. 43 Perct. 0. 45 0. 56 1. 02 1. 06 1. 69 Perct. 0. 89 0. 96 Trace.
Trace.
Trace.
Per ct. 0. 10 Trace.
Trace.
0. 49 0. 37 Perct.
47. 85 45. 67 49. 77 47. 30 51. 58 Per ct. 5. 91 2. 71 4. 64 8. 03 9. 46 Perct. 3. 37 1. 56 0. 66 0. 74 1. 91 Per ct. 33. 22 37. 12 19785 19786 19787 Juice extracted from sirloin stoak by cold pressure Juice extracted from beef chuck by cold pressure Juice extracted from beef chuck after 6 hours at 60° to 100° C 33. 74 29. 56 34. 20 The mo...st striking point in the analysis of the ash of meat extracts is the large amount of potash salts present, practically one-half of the salt-free (XaCl-free) ash being composed of potassium oxid. The amount of phosphoric acid d is also high, amounting to fully one-third of the salt-free ash. The percentage of phosphoric acid given in the table may be low, as part of the organic phosphoric acid is volatile especially if the ash be heated to a very high temperature. The other constituents of the ash of meat juice are oxid of iron, « Chemische Zusammensetzung der menschlichen Nahrungs- und Genussmittel.
What to read after Meat Extracts And Similar Preparations Including Studies of the Methods of Anal?
You can find similar books in the "Read Also" column, or choose other free books by Willard Dell Bigelow to read onlineMoreLess
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