The Analysts Laboratory Companion a Span Classsearchtermspan Classsea
The Analysts Laboratory Companion a Span Classsearchtermspan Classsea
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In our eReader you can find the full English version of the book. Read The Analysts Laboratory Companion a Span Classsearchtermspan Classsea 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 The Analysts Laboratory Companion a Span Classsearchtermspan Classsea
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About 200 c. C. Of water are added, and boiled for 15 minutes. After allowing a minute or two for settling, the liquid is strained through a piece of copper gauze placed in a funnel into a 250 c. C. Measuring flask, care being taken to disturb the grounds as little as possible. The latter are now treated with about 50 c. C. Of water, boiled for 5 minutes, and the liquid strained off as before. The flask is then cooled, made up to the mark, well agitated and filtered, the liquid being poured on ...a dry filter; 50 c. C. Of the filtrate ( = 1 gram of the coffee mixture) are then pipetted into a weighed, flat-bottomed glass dish, evaporated to dryness over a steam-bath, and finally dried in the water- oven. The results are returned to the nearest percentage of chicory (see Table on p. 74).
Treated as above, chicory gives a mean percentage extract of 70 ; while coffee gives a remarkably constant percentage extract of 24.
To determine the percentage of chicory from the weight of extract obtained, we proceed as follows : Let x = percentage of chicory.
What to read after The Analysts Laboratory Companion a Span Classsearchtermspan Classsea?
You can find similar books in the "Read Also" column, or choose other free books by Alfred E Alfred Edward Johnson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
About 200 c. C. Of water are added, and boiled for 15 minutes. After allowing a minute or two for settling, the liquid is strained through a piece of copper gauze placed in a funnel into a 250 c. C. Measuring flask, care being taken to disturb the grounds as little as possible. The latter are now treated with about 50 c. C. Of water, boiled for 5 minutes, and the liquid strained off as before. The flask is then cooled, made up to the mark, well agitated and filtered, the liquid being poured on ...a dry filter; 50 c. C. Of the filtrate ( = 1 gram of the coffee mixture) are then pipetted into a weighed, flat-bottomed glass dish, evaporated to dryness over a steam-bath, and finally dried in the water- oven. The results are returned to the nearest percentage of chicory (see Table on p. 74).
Treated as above, chicory gives a mean percentage extract of 70 ; while coffee gives a remarkably constant percentage extract of 24.
To determine the percentage of chicory from the weight of extract obtained, we proceed as follows : Let x = percentage of chicory.
What to read after The Analysts Laboratory Companion a Span Classsearchtermspan Classsea?
You can find similar books in the "Read Also" column, or choose other free books by Alfred E Alfred Edward Johnson to read onlineMoreLess
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