The Chemistry of Common Life volume 1
The Chemistry of Common Life volume 1
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In our eReader you can find the full English version of the book. Read The Chemistry of Common Life volume 1 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 Chemistry of Common Life volume 1
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241 of alcohol take place. From potato starch, treated in this way, large quantities of spirit (potato brandy) are manu- factured in France, Germany, and the northern countries of Europe.
But by a still more beautiful process the starch of barley and other grains is converted into grape sugar before it is removed from the seed, and is then split up as before, by means of yeast, into alcohol, water, and carbonic acid.
In a previous chapter* it has been shown that these grains consist essentially... of two principal substances starch and gluten. When moistened, in favourable circumstances, the grain begins to sprout. The starch and gluten it contains are, of course, intended to form the first food of the young plant ; but these substances are insoluble in water, and therefore cannot, in their natural state, pass onwards from the body of the seed to supply the wants of the growing germ. It has been beautifully provided, therefore, that both of them should undergo chemical changes as the sprout- ing proceeds.
What to read after The Chemistry of Common Life volume 1?
You can find similar books in the "Read Also" column, or choose other free books by Johnston, Jas. F. W. (James Finlay Weir), 1796-1855 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
241 of alcohol take place. From potato starch, treated in this way, large quantities of spirit (potato brandy) are manu- factured in France, Germany, and the northern countries of Europe.
But by a still more beautiful process the starch of barley and other grains is converted into grape sugar before it is removed from the seed, and is then split up as before, by means of yeast, into alcohol, water, and carbonic acid.
In a previous chapter* it has been shown that these grains consist essentially... of two principal substances starch and gluten. When moistened, in favourable circumstances, the grain begins to sprout. The starch and gluten it contains are, of course, intended to form the first food of the young plant ; but these substances are insoluble in water, and therefore cannot, in their natural state, pass onwards from the body of the seed to supply the wants of the growing germ. It has been beautifully provided, therefore, that both of them should undergo chemical changes as the sprout- ing proceeds.
What to read after The Chemistry of Common Life volume 1?
You can find similar books in the "Read Also" column, or choose other free books by Johnston, Jas. F. W. (James Finlay Weir), 1796-1855 to read onlineMoreLess
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