Treatise on the Falsifications of Food, and the Chemical Means Employed to Detect Them: Containing Water, Flour, Bread, Milk, Cream, Beer, Cider, Wines, Spirituous Liquors, Coffee, Tea, Chocolate, Sugar, Honey, Lozenges, Cheese, Vinegar, Pickles, Anchovy Sauce and Paste, Catsup, Olive (salad) Oil, Pepper, MustardHippolyte Bailliere, Publisher, 1921 - 341 sayfa |
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acid adiabatic expansion alkali amicroscopic Berzelius Börjeson cathode Chem CHEMISTRY coagulation colloid solutions colloid sulphur colour concentration condensation in vacuo condensation process cooling cubic centimetre current arc damped oscillatory degree of dispersion degrees of supersaturation densation dilution disperse phase disperse systems dispersion medium dispersion process dissociation dissolved electric pulverization electrolytes enclosed arc ethyl alcohol formation of colloid formation of disperse gases gold colloids gold particles gold reduction halide Hatschek HAuCl highly disperse hydrazine hydrogen sulphide hydrolysis hydrosols increased investigations Journ Kohlschütter Koll lamellæ liquid loss in weight melted mercury metal gas nitrogen Nordenson nuclei obtained Odén Ostwald oxidation peptization phys platinum potassium prepared protective colloid pure reducing agent reduction mixture rise salt selenium silicic acid silver sodium solubility substance sulphide sols supersaturation surface surface condensation Svedberg system formed takes place tellurium temperature tion tube ultra-microscopic Upsala Vanino volume condensation water vapour Weimarn Zeitschr Zsigmondy μμ