10 ENGLISH BOOKS RELATING TO «SUGAR OF MILK»
Discover the use of
sugar of milk in the following bibliographical selection. Books relating to
sugar of milk and brief extracts from same to provide context of its use in English literature.
1
Elements
of Chemistry: Including the Actual State and ...
Dilute mineral acids, such as sulphuric acid, or hydrochloric ad.4, convert sugar
of milk, by a prolonged contact in the cold, and still more rapidly by boiling, into
grape sugar. According- to Vogel. the weight of the grape sugar produced is
rather ...
Edward Turner, Justus Freiherr von Liebig, William Gregory, 1841
2
The Rural Cyclopedia, Or A General Dictionary
of ...
Skimmed milk, according to Berzelius, consists of 92-875 per cent, of water, 2-8
of curd, with some butyraceous matter, 35 of sugar of milk, 06 of lactic acid and
the lactate of potash, 0-17 of chloride of potassium, 0-025 of phosphate of potash,
...
3
The Rural Cyclopedia, Or A General Dictionary
of ...
Skimmed milk, according to Berzelius, consists of 92875 per cent. of water, 2'8 of
curd, with some butyraceous matter, 3'5 of sugar of milk, 0'6 of lactic acid and the
lactate of potash, 0'17 of chloride of potassium, 0025 of phosphate of potash, ...
4
Retrospect
of Philosophical, Mechanical, Chemical, and ...
but when heated, after long digestion, some charcoal is separated. Muriatic gas,
kept tor some days in contact with sugar of milk, changes it to a grey powder,
effervescing with sulphuric acid but not itself sour to the taste. In its habitude with
...
5
Annals
of Philosophy, Or, Magazine
of Chemistry, Mineralogy, ...
87'2 681 1000 But 174'15 x 4 : 696'6 ; hence it follows, that. in the subnccolate
the sugar of milk is combined with four times as much base as in the neutral
saccolate. As it is easier to obtain this last combination with excess of oxide in
astate of ...
6
The Annals
of Philosophy
I I Sugarofmilk............12-8 100 Oxideoflead...........87-2 ......681 > I IOO'O But
17415 x 4 = 696-6; hence it follows, that in the subsaccolate the sugar of milk is
combined with four times as much base as in the neutral saccolate. As it is easier
to ...
7
Elements
of Chemistry: For the Use
of Colleges, Academies, ...
4.0 1.4 4.5 trace 14.8 2.6 Sugar of milk and soluble salts ....... .. 5.0 6.4 4.5 8.7 2.9
4.9 Casein, albumen, and insoluble salts .... .. 3.6 1.7 9.0 1.7 16.0 3.9 100.0 100.0
100.0 100.0 100.0 100.0 § 1702. The first milk furnished by the mammae after ...
Victor Regnault, James Curtis Booth, William L. Faber, 1853
Sugarof milk... . . . . 12'8 100 Oxideoflead........... 87-2 681' IOO'O But 17415 x 4 =
696-6; hence it follows, that in the subsaccolate the sugar of milk is combined
with four times as much base as in the neutral saccolate. As it is easier to obtain
this ...
9
The cyclopædia
of anatomy and physiology
I shall now proceed to consider the sugar of milk which is left in the whey after the
separation of the cheese by rennet, and exists in solution with the salts of the milk
, lactic acid, and animal extractive matter. Sugar of milk may be obtained from ...
Robert Bentley Todd, 1847
10
Census
of Manufactures
Each of the remaining 847 establishments using materials from the dairy
enterprises of the country reported the manufacture of casein, powdered milk,
sugar of milk, or of two or more products included within the scope of the industry.
Table 2 ...
United States. Bureau of the Census, 1919
