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1
A system of chemistry of inorganic bodies
The lactates described by Berzelius as existing in all animal fluids, have not been
sufficiently examined to make then- nature certain. 2. Caseic Acid. This is a name
given to a substance formed by Proust, by How obtain. subjecting the curd of ...
2
The Journal of Science and the Arts
16. Caseic Acid and Caseous Oxide. — M. Proust has published, in a late
number of the Annates de Chimie, some researches on the fermentation of gluten
and the curd of milk, in which he de scribes two new substances, the product of
these ...
3
The Quarterly journal of literature, science and the arts
l6. Caseic Acid and Caseous Oxide. — M. Proust has published, in a late number
of the Annates de Chimie, some researches on the fermentation of gluten and the
curd of milk, in which he describes two new substances, the product of these ...
One of these he has called caseic acid, the other caseic oxid, the former being,
be conceives, in union with ammonia, and giving to cheese its peculiar flavour, (
Quarterly Journal, vii.) Caseic Acid may be procured by keeping curd for some ...
5
The Quarterly Journal of Science, Literature and the Arts
16. Caseic Acid and Caseous Oxide. — M. Proust has published, in a late
number of the Annates de Chimie, some researches on the fermentation of gluten
and the curd of milk, in which he describes two new substances, the product of
these ...
16. Caseic Acid and Caseous Oxide. — M. Proust has published, in a late
number of the Annales de Chimie, some researches on the fermentation of gluten
and the curd of milk, in which he describes two new substances, the product of
these ...
But Hiinefeld says that they are yellowish-red, soft and tough, with harder and v *
The caseic acid is one of the principles generated during the fermentation of' the
curd of milk. Somethink it is a. modification of the acetic acid with an acrid oil.
8
Quarterly Journal of Literature, Science and the Arts
... and in consequence of their existence in cheese, being the substances which
give it flavour, he has named them the caseic acid and the caseous oxide. When
gluten is placed under water, in a temperatm-e of 50° Fahrenheit, it undergoes a
...
9
A manual of chemistry, on the basis of Professor Brande's: ...
M. Braconnot considers it to be formed during the putrefaction of all animal
matters : it is also generated in some diseases. 2127. Caseic Acid. — The
substance called caseate of am- caaeicacid. mania by Proust and separated by
the action of ...
William Thomas Brande,
1828
10
The Magazine of Domestic Economy
The peculiar flavour of cheese is derived from a principle denominated " caseic
acid." M. Braconnot, to whose investigations in the chemistry of animal matter
science is much indebted, shows, however, that the properties imputed to caseic
...