Air, Water And Food From a Sanitary Standpoint
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Of re- cently boiled distilled water wdiich has been cooled to about 50°. The water should be added slowly, a few cubic centi- meters at a time. Warm the flask on the water-bath until a clear solution of the soap is obtained. Cool the solution to about 60° and add 8 c. C. Of sulphuric acid (1:4) to set free the fatty acids. Drop two bits of pumice, about the size of a pea, into the flask, close it by a well-fitting cork, w'hich is tied in with twine, and immerse it in boiling water until the fa...tty acids have melted to an oily layer floating on the top of the liquid. Cool the flask to about 60°, remove the cork, and immediately attach the flask to the condenser.
Distil no c. C. Into a graduated flask in as nearly thirty food: analytical methods: butter. 173 ininiites as possible. Thoroughly mix the distillate, pour the whole of it through a dry filter, and titrate 100 c. C. Of the N mixed filtrate with — ■ sodium hydroxide, using phenol- phthalein as an indicator. Increase the number of cubic centi- meters of alkali used by one-tenth, and correct the reading also for any weight of fat greater or less than 5 grams.
What to read after Air, Water And Food From a Sanitary Standpoint?
You can find similar books in the "Read Also" column, or choose other free books by Richards, Ellen H. (Ellen Henrietta), 1842-1911 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Of re- cently boiled distilled water wdiich has been cooled to about 50°. The water should be added slowly, a few cubic centi- meters at a time. Warm the flask on the water-bath until a clear solution of the soap is obtained. Cool the solution to about 60° and add 8 c. C. Of sulphuric acid (1:4) to set free the fatty acids. Drop two bits of pumice, about the size of a pea, into the flask, close it by a well-fitting cork, w'hich is tied in with twine, and immerse it in boiling water until the fa...tty acids have melted to an oily layer floating on the top of the liquid. Cool the flask to about 60°, remove the cork, and immediately attach the flask to the condenser.
Distil no c. C. Into a graduated flask in as nearly thirty food: analytical methods: butter. 173 ininiites as possible. Thoroughly mix the distillate, pour the whole of it through a dry filter, and titrate 100 c. C. Of the N mixed filtrate with — ■ sodium hydroxide, using phenol- phthalein as an indicator. Increase the number of cubic centi- meters of alkali used by one-tenth, and correct the reading also for any weight of fat greater or less than 5 grams.
What to read after Air, Water And Food From a Sanitary Standpoint?
You can find similar books in the "Read Also" column, or choose other free books by Richards, Ellen H. (Ellen Henrietta), 1842-1911 to read onlineMoreLess
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