Sorgho And Imphee the Chinese And African Sugar Canes a Treatise Upon Their O
Sorgho And Imphee the Chinese And African Sugar Canes a Treatise Upon Their O
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Sugar of milk, . .
1 45-26 48-34 6-38 Berzelius.
( 40-00 53-36 6-63 Prout.
* The first analysis published by Berzelius differs considerably from this, being carbon, 44-2; oxygen, 4001; hydrogen, 6-78; Berthellot and Saussare obtained results corresponding with those of Guy-Lussac.
CRYSTALLIZATION OF THE JUICE. 237 In comparing these numbers, it will be seen that cane sugar, which can be considered as the prototype, may be represented chemically by an atom of carbon and an atom of water ; and th...at the proportion of water increases as the sugar becomes less capable of compact crystal- lization. Accordingly, the sugar of grapes, of starch, of honey, &c. , has less carbon and more water than cane sugar. The results of the different analyses are also the more discordant as the sugar is less regularly crystallizable and associated with a greater number of foreign substances, as in the sugar of manna and the sugar of milk. And the analysis which exhibits the greatest proportion of hydrogen is precisely that of the sweet matter, (glycerin, ) which is procured from the most highly hydrogenated of all these substances, namely, oil and fatty matters.
What to read after Sorgho And Imphee the Chinese And African Sugar Canes a Treatise Upon Their O?
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To quickly assess the difficulty of the text, read a short excerpt:
Sugar of milk, . .
1 45-26 48-34 6-38 Berzelius.
( 40-00 53-36 6-63 Prout.
* The first analysis published by Berzelius differs considerably from this, being carbon, 44-2; oxygen, 4001; hydrogen, 6-78; Berthellot and Saussare obtained results corresponding with those of Guy-Lussac.
CRYSTALLIZATION OF THE JUICE. 237 In comparing these numbers, it will be seen that cane sugar, which can be considered as the prototype, may be represented chemically by an atom of carbon and an atom of water ; and th...at the proportion of water increases as the sugar becomes less capable of compact crystal- lization. Accordingly, the sugar of grapes, of starch, of honey, &c. , has less carbon and more water than cane sugar. The results of the different analyses are also the more discordant as the sugar is less regularly crystallizable and associated with a greater number of foreign substances, as in the sugar of manna and the sugar of milk. And the analysis which exhibits the greatest proportion of hydrogen is precisely that of the sweet matter, (glycerin, ) which is procured from the most highly hydrogenated of all these substances, namely, oil and fatty matters.
What to read after Sorgho And Imphee the Chinese And African Sugar Canes a Treatise Upon Their O?
You can find similar books in the "Read Also" column, or choose other free books by Hs Olcott to read onlineMoreLess
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