The book of the Dairy; a Manual of the Science And Practice of Dairy Work
The book of the Dairy; a Manual of the Science And Practice of Dairy Work
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In our eReader you can find the full English version of the book. Read The book of the Dairy; a Manual of the Science And Practice of Dairy Work Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The book of the Dairy; a Manual of the Science And Practice of Dairy Work
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To quickly assess the difficulty of the text, read a short excerpt:
If this be done, every time the ice-stack is opened the cold heavy air which it contains is expelled, and is replaced by warm air, which exerts a deleterious action on the keeping of ice. If, on the other hand, the ice-stack is opened from above, the cold heavy air remains in the stack, and the warmer lighter air from outside cannot penetrate down into it. Ice should be laid in during frost, and snow during a thaw. A snow- stack collected during a thaw, and well compressed, lasts under similar ...conditions even better than an ice-stack, because it contains fewer air-spaces than the ice-stack.
METHODS OF CREAM-RAISING. 117 By a unit of heat is meant the amount of heat which is necessary to raise 1 Ib. Of water one degree from the melting point of ice, that is, from to 1 C. The quantity of heat which will raise 1 Ib. Of water at any temperature one degree, or, vic& versd, the quantity which must be removed from 1 kilogram of water in order to reduce its temperature one degree, is so similar in amount to that amount of heat which we have just described as constituting a unit of heat, that it may be regarded as the same.
What to read after The book of the Dairy; a Manual of the Science And Practice of Dairy Work?
You can find similar books in the "Read Also" column, or choose other free books by Wilhelm Fleischmann to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If this be done, every time the ice-stack is opened the cold heavy air which it contains is expelled, and is replaced by warm air, which exerts a deleterious action on the keeping of ice. If, on the other hand, the ice-stack is opened from above, the cold heavy air remains in the stack, and the warmer lighter air from outside cannot penetrate down into it. Ice should be laid in during frost, and snow during a thaw. A snow- stack collected during a thaw, and well compressed, lasts under similar ...conditions even better than an ice-stack, because it contains fewer air-spaces than the ice-stack.
METHODS OF CREAM-RAISING. 117 By a unit of heat is meant the amount of heat which is necessary to raise 1 Ib. Of water one degree from the melting point of ice, that is, from to 1 C. The quantity of heat which will raise 1 Ib. Of water at any temperature one degree, or, vic& versd, the quantity which must be removed from 1 kilogram of water in order to reduce its temperature one degree, is so similar in amount to that amount of heat which we have just described as constituting a unit of heat, that it may be regarded as the same.
What to read after The book of the Dairy; a Manual of the Science And Practice of Dairy Work?
You can find similar books in the "Read Also" column, or choose other free books by Wilhelm Fleischmann to read onlineMoreLess
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