The Carbohydrates And Alcohol
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In our eReader you can find the full English version of the book. Read The Carbohydrates And Alcohol 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 Carbohydrates And Alcohol
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If the ratio of sugar to water in a saturated solution he.
n8 CARBOHYDRATES denoted by S, and the ratio for the syrup in the pan at the same temperature be S 1, then S J /S represents the degree of super-saturation if S 1 is greater thanS. For graining thick juice the concentration is carried out until this ratio is 1*2 to i '3, and after the grain is formed, the super-saturation is reduced to 1*05. With lower-class products the ratio requires to be somewhat higher, and in any case, if recoids ...are kept of the course of a well-boiled pan, the operation can be safely repeated with the aid of the indicators, preserving the same ratios at the different stages of boiling, and thus avoiding errors of personal judgment. The apparatus, however, only affords reliable indications provided the contents of the pan actually boil.
TREATMENT OF THE MASSECUITE When the massecuite is discharged from the pan it is at a temperature of about 80 C. , and the syrup is somewhat strongly super-saturated, so that if the crystals were separated at once the syrup would carry off an undue amount of sugar into the lower product.
What to read after The Carbohydrates And Alcohol?
You can find similar books in the "Read Also" column, or choose other free books by Samuel Rideal to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If the ratio of sugar to water in a saturated solution he.
n8 CARBOHYDRATES denoted by S, and the ratio for the syrup in the pan at the same temperature be S 1, then S J /S represents the degree of super-saturation if S 1 is greater thanS. For graining thick juice the concentration is carried out until this ratio is 1*2 to i '3, and after the grain is formed, the super-saturation is reduced to 1*05. With lower-class products the ratio requires to be somewhat higher, and in any case, if recoids ...are kept of the course of a well-boiled pan, the operation can be safely repeated with the aid of the indicators, preserving the same ratios at the different stages of boiling, and thus avoiding errors of personal judgment. The apparatus, however, only affords reliable indications provided the contents of the pan actually boil.
TREATMENT OF THE MASSECUITE When the massecuite is discharged from the pan it is at a temperature of about 80 C. , and the syrup is somewhat strongly super-saturated, so that if the crystals were separated at once the syrup would carry off an undue amount of sugar into the lower product.
What to read after The Carbohydrates And Alcohol?
You can find similar books in the "Read Also" column, or choose other free books by Samuel Rideal to read onlineMoreLess
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