The Chemistry of Common Life
The Chemistry of Common Life
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In our eReader you can find the full English version of the book. Read The Chemistry of Common Life 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 Chemistry of Common Life
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To quickly assess the difficulty of the text, read a short excerpt:
THE BEEF WE COOK.
The fibrin and water of beef. — Composition of beef compared with that of wheaten bread and wheaten flour. — Striking differences. — Dried flesh compared with dried oat-cake. — More fat in domesticated animals and such as are fed for the butcher. — Composition offish. — Eichness of the salmon and the eel. — Less fat in fowls. — Eating butter with fish. — Composition of the egg.— Albimien or white ; its properties and rela- tions to gluten and fibrin.— Oil in the yolk, and in t...he dried egg. — Composition of milk. — ^Milk allied both to animal and vegetable forms of food. — Milk a model food. — Importance of a mixed food, containing much liquid. — Adjustment of the several ingredients of food in cooking.
— Qualities of different kinds of cheese. — Composition of new and skimmed-milk cheeses. — Comparison with milk. — Cheese as a digester.
— Solvent power of decayed cheese. — Customary practices in cooking.
— Comparative value of different kinds of animal food.
What to read after The Chemistry of Common Life?
You can find similar books in the "Read Also" column, or choose other free books by James Finlay Weir Johnston to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
THE BEEF WE COOK.
The fibrin and water of beef. — Composition of beef compared with that of wheaten bread and wheaten flour. — Striking differences. — Dried flesh compared with dried oat-cake. — More fat in domesticated animals and such as are fed for the butcher. — Composition offish. — Eichness of the salmon and the eel. — Less fat in fowls. — Eating butter with fish. — Composition of the egg.— Albimien or white ; its properties and rela- tions to gluten and fibrin.— Oil in the yolk, and in t...he dried egg. — Composition of milk. — ^Milk allied both to animal and vegetable forms of food. — Milk a model food. — Importance of a mixed food, containing much liquid. — Adjustment of the several ingredients of food in cooking.
— Qualities of different kinds of cheese. — Composition of new and skimmed-milk cheeses. — Comparison with milk. — Cheese as a digester.
— Solvent power of decayed cheese. — Customary practices in cooking.
— Comparative value of different kinds of animal food.
What to read after The Chemistry of Common Life?
You can find similar books in the "Read Also" column, or choose other free books by James Finlay Weir Johnston to read onlineMoreLess
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