Tea, Coffee, and Cocoa PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Tea, Coffee, and Cocoa PDF full book. Access full book title Tea, Coffee, and Cocoa by James Alfred Wanklyn. Download full books in PDF and EPUB format.
Author: James Alfred Wanklyn
Publisher:
ISBN:
Category : Chocolate
Languages : en
Pages : 82
Get Book Here
Book Description
Author: James Alfred Wanklyn
Publisher:
ISBN:
Category : Chocolate
Languages : en
Pages : 82
Get Book Here
Book Description
Author: James Alfred 1834-1906 Wanklyn
Publisher: Palala Press
ISBN: 9781355404712
Category :
Languages : en
Pages : 78
Get Book Here
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: James Alfred Wanklyn
Publisher:
ISBN:
Category : Chocolate
Languages : en
Pages : 80
Get Book Here
Book Description
Author: James Alfred 1834-1906 Wanklyn
Publisher: Wentworth Press
ISBN: 9781363400164
Category : History
Languages : en
Pages : 76
Get Book Here
Book Description
Author: James Alfred Wanklyn
Publisher: Forgotten Books
ISBN: 9780331814958
Category : Science
Languages : en
Pages : 76
Get Book Here
Book Description
Excerpt from Tea, Coffee, and Cocoa: A Practical Treatise on the Analysis of Tea, Coffee, Cocoa, Chocolate, Mate (Paraguay Tea), Etc The tea-plant appears to be indigenous to China, but it also flourishes in Japan and in the Himalaya. The plant is described as a shrub growing to from four to thirty feet in height, and as usually five or six feet in height. The root of the plant is irregular and divided 5 the stem also divides into very numerous and irregular branches. The leaves are alternate. The flowers are white, and bear some resemblance to wild roses. They are usually about an inch in diameter. The plant is an evergreen, and the flowering is continued very far on into the winter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: James Alfred Wanklyn
Publisher: Palala Press
ISBN: 9781356193608
Category :
Languages : en
Pages : 76
Get Book Here
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: James Alfred Wanklyn
Publisher: Nabu Press
ISBN: 9781293927816
Category :
Languages : en
Pages : 76
Get Book Here
Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: James Alfred Wanklyn
Publisher: Hansebooks
ISBN: 9783337423438
Category :
Languages : en
Pages : 78
Get Book Here
Book Description
Tea, Coffee and Cocoa - a practical treatise on the analysis of tea, coffee, cocoa, chocolate, maté etc. is an unchanged, high-quality reprint of the original edition of 1874. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Author: James Alfred Wanklyn
Publisher: Theclassics.Us
ISBN: 9781230292380
Category :
Languages : en
Pages : 18
Get Book Here
Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1874 edition. Excerpt: ...raw or unroasted, roasted, and ground. As might be imagined, it is in this last condition that it is liable to the chief sophistications. According to Payen, 100 parts of raw coffee contain 34 parts of cellulose, 12 of water, from 10 to 13 of fat, 15'5 of dextrine, glucose, and an organic acid, 10 of legumen, 3 of indefinite organic nitrogenous substances, and 3'5 to 5. of double caffetannate of caffeine and potash. In addition to the foregoing, Payen describes some 0'8 per cent. of free caffeine, and very small quantities of essential and aromatic oils, amounting to only 0-003 per cent. of the coffee. Payen's determination of the ash of coffee was too high, and need not be quoted. Within the last few months Mr Allen has published some determinations of the ash of coffee (vide Chemical News, vol. 25, p. 140). He finds--Percentage of ash. Specimen 1, 3-86 2, 3-95 3, 4-20 Mean '4-00 and adopting my plan of investigation, he has also determined the ratio of soluble to insoluble ash, and finds that the 4 parts of ash consist of--Soluble in water, 3-24 Insoluble, 076 400 This agrees very well with the analyses of coffee-ash which have been published, and according to which rather more than half of the entire ash consists of potash in combination with carbonic and phosphoric acids; whilst the magnesia amounts to about 8 per cent., and the lime to about 4 per cent. of the entire ash. It is said that soda and silica are absent from coffee-ash, and great stress has been laid on this circumstance. The ash of chicory (which is the main adulterant of coffee), has likewise received attention from Mr Allen. It amounts to 5"06 per cent. of the chicory, and consists of--Soluble in water, 1-74 Insoluble, 3-32 5-06 from which it may be...
Author: James Alfred Wanklyn
Publisher: Palala Press
ISBN: 9781354869017
Category :
Languages : en
Pages : 76
Get Book Here
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
