The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 5
... solution used in this test is usually tenth normal solution of sodium hydroxide ( NaOH ) . The indicator is a substance that is colorless in an acid solution but red in an alkaline solution . The purpose of the in- dicator is to show ...
... solution used in this test is usually tenth normal solution of sodium hydroxide ( NaOH ) . The indicator is a substance that is colorless in an acid solution but red in an alkaline solution . The purpose of the in- dicator is to show ...
Página 6
... solution . Add the solution to the sample a little at a time and stir thoroughly . Continue add- ing the neutralizer until a permanent , but very light , pink color appears . The number of cubic centimeters required to neutralize the ...
... solution . Add the solution to the sample a little at a time and stir thoroughly . Continue add- ing the neutralizer until a permanent , but very light , pink color appears . The number of cubic centimeters required to neutralize the ...
Página 7
Julius Herman Frandsen, E. A. Markham. prepare the solution , place five tablets in 97 c.c. of distilled water and allow them to dissolve . This solution will be red because it is alkaline . The strength of this solution is such that ...
Julius Herman Frandsen, E. A. Markham. prepare the solution , place five tablets in 97 c.c. of distilled water and allow them to dissolve . This solution will be red because it is alkaline . The strength of this solution is such that ...
Página 8
... solution is first prepared by dissolving eight Farrington tablets in eight ounces of dis- tilled water . This gives a solution of such strength that a given volume of it will neutralize o.1 of 1 per cent . of acid in an equal volume of ...
... solution is first prepared by dissolving eight Farrington tablets in eight ounces of dis- tilled water . This gives a solution of such strength that a given volume of it will neutralize o.1 of 1 per cent . of acid in an equal volume of ...
Página 9
... SOLUTION 11 ( 1 Fig . 3. Apparatus used for rapid estimation of the acidity of milk and cream . per cent .; but if it disappears , it indicates that the acidity . is over 0.2 per cent . and more alkali solution must be added . The acid ...
... SOLUTION 11 ( 1 Fig . 3. Apparatus used for rapid estimation of the acidity of milk and cream . per cent .; but if it disappears , it indicates that the acidity . is over 0.2 per cent . and more alkali solution must be added . The acid ...
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The Manufacture Of Ice Creams And Ices Julius Herman Frandsen,E. a. Markham Sin vista previa disponible - 2019 |
Términos y frases comunes
3.5 per cent agitation air hardening almonds ammonia amount bacteria batch brick brine butter fat cheese clean color condensed milk cooked cooling cream Lbs cream Test creamery creams and ices cubic centimeter dairy egg albumen eggs emulser extract five gallons flavoring material formula freezer freezing fruit juices gelatin if desired grading hardening rooms heat Hokey Pokey ice and salt ice cream factory ice cream maker ice cream mixture inches lactic acid lemon juice machine manufacture of ice melted method milk and cream milk or cream milk powder milk solids milk to 100 molded ice cream Neapolitan ice cream nuts obtained orange packing pasteurization pineapple pipe pounds of cream pressure quart refrigeration revolutions per minute sample score sherbets skim milk solution stabilizer steam storage substances sugar syrup tank Test of cream ture valve vanilla viscogen viscosity yolks
Pasajes populares
Página 70 - A flavoring extract* is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation.
Página 296 - Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and towels, and shall be maintained in a sanitary condition.