The Health Exhibition Literature. Volume 6 book
The Health Exhibition Literature. Volume 6 book
The Health Exhibition Literature. Volume 6.cBooks Group
---------------------------------------------------------------
Author: Books Group
Number of Pages: 72 pages
Published Date: 19 May 2012
Publisher: Not Avail
Publication Country: Miami Fl, United States
Language: English
ISBN: 9781236206138
File size: 25 Mb
File Name: The.Health.Exhibition.Literature..Volume.6.pdf
Download Link: The Health Exhibition Literature. Volume 6
---------------------------------------------------------------
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1884 Excerpt: ... gelatine; it is the same as the calipash and calipee of the Alderman but impure. The carpenter knows that if he subjects his glue to a dry heat above 212 he spoils it, he carbonises it, and therefore he always cooks it in a water bath; his glue pot is a vessel placed in water. That is a safe way to keep down the temperature below the boiling point; to heat it with water at such a temperature that it shall combine with water instead of losing water. There is another change that is better understood, and which you find explained in most books. Take our typical leg of mutton which has to be cooked. The change I refer to, and a very important change it is, is that which is due to the solidification of one of the juices of the meat. In between the fibres, as you are aware, there is a quantity of liquid, and that liquid is rather viscous. The liquid is composed partly of albumen and partly of certain soluble salts, kreatine and kreatinine, salts of potash, phosphates, and so on. Albumen, which is typically seen in the white of egg, is a highly nutritious material, and one upon the cookery of which the difference between cooked meat and spoiled meat mainly depends; and in order to understand the art of cookery, this part of the science should be very clearly made out; the properties of albumen should be studied and carefully understood. Now, the change which heat effects in albumen is that of coagulation. It is a viscous liquid, and its function in the animal economy appears to be partly that of a lubricant. In the joints it is poured out as synovia, "joint-oil," as some people call it; it also exists between the fibres of the muscle, and you all know by just rubbing in your fingers a little white of egg what a beautiful lubricant it is. However, our bu...
Read online The Health Exhibition Literature. Volume 6 Buy The Health Exhibition Literature. Volume 6 Download and read The Health Exhibition Literature. Volume 6 for pc, mac, kindle, readers Download to iPad/iPhone/iOS, B&N nook The Health Exhibition Literature. Volume 6 ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent
The Health Exhibition Literature. Volume 6.cBooks Group
Author: Books Group
Number of Pages: 72 pages
Published Date: 19 May 2012
Publisher: Not Avail
Publication Country: Miami Fl, United States
Language: English
ISBN: 9781236206138
File size: 25 Mb
File Name: The.Health.Exhibition.Literature..Volume.6.pdf
Download Link: The Health Exhibition Literature. Volume 6
---------------------------------------------------------------
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1884 Excerpt: ... gelatine; it is the same as the calipash and calipee of the Alderman but impure. The carpenter knows that if he subjects his glue to a dry heat above 212 he spoils it, he carbonises it, and therefore he always cooks it in a water bath; his glue pot is a vessel placed in water. That is a safe way to keep down the temperature below the boiling point; to heat it with water at such a temperature that it shall combine with water instead of losing water. There is another change that is better understood, and which you find explained in most books. Take our typical leg of mutton which has to be cooked. The change I refer to, and a very important change it is, is that which is due to the solidification of one of the juices of the meat. In between the fibres, as you are aware, there is a quantity of liquid, and that liquid is rather viscous. The liquid is composed partly of albumen and partly of certain soluble salts, kreatine and kreatinine, salts of potash, phosphates, and so on. Albumen, which is typically seen in the white of egg, is a highly nutritious material, and one upon the cookery of which the difference between cooked meat and spoiled meat mainly depends; and in order to understand the art of cookery, this part of the science should be very clearly made out; the properties of albumen should be studied and carefully understood. Now, the change which heat effects in albumen is that of coagulation. It is a viscous liquid, and its function in the animal economy appears to be partly that of a lubricant. In the joints it is poured out as synovia, "joint-oil," as some people call it; it also exists between the fibres of the muscle, and you all know by just rubbing in your fingers a little white of egg what a beautiful lubricant it is. However, our bu...
Read online The Health Exhibition Literature. Volume 6 Buy The Health Exhibition Literature. Volume 6 Download and read The Health Exhibition Literature. Volume 6 for pc, mac, kindle, readers Download to iPad/iPhone/iOS, B&N nook The Health Exhibition Literature. Volume 6 ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent