Bulletin, 125-137호1907 |
도서 본문에서
26개의 결과 중 1 - 5개
50 페이지
... extract them from their combinations ; they are " unavailable . " In many of these materials the forms may be changed by proper treatment , in which case they become val- uable not because the element itself is changed , but because it ...
... extract them from their combinations ; they are " unavailable . " In many of these materials the forms may be changed by proper treatment , in which case they become val- uable not because the element itself is changed , but because it ...
90 페이지
... extract the oil without making all the separations formerly needed . Hence it has come about that the cottonseed meal now offered in the market is as a rule of lower protein content than was the case ten years ago . The shippers of ...
... extract the oil without making all the separations formerly needed . Hence it has come about that the cottonseed meal now offered in the market is as a rule of lower protein content than was the case ten years ago . The shippers of ...
92 페이지
... extract , 37.67 ; fat , 5.03 . A sample taken in the open market the present year was found to carry 28.81 per cent protein and 11.63 per cent fat . So far as the composition is concerned , the goods seem to be of good feeding value ...
... extract , 37.67 ; fat , 5.03 . A sample taken in the open market the present year was found to carry 28.81 per cent protein and 11.63 per cent fat . So far as the composition is concerned , the goods seem to be of good feeding value ...
135 페이지
... extract . Nearly all our foods contain a variable amount of fats and oils . These are readily soluble in ether which is usually employed in the chemical laboratories to remove these bodies . Since the ether also dissolves other bodies ...
... extract . Nearly all our foods contain a variable amount of fats and oils . These are readily soluble in ether which is usually employed in the chemical laboratories to remove these bodies . Since the ether also dissolves other bodies ...
136 페이지
... extract . N - free Ash . combustion . * Heat of Per cent . cent . 10.85 11.00 Per Per Per cent Per cent . cent . Per Cal . cent . per lb. 2.25 3.85 69.55 2.50 1735 10.75 10.00 4.25 1.75 71.75 1.50 1799 10.00 12.00 4.50 12.00 58.00 3.50 ...
... extract . N - free Ash . combustion . * Heat of Per cent . cent . 10.85 11.00 Per Per Per cent Per cent . cent . Per Cal . cent . per lb. 2.25 3.85 69.55 2.50 1735 10.75 10.00 4.25 1.75 71.75 1.50 1799 10.00 12.00 4.50 12.00 58.00 3.50 ...
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자주 나오는 단어 및 구문
Agriculture alfalfa Alsike analyses apple April Aroostook Baking Powder Bangor birds Bone and Potash Boston Bowker's Bradley's Brand breeding Bulletin caterpillars Clark's Cove cocoon Complete Manure contains not less cottonseed meal crop dooryard plantain eggs Experiment Station feeding stuffs feet flavoring extract prepared foreign seeds Fort Fairfield Frank Coe's fruit ginger Grain Grand Union Tea grass green foxtail Guano Guaranteed H. J. Heinz Co Haskell Houlton inches insect Insoluble lady's thumb Larvæ Lewiston Lister's Maine Manufacturer Mass milk moth mustard nitrogen Number of foreign oats orchard Orono Packer's Union pepper peppergrass phosphoric acid pigweed plant plantain Portland Potato Fertilizer Potato Manure pound protein pullets R. B. Dunning Red clover Red top samples season seedlings sheep sorrel Soluble Special Potato species spraying starch Station number Stickney & Poor sugar Superphosphate Swift's Lowell Timothy trees varieties Vegetable vervain vinegar weed wheat bran winter yellow daisy
인기 인용구
235 페이지 - Renovated butter, process butter is the product made by melting butter and reworking, without the addition or use of chemicals or any substances except milk, cream, or salt, and contains not more than sixteen (16) per cent of water and at least eighty-two and five-tenths (82.5) per cent of milk fat.
249 페이지 - Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley...
249 페이지 - ... 2. Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...
235 페이지 - ... coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning, and contains, in the water-free substance, not less than fifty (50) per cent of milk fat.
241 페이지 - Bay leaf is the dried leaf of Laurus nobilis L. 5. Capers are the flower buds of Capparis spinosa L.
231 페이지 - No action can be maintained on account of any sale or other contract made in violation of, or with intent to violate, this Act by or through any person who was knowingly a party to such wrongful sale or other contract.
52 페이지 - insoluble phosphoric acid" of a high cost commercial fertilizer has little or no value to the purchaser because at the usual rate of application the quantity is too small to...
243 페이지 - 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.
238 페이지 - Jelly is the sound, semisolid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation.
246 페이지 - L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C.) not less than one and forty-six hundred and...