The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago.

  • William Jago
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago. Source: Wellcome Collection.

    174/538
    Time. Gas Evolved in Cubic Inches. No. I. No. 2. No. 3- No. 4- o O'O o-o O'O. 0.0 , 43 5’4 0-4 97 2 hour 4'3| 5-4 °4 9‘3 < 87 -16-3 64 -22'3 I ,, i3-° 21 '7 6-8 31-61 11 -o 19-6 -ii-4 -24-4 14 hours 24‘° 41 3 < 18-2 > 56 oJ 10-2 -21-7 13-0 -26-0 2 „ 34-2 63-0 3l'2\ 82-0 < 9'9 .15-0 -i4-5 -24-9 2i ,, 44. i i 78-0 45-7 106-9 ^ 99 -18 0 161 -27-6 S4'0t! 96-0 ^ 6i8< 134-5 \ 10-0 -19-0 - i6'5 -22-5 3i »» 64-o < 115 o <j 78-3] 157 -oj 9-0 -I5-3 ^5-5 -I7-4 4 >. 73'oj 130-3 <| 94-8 <j 174-4^ 9-4 ■13-8 17-2 ' 11 9 4i „ 82-4. 91 144-1 ■ -10-4 II2-0< i6-i 186-3 1- 5'3 5 .. 9'-5^ 154-5 128-1< 191-6 - 7-5 L 9-s 14-6 - i-9 99'° 163-0 I42-7 \ 193-5 9-1 - 7'2 -I4-5 - 0-0 6 „ io8'i 170-2 157-2 193-5- - 8-4 - 4-8 - 12-1 6 h „ 116-5 J i75-o< 169-3 <{ - 8-5 r 2-7 - 10*2 7 124‘0 1777 I79-5 ^ 7-i [• I-3 - IO'O >» 131-1 1790 I89-5 1 6-8 - 0-3 - 7-5 8 „ 137-9 I79-3 197 -0 l 57 - 0-0 - 6*6 oo X43’6 < 179-3 203-6 j- 5-5 - 4-2 9 .» I49-I 207-8 } 5-6 - 2-0 9h 154 7 i 5° 209-8 [■ o-8 IO ,, 1597 210-6 1 27 j- 0-9 io£ „ 162-4 211-5 In these experiments an anomaly will be noticed in the systems of weights employed. In deference to the fact that many of the readers of this book will be much more familiar with the English than the metric weights and measures, the writer has, where practicable, used the former system ; although were he to follow his own predilections, all quantities would throughout have been expressed in grams and cubic centimetres.
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