 | William Southall (F.L.S.) - 1874 - 126 páginas
...slightly saline taste, without any indication of putrescence. Very little soluble in water or spirit. Two grains of it with an ounce of distilled water...have been added form a mixture in which 100 grains of hard boiled white of egg in thin shavings will dissolve on their being digested together for about... | |
 | Robert Edmund Scoresby- Jackson - 1875 - 756 páginas
...without any indication of putrescence. Very little soluble in water or spirit. Two grains of it vitJi an ounce of distilled water, to which five minims of hydrochloric acid hare been added, form a mixture in which 100 grains of hard-boiled white of egg, in thin shai-ings,... | |
 | Peter Squire, Sir Peter Wyatt Squire - 1877 - 504 páginas
...slightly saline taste, without any indication of putrescence. Very little soluble in water or spirit. Two grains of it with an ounce of distilled water,...hydrochloric acid have been added, form a mixture iu which 100 grains of hard-boiled white of egg, in thin shavings, will dissolve on their being digested... | |
 | John Muter - 1878 - 666 páginas
...of putrescence. Very little soluble in water or spirit. Two grains with I ounce of water, to which 5 minims of hydrochloric acid have been added, form a mixture in which 100 grains of hard boiled white of egg in thin shavings will dissolve on their being digested together for about... | |
 | John Attfield - 1879 - 734 páginas
...slightly saline taste, without any indication of putrescence. Very little soluble in water or spirit. Two grains of it with an ounce of distilled water,...white of egg, in thin shavings, will dissolve on their belli" digested together for about four hours at a temperature of 08°." The solvent or digestive action... | |
 | John Muter - 1879 - 632 páginas
...of putrescence. Very little soluble in water or spirit. Two grains with i ounce of water, to which 5 minims of hydrochloric acid have been added, form a mixture in which loo grains of hard boiled white of egg in thin shavings will dissolve on their being digested together... | |
 | Peter Squire - 1882 - 536 páginas
...slightly saline taste, without any indication of putrescence. Very little soluble in water or spirit. Two grains of it, with an ounce of distilled water, to which fivo minims of hydrochloric acid have been added, form a mixture in which 100 grains of hard-boiled... | |
 | John Attfield - 1883 - 816 páginas
...slightly saline taste, without any indication of putrescence. Very little soluble in water or spirit. Two grains of it with an ounce of distilled water,...been added, form a mixture in which 100 grains of hard-toiled white of egg, in thin shavings (or, better, in pulp formed by passing it through copper... | |
 | John Attfield - 1883 - 768 páginas
...slightly saline taste, without any indication of putrescence. Very little soluble in water or spirit. Two grains of it with an ounce of distilled water, to which five minims of hydrochloric aeid have been added, form a mixture in which UK) grains of hard-boiled white of egg, in thin shavings... | |
 | William Martindale - 1884 - 344 páginas
...with water, it makes a glairy mixture. Test. — 2 grains, with an ounce of distilled water to *aich 5 minims of hydrochloric acid have been added, form...hard-boiled white of egg, in thin shavings, will dissolve on thcir bcing digested together for about 4 hours at a temperature of 98° F. That prepared from the... | |
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Two grains of it with an ounce of distilled water, to which five minims of hydrochloric acid have been added, form a mixture in which at least 100 grains of hard-boiled white of egg. 
