The Columbian Cyclopedia, Band 12Garretson, Cox, 1897 |
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... Its taste resembles that of the common mush- room , but is rather more acid . ' When grilled , it is scarcely to be distinguished from broiled meat . ' It fur- nishes itself with abundance of sauce . FIT , n . ƒit [ It . fiata ;. FISTULINA ...
... Its taste resembles that of the common mush- room , but is rather more acid . ' When grilled , it is scarcely to be distinguished from broiled meat . ' It fur- nishes itself with abundance of sauce . FIT , n . ƒit [ It . fiata ;. FISTULINA ...
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... acid gas or carbon dioxide ( see CARBONIC ACID ) , so named by Dr. Black , the first to observe that the solid substance , carbonate of magnesia ( MgCO3 ) , could , when heated , evolye carbonic acid gas ( CO2 ) , proving that the ...
... acid gas or carbon dioxide ( see CARBONIC ACID ) , so named by Dr. Black , the first to observe that the solid substance , carbonate of magnesia ( MgCO3 ) , could , when heated , evolye carbonic acid gas ( CO2 ) , proving that the ...
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... acid gas , produces heat , bustion ; b , area of partial combus- but so little light as to be barely traceable . tion ; c , area of That carbon exists in a solid state in the complete combus- white part of an F. , is readily shown by ...
... acid gas , produces heat , bustion ; b , area of partial combus- but so little light as to be barely traceable . tion ; c , area of That carbon exists in a solid state in the complete combus- white part of an F. , is readily shown by ...
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... acid reaction ( from free lactic acid , and from acid phos- phates of the alkalies ) , we find also small quantities of Sarcine or Hypoxanthine ( q.v. ) , and of formic , butyric , and acetic acids - which may , however , be mere ...
... acid reaction ( from free lactic acid , and from acid phos- phates of the alkalies ) , we find also small quantities of Sarcine or Hypoxanthine ( q.v. ) , and of formic , butyric , and acetic acids - which may , however , be mere ...
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... acid gas , which makes the bread light , is secured by the action of an acid upon bicarbonate of soda or a similar alkali . The materials , forming a neutral compound , are intimately mixed with each other and with the flour . By merely ...
... acid gas , which makes the bread light , is secured by the action of an acid upon bicarbonate of soda or a similar alkali . The materials , forming a neutral compound , are intimately mixed with each other and with the flour . By merely ...
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