Foods

action added adulteration agreeable air inspired albumen alcohol ammonia animal arrowroot barley beef body boiled bread butter cane sugar carbonic acid casein cent cheese chemical composition climates colour condiments contains cooked cubic inches degrees of hardness delicate Derwent Water digestion distilled dried eaten effect elements extracted fermentation fibre fish flavour flesh flesh-forming flour fluid fresh fruit gelatin gluten grain per minute grains of carbon heat Hence honey India juices kind known less lessened maize masticated matter meal meat milk mixed mutton nitrogen nutriment nutritive nutritive value obtained ordinary ounces oxygen potash potato pound prepared preserved produced proportion quantity of carbon reference respiration rice roasted salt seeds skin soda solid solution starch Stilton cheese substances sugar supply temperature tion usually varies vegetable vinegar weight wheat wheaten flour whilst wine