Food Preparation; A Laboratory Guide and Note-Book for High School Classes in Domestic Science

Food Preparation; A Laboratory Guide and Note-Book for High School Classes in Domestic Science

List price: US$12.28

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks


This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1922 edition. Excerpt: ...FUEL VALUE OF FATS. References: Human Foods, by Harry Snyder. Chapter VII--"Composition, Digestibility, Adulteration of Butter." Farmers' Bulletin 131--Household Tests for Detection of Oleomargartne and Renovated Butter. Farmers' Bulletin 469--Fats and Their Economic Use in the Home. Composition Chemical: Carbon plus hydrogen plus oxygen. Percentage composition and fuel value of common household fats: Experiment 47. Composition and burning.. Utensils and supplies: Sauce dish Flame 1 t olive oil or cotton oil Teaspoon Strip of cotton cloth 1 oz. tallow Procedure: I. Place 1 t of olive or cotton oil in a sauce dish. Touch it with a match and see if it will burn. II. Lay a string of cotton cloth in a dish of oil or lard, with the end protruding beyond the fat % to 1 in. Light the cloth. Watch the fat creep up the cloth fibers and finally burn. Observe the colors in the flame. (The blue portion is the burning hydrogen. The red is glowing carbon.) III. Take one cup of lard, cottolene, olive oil, or rendered suet; place it in a small kettle over a low flame. Let it heat slowly. Note: (a) The appearance. (b) The effect upon a piece of bread. (c) Watch carefully for the first faint blue smoke. (d) Take temperatures. Temperature DC I F Appearance of Fat Appearance of Bread 100 212 125 257 150 302 175 347 200 392 ' 225 437 250 482 275 527 300 572 At what temperature did you observe a faint blue smoke passing ofi from the heated fat? What caused this blue color? Would the composition of the fat be the same after this had continued any length of time? Conclusion: Fats begin burning at a temperature about----degrees C. or-degrees F. When they are permitted to continue burning, their chemical composition is changed, and more

Product details

  • Paperback | 50 pages
  • 189 x 246 x 3mm | 109g
  • United States
  • English
  • black & white illustrations
  • 1236818075
  • 9781236818072