The Chemistry of Common Life

acid gas alcohol ammonia animal asafoetida atmosphere become beer beverages bitter blood body boiling bread breathe burning carbonic acid carbonic acid gas cent chemical chemistry chewed chicory chiefly chyle coca cocoa coffee colour common composition compounds constituents consumed consumption contains coumarin cultivated decay diastase digestion dissolved distilled dried drink earth effects ether extracted fermented fibrin flavour flesh-formers flowers give gluten grain haschisch heat hemp hops hydrogen inch Indian influence infusion ingredients intoxicating juice kind known lacteals leaf leaves less lime liquid liquor lungs malt milk mineral matter mixed narcotic natural nearly nitric acid nitrogen nutritious odour opium oxygen Paraguay peculiar plant poisonous possess prepared produced properties proportion quantity resin roasted saliva salt seeds smell smoke soil spirits starch stomach substances sugar sulphuric acid sweet taste tion tobacco vapour varieties vegetable volatile oil weight whole wine yield