The Chemistry of Common Life

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