"Liquefied" Quotes from Famous Books
 ... attributed the production of dark bread exclusively to the latter ferment, but it was easy to observe that during the baking, decompositions resulted at over 158 Fah., while the cerealine was still coagulated, and that bread containing bran, submitted to 212 of heat, became liquefied in water at 104. It was now easy to determine that dark flours, from which the cerealine had been removed by repeated washings, still produced dark bread. It was at this time, in remembering my experiences with organic bodies, I determined the properties ...
— Scientific American Supplement No. 275 • Various |
