Böcker av Friedrich Christian Accum

This comprehensive guide to crystallography provides readers with a deep understanding of the structures and properties of crystals. With clear explanations and helpful illustrations, Accum's book is an indispensable resource for scientists and enthusiasts alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Friedrich Christian Accum introduces readers to a system of theoretical and practical chemistry. This essential guide is a perfect introduction for beginners who are trying to understand the basics of chemistry and to experts who want to brush up their skills.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Ce manuel complet explique les techniques de brassage de la bière depuis l'antiquité à nos jours. Des recettes de bières traditionnelles aux plus modernes, en passant par le matériel nécessaire pour la fabrication de la bière, vous trouverez ici toutes les informations nécessaires pour devenir un brasseur expert. Les auteurs sont des connaisseurs de la bière et partagent dans cet ouvrage leur passion et leur expertise.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Ce manuel de chimie propose des expériences divertissantes à réaliser chez soi, pour apprendre les principes de la chimie tout en s'amusant. Friedrich Christian Accum met en avant une approche ludique et accessible de la science.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This dictionary provides a comprehensive guide to the apparatus and instruments used in philosophical and experimental chemistry. With seventeen copper plates illustrating the equipment and its use, this book is an essential reference for students and professionals in the field.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

First published in 1821, Culinary Chemistry is an innovative guide to the science of cookery. Using principles of chemistry and physics, Accum explains how to select and prepare ingredients in ways that maximize their flavor, texture, and nutritional value. This book is a must-read for anyone interested in the history of cooking and the science of food.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be remembered that it is by the application of the principles of philosophy to the ordinary affairs of life, that science diffuses her benefits, and perfects her claim to the gratitude of mankind. The art of preparing good and wholesome food is, undoubtedly, a branch of chemistry; the kitchen is a chemical laboratory; all the processes employed for rendering alimentary substances fit for human sustenance, are chemical processes; and much waste of the materials, as well as labour to the parties, might often be spared, were those who practise this art, made acquainted with some simple chemical truths which invariably would lead to certain results. I have, in the first place, premised, as introductory to what follows, some general observations on the various kinds of alimentary substances commonly used for food; in which I have noticed their chemical constitution, and comparative nutritive qualities. After these preliminary statements, I have proceeded to explain the summary processes of the culinary art, as practised in the English kitchen, to render obvious the chemical effects produced by the operations of roasting, boiling, stewing, broiling, frying, and other means employed for dressing food. I have given concise, but accurate directions for preparing good and wholesome pickles, and other condiments employed in domestic economy. I have pointed out the rules to be attended to in the art of conserving recent fruits, and other vegetable substances, in the state of what are called preserves, marmalades, fruit jams, and jellies, to enable the reader to prepare those kinds of comfitures with economy and success. I have given concise directions for preserving butcher's meat, fish, and fowl, after being cooked, to render them fit for sea store, or domestic use, at a future time. I have stated the most approved processes for curing bacon, hams, smoked beef, and salted fish; to which I have added instructions for the choice of butcher's meat, and the best methods of constructing pantries, larders, and meat safes. I have pointed out the loss of weight which different kinds of meat suffers in the usual operations of cooking. I have described the most approved methods for preserving recently gathered fruits in their natural state, as nearly as possible, with directions for constructing fruit rooms, and the circumstances to be attended to in storing esculent roots and other vegetables. I have animadverted on certain material errors, sometimes committed through ignorance or negligence, in the preparation of food, and various delicacies of the table; and I have also given hints that will be found useful, with regard to the practice of making tea and coffee. And lastly, I have made some remarks on the construction of kitchen fire-places, to which I have added designs, exhibiting the most approved cooking apparatus, calculated for the use of private families or public establishments. In resuming the whole, I have endeavoured (and I hope with some degree of success,) to communicate to those to whom the superintendance of a family is entrusted, such useful culinary information as may lead to beneficial consequences.