LIST
FEGURÐ OG VELLÍÐAN
HANDVERK
MENNING OG SAGA
SKEMMTUN
UMHVERFI
MATUR OG DRYKKUR
ÖFUGVERKFRÆÐI
VÍSINDI
ÍÞRÓTTIR
TÆKNI
KLÆÐANLEG TÆKNI
Milk Sugar: Whey Boiled to a Fifteenth, Crystallised and Decolourised (US Dispensatory 1907)
Milk is about 5 % milk sugar. The Swiss way of getting it out: curdle the milk with a little dilute sulphuric acid, boil the whey down to a fifteenth of its bulk, and leave it a day or two. The sugar crystallises as a yellow 'sugar-sand', then animal charcoal and recrystallising make it white.
Source: The Dispensatory of the United States of America (1907), Saccharum Lactis. Not given: how much acid, and how the sugar-sand is separated and decolourised; those are stated as not given. The vessels, cloth and filter are ours. Picture drawn by Youblob.
Miðlungs
3 days
Leiðbeiningar
1
1
Curdle the milk with dilute sulphuric acid
Curdle the milk with dilute sulphuric acid
Add a little diluted sulphuric acid to milk to coagulate it, and strain off the whey. Not given: how much acid. Ours: cheesecloth, gloves.
Efni fyrir þetta skref:
Undanrenna1 as required
Brennisteinssýra1 as requiredNauðsynleg verkfæri:
Glerílát
Ostaklútur
Nítrílhanskar2
2
Boil the whey down to a fifteenth
Boil the whey down to a fifteenth
Boil the whey down to about one fifteenth of its bulk: a brown, viscid, sweetly salty mass.
Nauðsynleg verkfæri:
Uppgufunarskál
Hitaplata3
3
Let the sugar-sand crystallise
Let the sugar-sand crystallise
Put it into tubs. In 24 to 48 hours the sugar crystallises as a bright yellow granular mass, the 'sugar-sand'.
Nauðsynleg verkfæri:
Glerílát4
4
Decolourise and recrystallise
Decolourise and recrystallise
Dissolve the sugar-sand in water, decolourise it with animal charcoal, filter, and crystallise it again, repeating until white. Not given: the amounts.
Nauðsynleg verkfæri:
Vatn
Beinsvart
SíupappírUppgufunarskálHitaplataEfni
2- 1 as requiredStaðgengill
- 1 as requiredStaðgengill
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