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More "Phosphate" Quotes from Famous Books
 ... their engagement at the Hotel Orilla del Mar. Eight foreigners and four native Astors pounded his back and shouted insincere congratulations at him. Pedrito, the Castilian-mannered barkeep, was goaded to extra duty until his agility would have turned a Boston cherry-phosphate clerk a pale ...
— Whirligigs • O. Henry
... by a sort of fatality, as one might be tempted to believe. Look at the bones, for instance. They are composed of gelatine (which cooks serve up under the name of meat-jelly, but which would be more properly called bone-jelly), and of phosphate of lime, a kind of stone of which we have spoken before, if I remember rightly, and from which they get all their solidity. Originally, the substance of the bone is entirely gelatinous, and the phosphate of lime deposits itself therein by degrees, as time goes on, and ...
— The History of a Mouthful of Bread - And its effect on the organization of men and animals • Jean Mace
... per cent glycerides. This is siphoned off and provides the butter fat named in the diets, (b) An aqueous opalescent layer consisting of water and some of the water-soluble constituents of the milk. This is rejected. (c) A white solid mass consisting of cells, bacteria, calcium phosphate and casein particles. This ...
— The Vitamine Manual • Walter H. Eddy
... proportions tried, and about as good as any that could be hoped for. Any of the ordinary alkaline toning baths may be used, but they all give results inferior to those got by the sulphocyanide bath. The best of the ordinary baths is, however, the phosphate of soda. ...
— Scientific American Supplement, No. 586, March 26, 1887 • Various
... crystals were separated and frozen, it would occupy a volume equal to that of the original crystals. Perfectly dry substances may contain much water, and this combined water is retained by different materials with very unequal vigour. Sodium sulphate and sodium phosphate crystals lose water even when exposed under ordinary conditions to dry air. Soda crystals when heated melt, and at a moderate temperature give off their water with ebullition. The temperature at which all the water is given up varies with each particular ...
— A Textbook of Assaying: For the Use of Those Connected with Mines. • Cornelius Beringer and John Jacob Beringer
... the Checkers Club, to whom I looked up with an almost worshipping reverence, had slapped me on the back and told me that I was a corker. I felt that nothing could be excessive payment for such an honor. That night I gave a party at which orange phosphate flowed like water. ...
— A Wodehouse Miscellany - Articles & Stories • P. G. Wodehouse
... hypodermically, by the mouth, and by the rectum was inaugurated some years ago (1901 and 1902). and is known as the "Trunecek serum." This first consisted of sodium sulphate, sodium chlorid, sodium phosphate, sodium bicarbonate and potassium sulphate in water in such amounts as to stimulate the blood plasma. Later small amounts of calcium and magnesium phosphate were added to the solution to be injected. These injections seemed to lower ...
— DISTURBANCES OF THE HEART • OLIVER T. OSBORNE, A.M., M.D.
... I say just one more thing to clarify my suggestion? I was assuming that potash and phosphate were present in sufficient quantity. What I wanted was leaf growth to store up energy and nutrients for the following year and to apply that on the year of heavy crop, so besides maturing the crop, it will provide that leaf growth, and not in ...
— Northern Nut Growers Association Report of the Proceedings at the 43rd Annual Meeting - Rockport, Indiana, August 25, 26 and 27, 1952 • Various
... of acid reaction varies in different baking powders. Some powders in common use contain either cream of tartar, calcium or sodium acid phosphate, or alum [Footnote 81: Alums differ in composition. They are sulphates of various metals. The alum most commonly used in alum baking powder is sodium aluminium sulphate.] as the "acid" material. Certain baking powders contain a mixture of materials with acid reaction, such as cream ...
— School and Home Cooking • Carlotta C. Greer
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