crystallizable

The violet, and especially these latter ultra-violet rays, redden the life stream by increasing the haemoglobin — that crystallizable body which forms so large a portion of the coloured corpuscles of the blood.

The Art of Living in Australia 2004

Molasses Molasses, which is called treacle in the United Kingdom, is generally defined as the syrup left over in cane sugar processing after the readily crystallizable sucrose has been removed from the boiled juice.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Molasses Molasses, which is called treacle in the United Kingdom, is generally defined as the syrup left over in cane sugar processing after the readily crystallizable sucrose has been removed from the boiled juice.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

I am not aware of any successful attempt to induce anaphylaxis by one crystallizable salt or by any alkaloid.

Charles Richet - Nobel Lecture 1967

After the juice has been purified and all the crystallizable sugar has been separated from it by boiling, there is left a mass of molasses, containing so much of the salts of potassium and sodium that no further crystallization of the yet remaining sugar is possible.

Scientific American Supplement, No. 417, December 29, 1883 Various

These facts point to the conclusion that crystallizable paraffine exists ready formed in both petroleum and in ozokerite, but in both cases other colloidal substances prevent its crystallization.

Scientific American Supplement, No. 711, August 17, 1889 Various

The first experiments in crystallization with petroleum ether gave poor results; it is difficult to produce the acid pure in large quantities by this process, as a small quantity of the above substance obstinately clings to it, and it readily assumes a non-crystallizable form.

Scientific American Supplement, No. 447, July 26, 1884 Various

The law is this: that whereas every crystallizable substance has its own primitive crystalline form, that of ice is a rhomboid with angles of 60° and 120°, and consequently all the secondary forms which this substance assumes are controlled by these angles, and derive from them their hexagonal character.

Harper's Young People, February 10, 1880 An Illustrated Weekly Various

Old hops furnish far less crystallizable acid than new hops; from some samples I have been able to obtain only a few crystals; the remainder had been transformed into the resinous modification.

Scientific American Supplement, No. 447, July 26, 1884 Various

Several experiments convinced me that there really existed in hops a crystallizable substance, insoluble in water, the alcoholic and alkaline solution of which had a bitter flavor, in short, which possessed all the properties of Lermer's hop bitter acid.

Scientific American Supplement, No. 447, July 26, 1884 Various