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Free Books / Cooking / A Treatise On Beverages / | ![]() |
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Filters And Strainers |
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This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
The apparatus, vessels, or media, employed for filtration, are called " filters" and are technically distinguished from "strainers" by the superior fineness of their pores.
Both strainers and filters act on the same principles as the common sieve on powders; they all, in like manner, retain or hold back the coarser matter, and permit the liquid or smaller and more attenuated particles to pass through. The term "medium" (plural V media") is applied to the substance or substances through the pores of which the liquid percolates.
 
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practical recipes, carbonated drinks, mineral waters, flavorings extracts, syrups, acids, bottling, beer, ginger-ale, essenses, water purification, filtration, purification, carbonic acid gas, carbonates, sealing, labeling bottles, corks, syphons, percolation, evaporation, distillation, essential oils, alcohol, extracts, tinctures, fruit juices, mineral acids, colorings
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