Bulletin, Issues 234-235

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U.S. Government Printing Office, 1912
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Page vi - ... the leaves, breaking the leaf cells. The liberated juices and enzymes then spread over the surface of the leaves, initiating the fermentation ( oxidation ) process. The juices that dry on the leaves, contributing to the flavor of the tea, are easily dissolved in hot water. Rolling also reduces the surface of the leaf, imparting to it the familiar twist of most commercial teas. The leaves are then fermented (oxidized) to the desired degree by spreading them on tables or cement floors and allowing...
Page 28 - Briefly summarizing the results of the analyses, the oil of wild sage may be said to be composed: (1) Of total borneol camphor, 43 per cent, of which about 6.8 per cent exists as bornyl heptoate (calculating the esters of the oil as heptoic acid salts of borneol), leaving 35.8 per cent of free borneol camphor present in the oil; (2) of cineol (eucalyptol), 18 to 20 per cent; (3) of fenchone, 8 to 10 per cent; (4) of free acids, chiefly...
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