By Hippolyte Dussauce
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Additional info for A General Treatise on the Manufacture of Vinegar: Theoretical and Practical
When two-thirds of the mass is solidified, the pins are removed and the liquid flows out. crystals are then dried on plates of plaster at a temperature not exceeding 77°. Glucose in grains is rarely made, except for the purpose of adulterating brown sugar. In syrup and in bulk it is used in the manufacture of beer, alcohol, and vinegar. CHAPTER III. ALCOHOL. BATION-PROPERTIES. ALCOHOLIC FERMENTATION. , had ascertained that vegetable matters deprived of life experienced spontaneous alterations which changed their nature, and that the new products were different according to the nature of the vegetable itself; they gave to those alterations the name of fermentation, and published more or less erroneous hypotheses as to their formation.
0 and, in addition, small quantities of sulphur, phosphorus, and some mineral bases, such as potassa and lime; the same yeast after fermentation was composed of:Carbon. 0 Thus, the carbon remaine4 nearly the same, while the hydrogen sensibly increased, and the nitrogen decreased by one-half. ALCOHOL. 65 On bringing an aqueous solution of iodine into contact with globules of ferment, the outer envelope is not colored, while the liquid inside becomes of a brown color, which may be proved by crushing the globules between plates of glass, when the envelopes exhibit the characteristics of cellulose.
It dissolves in 80 times its weight of boiling absolute alcohol, but the greater portion is deposited during· the cooling; it is nearly insoluble in cold alcohol. 5 will dissolve one of sugar. Cane sugar melted in water turns the plane of polarization of polarized light towards the right. Heated to 320°, cane sugar fuses and forms a viscous mass flowing with difficulty, which solidifies into a transparent mass, having a vitreous fracture. Melted sugar kept for some time at 3560 loses the property of crystallizing when again dissolved in water.
A General Treatise on the Manufacture of Vinegar: Theoretical and Practical by Hippolyte Dussauce