A General Treatise on the Manufacture of Vinegar: by Hippolyte Dussauce

By Hippolyte Dussauce

This booklet was once initially released ahead of 1923, and represents a duplicate of a tremendous old paintings, holding an analogous layout because the unique paintings. whereas a few publishers have opted to observe OCR (optical personality attractiveness) expertise to the method, we think this results in sub-optimal effects (frequent typographical mistakes, unusual characters and complicated formatting) and doesn't correctly safeguard the old personality of the unique artifact. We think this paintings is culturally very important in its unique archival shape. whereas we try to appropriately fresh and digitally increase the unique paintings, there are sometimes cases the place imperfections reminiscent of blurred or lacking pages, terrible images or errant marks can have been brought as a result of both the standard of the unique paintings or the scanning strategy itself. regardless of those occasional imperfections, we now have introduced it again into print as a part of our ongoing worldwide booklet maintenance dedication, supplying buyers with entry to the absolute best ancient reprints. We delight in your realizing of those occasional imperfections, and basically desire you get pleasure from seeing the e-book in a layout as shut as attainable to that meant by way of the unique writer.

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A General Treatise on the Manufacture of Vinegar: Theoretical and Practical

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Mediately developed by shoots, and then produce upper yeast. The action of the two kinds of yeast on solutions of sugar is also very different; upper yeast producing a much more active fermentation, with a copious evolution of carbonic acid, while the yeast is violently agitated in the liquid, and ascends to its surface; while, on the other hand, lower yeast acts much more slowly, and frequently requires two or three months to effect the complete transformation of sugar into alcohol and carbonic acid, the ferment being disturbed by no rapid movement, but, on the contrary, gently deposited at the bottom of the liquid.

Of water, and is converted into a new sugar, C1sH1S01S, which presents the composition of fruit sugar, although it continues to turn polarized light to the right. It combines less readily with bases than cane sugar, and, when boiled with alkaline solutions, the liquor turns brown, exhales a smell of burnt sugar, acid products being formed which combine with the alkali. Slaked lime converts it into a powerful acid-glucic acid, C8H 606. This acid forms salts with lime and lead. By pourin~ one and a half part of concentrated sulphuric acid gradually upon one part of grape sugar melted at 212°, treating it with water, and, lastly, saturating the liquor with carbonate of baryta, the liquid will contain a soluble salt called sulphosaccharate.

With a small number of elementary bodies he can form thousands of new substances, all differing from each other, and then 32 HANUFACTURE OF VINEGAR. destroying these substances by means as simple as ingenious; he can reproduce them by reuniting, under favorable conditions, their constituent materials, which he had isolated from each other. We can say. without exaggerating. that. like a new Prometheus, the chemist has found the secrets of nature, and vies with her in many circumstances. More, his genius enables him to discover the means of creating where nature cannot imitate him.

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