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Of the Nature of the Vinous Fermentation.—Analysis of sugar by eminent chemists.—Table of the composition of 100 parts of sugar by Gay-Lussac, Berzelius, and Prout.—Examination of their Analyses—By fermentation sugar is decomposed and converted into alcohol and carbonic acid— Farther investigation of the analysis—Proportions brought out approach very nearly the results obtained by Lavoisier and Th6nard.—Analysis of starch-sugar or glucosin, in reference to the Treatise on Brewing.— Table of spirits made in the United Kingdom, and charged with duties of excise in 1844, 1845, 1846 372-378

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