By Hippolyte Dussauce
This publication used to be initially released ahead of 1923, and represents a duplicate of a big old paintings, holding an identical layout because the unique paintings. whereas a few publishers have opted to follow OCR (optical personality popularity) expertise to the method, we think this results in sub-optimal effects (frequent typographical mistakes, unusual characters and complicated formatting) and doesn't correctly guard the old personality of the unique artifact. We think this paintings is culturally very important in its unique archival shape. whereas we try to safely fresh and digitally improve the unique paintings, there are sometimes situations the place imperfections akin to blurred or lacking pages, terrible images or errant marks could have been brought as a result of both the standard of the unique paintings or the scanning procedure itself. regardless of those occasional imperfections, now we have introduced it again into print as a part of our ongoing international publication renovation dedication, supplying consumers with entry to the very best historic reprints. We get pleasure from your knowing of those occasional imperfections, and in actual fact desire you get pleasure from seeing the booklet in a structure as shut as attainable to that meant via the unique writer.
Read or Download A General Treatise on the Manufacture of Vinegar: Theoretical and Practical PDF
Similar general books
Univ. of Tubingen, Germany. Pocket atlas translated from the German variation, c1998. Anatomical phrases are prepared by way of structures based on the foreign nomenclature. earlier variation: c1994. for college students and clinicians. Softcover.
The topic of common fee constitution research is the quantitative research of price buildings with at the very least a priori assumptions on company expertise and on company behaviour. The research develops an leading edge line of assault development at the primal characterisation of the firm's generalised shadow rate minimisation application.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer booklet files mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind. Der Verlag stellt mit diesem Archiv Quellen für die historische wie auch die disziplingeschichtliche Forschung zur Verfügung, die jeweils im historischen Kontext betrachtet werden müssen.
- General and synthetic methods
- ST10 - DSP General Purpose Library
- General Equilibrium with Price-Making Firms
- Welfare Effects of Value-Added Tax Harmonization in Europe: A Computable General Equilibrium Analysis
- Ciba Foundation Symposium - The Spinal Cord
- A Nutritionist's Guide to the Clinical Use of Vitamin B-1
Additional info for A General Treatise on the Manufacture of Vinegar: Theoretical and Practical
If heated in a digester with 5 parts of water at 320°, a gum-like product, similar to dextrin, is obtained; but if the tempera- ELEMENTARY PRINCIPLES 43 ture is raised to 356°, much sugar is formed. Hydrated starch heated in ·a closed tube at 212° to 266°, is converted into a paste; at 305° it forms a transparent solution, which on cooling deposits minute granules soluble in water at 158° to 212°, but unaltered in properties from the original starch. A continued ebullition for several days, converts starch into a bitter matter, and undetermined gummy principles.
All these marvellous creations are very simple effects produced by the intervention of those forces which, under the names of affinity, caloric, electricity, attracticm, or cohesion, are the causes of all the combinations and decompositions. The compounds of nitrogen with oxygen present a very remarkable relation between the proportions of their elements. The volume of nitrogen remaining the same in all. that of oxygen varies as follows:100 volumel nitrogen with 100" .. 100" .. 100" .. 100" .. 60 yolumeB oz,YgeD form 100" ..
Concentrated sulphuric acid, when rubbed up with starch, yields a gummy mass, which liquefies and forms soluble compounds with lead, lime, and baryta. If the acid is diluted with 2 parts of water, starch is carbonized, and formic acid produced. Ammonia alone has no action on starch. A lye containing 2 per cent. of soda swells the grains to 60 or 70 times their original bulk. Fused hydrate of potassa transforms it into formic, acetic, and metacetonic acids. When rubbed with strong potassa lye, it unites and forms a transparent gelatinous compound, soluble in water and alcohol, from which starch is precipitated by acids.
A General Treatise on the Manufacture of Vinegar: Theoretical and Practical by Hippolyte Dussauce