By Hippolyte Dussauce
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Additional resources for A General Treatise on the Manufacture of Vinegar: Theoretical and Practical
Grape sugar. 3. Uncrystallizable fruit sugar. The first species is perfectly well known, while the others are less so, and when their properties are more accurately ascertained they will probably be subdivided. A crystallizable substance, sugar of milk, is also found in the milk of animals, and should be classed among the sugars. In their composition, sugars present this remarkable fact, that their hydrogen and oxygen exist in exactly the proportions which form water. -Cane sugar exists in solution in the juice of a large number of vegetables; and may be said ~ be found in all vegetables, the juice of which is not acid, as acids convert cane sugar into fruit sugar.
The saccharine fermentation takes place every time a saccharine matter is developed in a substance aban. doned to itself, as at the time of the maturity of some fruits; the second, when saccharine liquors are spon. taneously decomposed and transformed into alcohol; the third, when alcoholic liquors pass to the state of acetic acid; the fourtb, when a coloring substance is produced; and the fifth, when putrefaction begins. In this work, we shall examine only the second and third. demonstrated fact that saccharine substances dissolved in water, united to a ferment, are soon converted into alcohol when they are exposed to a gentle heat between 59° and 86°.
M. 00 Lavoisier thought that, in the vinous fermentation, a portion of the sugar was oxygenized at the e~pense of the other; and that one, more hydrogenated, formed alcohol, while the other was converted into carbonic acid, which was explained as follows: Sugar, like organic substances in general, is composed of carbon, hydrogen, and oxygen; in its decomposition, oxygen forms with a part of the carbon carbonic acid, and hydrogen, with the remaining carbon, produces alcohol. M. Gay-Lussac, in his theory (Ann.
A General Treatise on the Manufacture of Vinegar: Theoretical and Practical by Hippolyte Dussauce