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

By Hippolyte Dussauce

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In order to study the shape and development of the globules under the microscope, a very small quantity of yeast is diluted in an infusion of grain-sprouted barley, for example-and a drop of the liquid is placed between two pieces of thin glass, the edges of which are luted, to prevent the evaporation of the water. These plates are placed under the microscope, taking care to bring an isolated granule of yeast under the cross-threads of the micrometer, in order to study its development. During the first two hours, the original globule exhibits nothing peculiar, while after this period there forms at a point of its surface a rupture, which gradually increases for six hours, until it has attained the dimen.

_If a syrupy solution of fruit sugar is allowed to rest for some time, it deposits small crystalline grains of a sugary substance which has been improperly called grape sugar. It is the same substance which forms the white powder on dry raisins. The urine of patients laboring under a peculiar disease called diabetes mellitus, Of saccharine diabetes, contains sometimes ten per cent. of a sugar, the composition of which is identical with that of grape sugar. The same sugar is obtained by boiling starch, or any other amylaceous substance, with weak sulphuric acid.

As it dissolves but sparingly in concentrated alcohol, which dissolves a much larger proportion of the sugar, this solvent is frequently employed to separate dextrin from the sugar with which it is ordinarily mixed. Dextrin separated from its solutions by evaporation, assumes the form of a colorless, transparent substance, without any appearance of crystallization, closely resembling gum-arabic, but possessing an opposite rotatory power. Heated with commercial nitric acid, it gives oxalic acid, but not mucic acid, thus distinguishing it chemically from gum.

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