Chemical Examination of Alcoholic Liquors - A Manual of the Constituents of the Distilled Spirits and Fermented Liquors of Commerce, and Their Qualitative and Quantitative Determination
Read Books Ltd, 25.08.2017 - 116 Seiten
This vintage book contains a complete manual of the constituents of the distilled spirits and fermented liquors of commerce, with extensive details of their qualitative and quantitative properties. It was originally intended as an outline of the basic chemistry of alcoholic liquors, and has been written in such as way as to be accessible to those with little scientific knowledge or background. This volume is recommended for those with an interest in the history and development of the alcohol industry, and would make for a valuable addition to collections of allied literature. Contents include: "Alcohol, its Composition and Properties", "Generic Use of the Term Alcohol and the Variability of its Mixtures", "The Alcoholic Fermentation Proper; the Yeast Plant", "Formation of Succinic Acid and Glycerine and other Alcohols", "Saccharine Fermentation", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality edition complete with a specially commissioned new introduction on cocktail and beverage making.
Was andere dazu sagen - Rezension schreiben
Es wurden keine Rezensionen gefunden.
Andere Ausgaben - Alle anzeigen
Chemical Examination of Alcoholic Liquors: A Manual of the Constituents of ...
Albert B. Prescott
Keine Leseprobe verfügbar - 2017
acetate of lead acetic acid acetic ether acid tartrate addition adulteration alcoholic fermentation alcoholic liquors aldehyde alkaline alum ammonia amylic alcohol aromatics barium Beer 35 Beer 46 benzole boiling brandy butyric acid Butyric ether calcium cane sugar caramel carbonate cent Chem chemical chloroform cocktail colorless constituents contains decolored Determination dilute sulphuric acid dissolves Distilled Liquors Distilled Spirits drinks dryness ethylic alcohol evaporated Examination excess extract ferric filter filtrate flavor formed formic acid free acid free sulphuric acid fusel-oil glycerine Gold chloride grain spirit grammes grape identification liquid made-up wines malt mixture naphtha neutral nitric acid non-volatile odor oxalic oxide petroleum naphtha picrotoxin potassa precipitate present quantity quassin reaction reduced residue salts separated slight soluble in alcohol specific gravity strychnia succinic acid sulphate sulphuric acid tannic acid tartaric acid tartrate of potassium temperature warm wash water solution water-bath weight whiskey Wine 24 Wine and Beer Wine or Beer