Chymistry Applied to Agriculture
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In our eReader you can find the full English version of the book. Read Chymistry Applied to Agriculture Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Chymistry Applied to Agriculture
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Alcohol is used as drink ; it is employed for dissolving resins, and it enters into the composition of drying or spirit-of-wine varnishes.
Alcohol serves as a vehicle for the aromatic principle of plants, and then takes the name of the spirit or essence of such or such a plant.
It is made use of by apothecaries for dissolving the re- sinous gums, and these solutions are known by the name of tinctures.
Alcohol forms the basis of all those drinks known by the name of liqueurs, which are only alco...hol sweetened and flavored with any aromatic substances which will give it an agreeable taste and perfume.
All vegetable substances which have undergone the spirituous fermentation yield alcohol upon distillation, but the quantity and the quality vary much.
Alcohol made from cider has generally a bad taste, be- cause the fermented liquor contains much malic acid, a part of which rises with the alcohol, and remains mixed with it.
Alcohol produced from the fermented liquor of wild cherries is stronger than that distilled from wine, and is known under the name of kirschwasser.
What to read after Chymistry Applied to Agriculture?
You can find similar books in the "Read Also" column, or choose other free books by Chaptal, Jean-Antoine-Claude, Comte De Chanteloup, 1756-1832 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Alcohol is used as drink ; it is employed for dissolving resins, and it enters into the composition of drying or spirit-of-wine varnishes.
Alcohol serves as a vehicle for the aromatic principle of plants, and then takes the name of the spirit or essence of such or such a plant.
It is made use of by apothecaries for dissolving the re- sinous gums, and these solutions are known by the name of tinctures.
Alcohol forms the basis of all those drinks known by the name of liqueurs, which are only alco...hol sweetened and flavored with any aromatic substances which will give it an agreeable taste and perfume.
All vegetable substances which have undergone the spirituous fermentation yield alcohol upon distillation, but the quantity and the quality vary much.
Alcohol made from cider has generally a bad taste, be- cause the fermented liquor contains much malic acid, a part of which rises with the alcohol, and remains mixed with it.
Alcohol produced from the fermented liquor of wild cherries is stronger than that distilled from wine, and is known under the name of kirschwasser.
What to read after Chymistry Applied to Agriculture?
You can find similar books in the "Read Also" column, or choose other free books by Chaptal, Jean-Antoine-Claude, Comte De Chanteloup, 1756-1832 to read onlineMoreLess
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