Quantitative Chemical Analysis volume 2
Quantitative Chemical Analysis volume 2
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In our eReader you can find the full English version of the book. Read Quantitative Chemical Analysis volume 2 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 Quantitative Chemical Analysis volume 2
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276. ] DETERMINATION OF GRAPE-SUGAR, ETC. 755 during the alcoholic fermentation a number of other products are formed from the elements of sugar, namely, glycerin, succinic acid, cellulose, and fats, and also very, small quantities of other sub- stances, the formation of which was already known, e. G. , amyl alcohol, butyl alcohol, etc.
If, therefore, the quantity of carbon dioxide evolved during the alcoholic fermentation is to serve for the determination of the sugar decomposed, the determina...tion cannot be made by calculation, but must be made from the practical results obtained by experiments. As, however, the quantity of the individual decomposition products is by no means a constant one, it may be easily seen that the method of determining sugar from the carbon dioxide evolved during alco- holic fermentation can make no claim to absolute accuracy. According to PASTEUR'S experiments (loc. Cit. ), of 100 parts of grape- sugar 95 parts are decomposed^ as in the above equation, into alco- hol and carbon dioxide; the balance of the sugar decomposes into 2-5 to 3-6 glycerin, 0-4 to 0-7 succinic acid, 0-6 to 0-7 carbon dioxide, and 1-2 to 1-5 cellulose, fat, and other still undetermined substances.
What to read after Quantitative Chemical Analysis volume 2?
You can find similar books in the "Read Also" column, or choose other free books by C Remigius Fresenius to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
276. ] DETERMINATION OF GRAPE-SUGAR, ETC. 755 during the alcoholic fermentation a number of other products are formed from the elements of sugar, namely, glycerin, succinic acid, cellulose, and fats, and also very, small quantities of other sub- stances, the formation of which was already known, e. G. , amyl alcohol, butyl alcohol, etc.
If, therefore, the quantity of carbon dioxide evolved during the alcoholic fermentation is to serve for the determination of the sugar decomposed, the determina...tion cannot be made by calculation, but must be made from the practical results obtained by experiments. As, however, the quantity of the individual decomposition products is by no means a constant one, it may be easily seen that the method of determining sugar from the carbon dioxide evolved during alco- holic fermentation can make no claim to absolute accuracy. According to PASTEUR'S experiments (loc. Cit. ), of 100 parts of grape- sugar 95 parts are decomposed^ as in the above equation, into alco- hol and carbon dioxide; the balance of the sugar decomposes into 2-5 to 3-6 glycerin, 0-4 to 0-7 succinic acid, 0-6 to 0-7 carbon dioxide, and 1-2 to 1-5 cellulose, fat, and other still undetermined substances.
What to read after Quantitative Chemical Analysis volume 2?
You can find similar books in the "Read Also" column, or choose other free books by C Remigius Fresenius to read onlineMoreLess
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