Report of the Professor in Charge to the President
Report of the Professor in Charge to the President
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The standard solution is prepared by dissolving pure gelatine in water, and ascertaining its strength by titrating it with a definite quantity of standard tannin solution. Having the strength of the gelatine solution, it is only necessary to treat a measured ^[uantity of wine with it until a precipitate is no longer formed. It is difficult to fix the exact point so that an excess may be avoided; this can be done only by repeated trials. From the volume of gelatine solution required it is easy t...o calculate the per cent of tannin.
The amount of tannin in white wines is too small to be estimated quantitatively by the preceding method. Its relative amount is shown by the change in color produced by a drop of chloride of iron added to the wine, after the acid of the wine has been neutralized by an excess of carbonate of soda.
Coloring Matter, — ^The amount of natural coloring matter was determined in three of the wines, as shown in the table, but the method is very long and the importance of the analysis would not warrant us in applying it to all the red wines.
What to read after Report of the Professor in Charge to the President?
You can find similar books in the "Read Also" column, or choose other free books by University of California (1868-1952). College of Agriculture to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The standard solution is prepared by dissolving pure gelatine in water, and ascertaining its strength by titrating it with a definite quantity of standard tannin solution. Having the strength of the gelatine solution, it is only necessary to treat a measured ^[uantity of wine with it until a precipitate is no longer formed. It is difficult to fix the exact point so that an excess may be avoided; this can be done only by repeated trials. From the volume of gelatine solution required it is easy t...o calculate the per cent of tannin.
The amount of tannin in white wines is too small to be estimated quantitatively by the preceding method. Its relative amount is shown by the change in color produced by a drop of chloride of iron added to the wine, after the acid of the wine has been neutralized by an excess of carbonate of soda.
Coloring Matter, — ^The amount of natural coloring matter was determined in three of the wines, as shown in the table, but the method is very long and the importance of the analysis would not warrant us in applying it to all the red wines.
What to read after Report of the Professor in Charge to the President?
You can find similar books in the "Read Also" column, or choose other free books by University of California (1868-1952). College of Agriculture to read onlineMoreLess
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