The Production of Vinegar From Honey
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In our eReader you can find the full English version of the book. Read The Production of Vinegar From Honey 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 The Production of Vinegar From Honey
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To quickly assess the difficulty of the text, read a short excerpt:
Vinegar, even in small quantities !
Immunity from these impurities and adulterants, producing as they so frequently do injurious effects, especially in the case of invalids, is surely greatly to be desired, and every possible improvement, either in respect of the material employed or in the process of manufacture of so important an article of con- sumption, surely deserves to receive the most careful attention.
MODE OF PRODUCTION.
If honey and water in proper proportions be exposed to the atmos...phere, at a suitable temperature, for a sufficient length of time, acetic fermentation will in due course ensue. At the same time, to obtain the best results, careful attention must be given to certain details, and various precautions taken. The alcoholic ferment must be carried on under suitable conditions, in order that it may be complete. The temperature must be neither too high, nor too low. Suitable and sufficient nutrient material also for the ferment germ must be present ; that is a proper proportion of nitro- genous matter, together with certain inorganic salts, which may be added in the form of a little ammonium phosphate and potassium tartrate.
What to read after The Production of Vinegar From Honey?
You can find similar books in the "Read Also" column, or choose other free books by Bancks Gerard W. to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Vinegar, even in small quantities !
Immunity from these impurities and adulterants, producing as they so frequently do injurious effects, especially in the case of invalids, is surely greatly to be desired, and every possible improvement, either in respect of the material employed or in the process of manufacture of so important an article of con- sumption, surely deserves to receive the most careful attention.
MODE OF PRODUCTION.
If honey and water in proper proportions be exposed to the atmos...phere, at a suitable temperature, for a sufficient length of time, acetic fermentation will in due course ensue. At the same time, to obtain the best results, careful attention must be given to certain details, and various precautions taken. The alcoholic ferment must be carried on under suitable conditions, in order that it may be complete. The temperature must be neither too high, nor too low. Suitable and sufficient nutrient material also for the ferment germ must be present ; that is a proper proportion of nitro- genous matter, together with certain inorganic salts, which may be added in the form of a little ammonium phosphate and potassium tartrate.
What to read after The Production of Vinegar From Honey?
You can find similar books in the "Read Also" column, or choose other free books by Bancks Gerard W. to read onlineMoreLess
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