Osmotic Equilihratio]}. 243 



A 



(1) - - 0.052. 



(2) - - 0.049 



(3) - - 0.050 



Tea (100 c.c infusion, 50 c.c. water. 25 c.c. milk, 10 grms. 

 sugar). Tasted " just nice." — 



(1) - - 0.457 



(2) - - 0.458 



(3) - - 0.456 



Tea (Second infusion, made with 200 c.c. more water added 

 to leaves from infusion, and allowed to stand 35 minutes). — 



(1) - - 0.026 



(2) - - 0.025 



Lemon juice (As used in Melbourne Hospital). — Strained juice 

 of lemon (1 lemon) 33 c.c. in 250 c.c. distilled water. — 



(1) - - 0.126 



(2) - - 0.125 



(3) - - 0.122 



100 c.c. of diluted juice and 1 tea spoonful (5 grms.) cane 

 sugar added. Tasted '' just right." 



(1) - - 0.487 



(2) - - 0.485 



" Lime Juice and Soda.'' — (Marchant and Co., Melbourne.) — 



(1) - - 1.268 



(2) - - 1.265 

 Beer. (Carlton XXX. Draught Beer).- - 



(A) (1) - " - 2.407 

 (2) - - 2.409 



(B) (1) - - 2.246 

 (2) - - 2.250 



30 c.c. of specimen (B) were taken and evaporated to dryness 

 and calcined. Ash extracted with 30 c.c. distilled water. There 

 was a small undissolved residue composed chiefly of calcium car- 

 bonate, which was probably derived from soluble salts of organic 

 acids in the beer. 



Ash Extract. — 



(1) - - 0.026 



(2) - - 0.026 



