292 Mr. Henry on Ferments and Fermentation. 



So in the acetous fermentation, if it happen 

 that the phlogifton is not in fufficient quantity, 

 or the force with which it is combined in tl>e 

 liquor be weakened^ by a long application of heat 

 or other caufes ; it will begin to feparate from the 

 bads of the vegetable acid, and the ardent fpirit 

 will be decompofed, and in proportion as the in- 

 flammable principle is fcparared, the bafis, now 

 left at liberty, will unite with the fixed air, and 

 the refult will be acetous acid. It is probable 

 alfo that during the progrefs of the acetous fer- 

 mentation, an abforption of pure air from the 

 atmofphere, takes place. 



Thus the acetous fermentation a£ts in a manner, 

 in fome refpeds, analogous to the aftion of 

 nitrous acid on fugar. In the latter cafe, the 

 phlogifton is feparated more rapidly, but imper- 

 fectly ; and the acid, refulting from the procefs, 

 is that called faccharinc acid. In the former, 

 the changes are more flowly produced; the phlo- 

 gifton flies off more gradually; but the fame 

 caufe continuing to operate, the dephlogiftication 

 is more complete than in the other cafe, and 

 vinegar is produced. And perhaps it may ferve 

 to give fome appearance of probability to the 

 above theory, to recollefV, that the refiduum of 

 fermented liquors, after the fcparation of the 

 ardent fpirit, which appears to be water fuper- 

 faturated with phlogifton, is acid. * I have 



* In the former edition of thefe Memoirs, I had fuppofed 

 a decompofition of the water employed to take place, and 



that 



