356- Formutitm of the Acetous Acid hi (he Stomach. 



wnall retort, to which 1 ad.iplcd a small receiver, and 

 distilled in a moderate heat. The produce obtained in the 

 receiver was acetous acid perfecllv pure, and having a 

 very fragrant smell ; iu short, it had all the properties of 

 the above acid. Tn the second, poruon T poured a so- 

 lution of baryies, until the soda was set free ; I then poured 

 into the bottle containina; the acetate of barytes and the 

 soda in solution, in order to make comparative experiments, 

 a quantity of alcohol, which dissolves this last alkali, and 

 allows the acetate of barytts to precipitate. I was instantly 

 fully convinced that it was the ace'tous acid, and all my sus- 

 picions were realised. 



It results from the experiments I have described, 1st, That 

 the dilatation felt in the stomach in cases of bad digestion 

 is occasioned by the formation of the carbonic acid, pro- 

 ceeding from a commencement of decomposition, which the 

 nutritive substances taken as aliment undergo, particularly 

 when they are of the nat\ne of kernels j 



2d, That the sourness, which injures the organs of di- 

 gestion, and which is sometimes felt so far up as the 

 oesophagus, proceeds from a quantity of acetous acid, which 

 is formed by the complete decomposition of the alimetjts ; 



3d, That eight ounces of roasted chestnuts produced two 

 ounces, six drachms of acetous acid, after having fermented 

 an hour and a half in the stomach ; 



4th, and lastly, That the best method of remedying the 

 disagreeable sensation, commoniycalled heart-burn, which 

 persons of weak stomachs experience, is to take, after their 

 meals, ten grains of columbine root with twelve grains of 

 calcined magnesia, at one dose. This mixture constantly 

 smcceeded with me. 



LXII. On 



