- 
y YR v4 ‘ 
364 Experiments and Obfervations 
blending. The fpace between the jars was now filled, 
almoft to the top, with ice cold water mixed with pieces of 
ice (pounded ice would have obftructed the view), and then 
ice cold olive oil was gently poured on the furface of the 
tinged water to the height of an inch above it. Ina tem- 
perature of about 36° the brine and water fhewed not the 
Jeaft difpofition to mix during 4 days. At the end of that 
time it was removed, without agitating its contents, into a 
warmer room; in lefs than an hour the brine and water 
began to mix: they were completely mixed in 24 hours, as 
was then evident by the uniform colour of the aqueous fluid 
on which the oil repofed. 
Fig. 5 is a reprefentation of the apparatus employed in the 
procefs, and fhews the different liquids repofing one above 
another; with the fpace between the cylindrical veffels filled 
with water and pieces of ice, fo high as to overtop the fur- 
face of the contents of the inner jar, 
—_ 
IV. Experiments and Obfervations on the Nature of Sugar, 
by Mr, CruicKSHANK. Extraéed from Cafes of the 
Diabetes Mellitus, Second Edition. 1798. 
Sucar has been fuppofed to be a fubftance inter- 
mediate between the vegetable mucilages and acids, con- 
taining more oxygen than the former, but lefs than the 
latter With a view to afcertain this and fome other facts 
relative to thefe fabftances, Mr, Cruickfhank made’ the 
following experiments : 
Two ounces of refined fugar were ¢xpofed in a retort to a 
‘heat gradually increafed till the bottom became red hot, 8£ 
dry of ‘pyromucous acid came over, which required 150 gt. 
6f@ folution'of potafh to faturate it: this liquor contained 
mixed’ with it'a little empyreumatic oil: the charry refidaum 
in the retort weighed 5 dr. Therefore the gas which efcaped 
hla mutt 
g 
—=_—S. 
