5^ On the Etnpyreumatic Acids. 



of acetification, a kind of peculiar fermentation, which doe* 

 not require the prefence of wine, which takes place in mat- 

 ters foreign to the nature of vinous liquors, and which has 

 fome relation to putrid decompofiiion. It is that obferved 

 in animal liquors abandoned to themfelves, and particularly 

 in urine 



Each of thefe modes of acetification, though equally giving 

 birth to acetous acid, and fuppofing the fame compofition 

 from which that acid arifes, fince it is the fame in everv cafe 

 when it has been purified, admits, however, a difference in 

 the produces which accompany it. Each of the acetous acids 

 arifing from it, prefents indeed a fpeeific character proper for 

 making it known and for indicating the fource which has 

 given birth to it. 



Thus, i(t, The acetous acid obtained by fire is empvreu T 

 matic; it holds in folution an acrid oil, which gives it a pe- 

 culiar odour, colour, and favour. 



2d, Factitious acetous acid, produced by the action of 

 other acids, is characterifed by the prefence of the malic, or 

 of the oxalic acid, formed at the fame time as itfclf, and by- 

 its weaknefs, depending on the proportion of the water, 

 which is alfo formed with the three preceding acids. 



3d, The acetous acid arifing from wine contains tartar, 

 alcohol, and a colouring matter, which give it a peculiar 

 character. It is, as has been faid, a fpirituous acid. 



4th, In the. laft pla.ee, the acetous acid produced bv putrid 

 fermentation is always united, in whole or partially, to am- 

 monia, which, like it, arifes from this feptic commotion. 



But whatever may be the matters or new compounds 

 united to the acetous acid formed under any of the four cir- 

 cumftanccs abovementioned, this acid, capable of being fe- 

 parated with greater or lefe eafe from each of thefe fub- 

 itances, is always the fame, and always (imilar to that ex- 

 tracted from four wine by the help of diftillation. 



It mull therefore be now admitted that the acetous acid is 

 not the fole and neceffary product of the fermentation of 

 wine, and that its production, exceedingly frequent, is one 

 of the moft < .011 flan t phenomena of vegetable and animal 

 analyfis, 



VII. Account, 



