ON VEGETABLE ACIDS 271 



afford the same products as sugar ; and whether the acid 

 that is obtained acts upon alkalies, earths, and metals in the 

 manner which Mr. Schrickel has particularly described with 

 respect to his acid. The sugar of wine, or the must, should 

 be treated with nitrous acid, in order to determine whether 

 acid of sugar can be obtained from it in equal quantity ; I 

 say, in equal quantity ; for some of this acid may well be 

 expected, as wine contains tartar, which, according to Mr. 

 Hermbstaedt, may be converted into acid of sugar. On the 

 other hand, a kind of wine, according to the proper way of 

 proceeding, must be obtained from sugar. Preserve it care- 

 fully in vessels, and take notice whether any tartar is 

 deposited from it. Another part of the fermented sugar 

 must be allowed to pass into vinegar, and afterwards 

 combine the vinegar with all the common salts, earths, 

 and metals in order to compare the effect of vinegar 

 obtained from wine upon the same substances, and to 

 determine how far both kinds of vinegar coincide. The 

 first kind of experiments with must may be very easily 

 made in countries that produce wine ; the last, with sugar, 

 any one may make who has opportunity, patience, and time. 

 These points, however, if they were clearly decided, would 

 not furnish an answer quite satisfactory to the question. 

 Concerning the circumstances which it would be further 

 necessary to ascertain, I shall take the liberty of giving my 

 opinion on some future occasion. 



ON THE CONVERSION OF VINEGAR INTO ACID OF 

 TARTAR, OR OF SUGAR. l BY DR. CRELL. 



I have already thrown out some reflections, both on the 

 resemblance between the acids contained in must and in 

 1 Chemische Annalen., St. viii. 85. 



