202 



VINEGAR, CIDER, AND FRUIT- WINES. 



without the use of an aerometer or table, of the content of alcohol 

 in a fluid containing not much over 12 per cent. It is much 

 used in France for the examination of wine. The principle of 

 the apparatus is based upon the initial boiling point of the fluid 

 to be examined, an alcoholic fluid boiling at a lower temperature 

 the more alcohol it contains. For instance, wine with 



12 per cent, by volume of alcohol boils at 196.7 F. 



10 " " " " " 198.3 " 



8 " " " " 201.0 " 



5 it u 203.3 " 



Fig. 44 shows Vidal-Malligaud's ebullioscope. To a round 

 cast-iron stand is screwed a thick-walled brass cup which expands 



Fig. 44. 



Vidal-Malligaud's Ebullioscope. 



somewhat towards the top ; a screw-thread is cut in the upper 

 edge. A hollow-brass ring is soldered into the cup near its base, 



