154 AMOUNT OF ALCOHOL IN WINE. 



But how was Pohl able to determine the tempe- 

 rature to the second decimal point ? 



At the same time at which the results given 

 (pp. 151, 152) were obtained, wine was boiled in the 

 platinum vessel in the manner there described. It was 

 Bordeaux wine, containing T64 per cent, extract, and 

 10*5 per cent, alcohol. The thermometer stood at 

 197-6 E. 92 C. when boiling was first clearly per- 

 ceptible, but it was at 199'4F. 930. before the wine 

 could be actually said to boil. As the highest boiling 

 point of water was at the same time 211'55F. 99 75 C. 

 199-4F. 93C. is perhaps too low. But call it 199'4F. 

 93 C. or even 197'6 F. 92 C. 



According to Pohl this would prove 9 per cent, 

 alcohol to be in the wine, and analysis gives 10*5 per 

 cent, alcohol. 



Spirit of exactly the same strength, namely, 10' 5 

 per cent, by volume of alcohol was made ; although it 



