ANALYSIS OF WINE. 339 



neutralized by an alkali, it gave rise to a white floccu- 

 lent precipitate, which, as all other substances pos- 

 sibly existing, are soluble in nitric acid, can be nothing 

 else but albumen. This would be proved by the 

 solubility of the precipitate in alkali, as well as by the 

 yellow colour (Xantho-proteic acid) which it acquired 

 under the influence of nitric acid and ammonia. 



If a portion of the original liquid be evaporated to 

 dryness, and heated with hydrated-potash, copious 

 fumes of ammonia were developed, which coloured 

 red litmus paper blue. The presence of albumen was 

 thereby proved. 



In the original liquid chlorine gave a flocculent pre- 

 cipitate of albumenchlorit. 



The following means were employed to determine 

 the other organic acids : 



A part of the liquid was mixed with milk of lime, 

 and filtered. The precipitate caused by the milk of 

 lime being dissolved in muriatic acid and ammonia, 

 tartaric and racemic acid were easily detected (p. 248). 



Another portion of the liquid was mixed first with 

 acetate of lime, then with ammonia, and afterwards 

 filtered. The liquid which flowed through was warmed, 

 but no precipitate of citrate of lime was formed ; nor 

 did filtration and addition of alcohol give rise to a 

 precipitate of malate of lime (p. 249). 



After carbonate of ammonia and ammonia had 

 been added, the liquid was warmed and filtered. After 

 evaporation the clearer liquid left a trace of a brown 



