340 ANALYSIS OF WINE. 



substance, which was too insignificant in quantity to 

 allow of its qualities being investigated (compare the 

 precipitate of basic acetate of lead with this and am- 

 monia further on). The sulphide of lead obtained 

 from the precipitate of neutral acetate of lead has 

 been treated in detail under the colouring matter of 

 wine (p. 216), so I pass over it, and the fatty acid 

 also spoken of 



2. Basic acetate of lead was now added to the 

 violet red liquid obtained from the precipitate of 

 sugar of lead. Another precipitate, but weaker than 

 the former, was obtained ; its colour was grey. 



Placed upon a filter, a colourless liquid flowed from 

 it. The precipitate was washed with water, sus- 

 pended in water, and sulphuretted hydrogen passed 

 through it. 



The precipitated sulphide of lead being placed upon 

 a filter, the liquid that flowed from it was colourless, 

 so that the small amount of colouring matter still 

 existing remained in the sulphide of lead. This, how- ; 

 ever, was not examined, as nothing else could be 

 contained in it. 



The liquid that had flowed from the sulphide of 

 lead was warmed in order to expel the excess of 

 sulphuretted hydrogen. It was colourless, but evapo- 

 ration turned it first yellow, and afterwards brown. 



After alcohol had been added to the liquid which 

 was not evaporated, a milk-white fluid was formed, 

 which at last became clear, and deposited a substance 



