380 



APPENDIX. 



I. On the Acidity of different liquids. 



Hitherto, though acid is as invariably present as alcohol, 

 very few observations have been made on the acidity of dif- 

 ferent wines. In Dr. Henderson's work on wine, Dr. Prout 

 has given four determinations of the amount of acid in Rhine 

 wine. 



Tartaric acid by weight 

 in an ounce of wine. 



Johannisberger, 1788 contained 4'1 grs. 



Kudesheimer, 1811 2' 7 grs. 



Ehenish 4-6 grs. 



Same 4*4 grs. 



Professor Liebig, in a paper on Australian wines, gives 



Verdeilho and la Follie 2*1 grs. 



La Follie and Muscat 2' 6 grs. 



White Muscat Lunel 2'8 grs. 



Verdeilho 2'5 grs. 



Riesling 1-2 grs. 



Irrewang, Pineau Noir, Tinta ) ^ 



Pineau gris j " 



Irrewang white 2'9 grs. 



Fresenius, in the Annalen der Chemie, 1847, gives 



Hattenheimer 2*4 grs. 



Marcobrunner 2'3 grs. 



Steinberger 2'1 grs. 



Choice Steinberger 1'8 grs. 



For determining the amount of acid stated in the following 

 tables, a standard solution of caustic soda was prepared, so 

 that each division of the graduated tube contained 0'15 grs. of 

 caustic soda ; a thousand grain bottle was filled with the fluid 

 to be examined ; it was then weighed, and the quantity of test 

 alkali necessary for neutralisation was determined by Clarke's 

 test paper. In the accompanying tables, the acidity, although 

 manifestly due to the presence of several acids, is by calcula- 

 tion reduced to the standard of tartaric acid in an ounce of 



