APPENDIX. 381 



fluid. The particular wines and the number of each kind 

 will be afterwards stated. 



The following general results were obtained : 



The quantity of alkali required to neutralise a measure 

 equal to 1000 grs. of water was 



In Port wine . . 210 grs. to 2'55 grs. 



In Sherry . . . 1'95 to 2'85 



In Champagne . . 2*40 to 315 



In Claret . . . 2'55 to 3'45 



In Madeira . . . 2*70 to 3'60 



In Khine wine . . 315 to 3*60 



In Burgundy . . 2'55 to 4'05 



In Moselle . . . 2'85 to 4/50 



In Geneva . . . 0'07 

 In Whiskey ... 



In Brandy . . . 015 to 0'60 



In Hum . . . 015 to 0*30 



In Pale Ale . . . 0-90 to 1'65 



In Stout . . . 1-35 to 2-25 



In Porter . . . 1'80 to 210 



In Cider . . . 2'85 to 3'90 



Hence proceeding from the least acid wine to the most acid 

 we have Sherry, Port, Champagne, Claret, Madeira, Bur- 

 gundy, Khine wine, Moselle. The least acid fluids examined 

 were Geneva and Whiskey ; then Rum, Brandy, Ale, Porter, 

 Stout ; the wines were all more acid than the malt liquids. 



The nature of the acid was not absolutely determined, but 

 a volatile acid distils over from wine, which is not acetic acid ; 

 and the action of polarised light shows that tartaric acid is 

 seldom present ; hence the fixed acid is most probably 

 racemic, and perhaps malic acid. 



II. On the Sweetness of different liquids. 



That sugars are of different kinds is easily seen by the 

 different effects of the same test ; but the most delicate test 

 of all is polarised light. There are three different kinds of 

 sugar, which when present in different solutions in equal 



