42 Researches on Wines and other Fermented Liquors. 
In the first place, we used rectangular slips of copper and zinc, 
4 inch wide and 8 inches long, and squares of the same metals, of 
2 inches side; each set containing a surface of 4 square inches; 
but their perimeters being inthe ratio of 8to17. The deflections 
of the needle, were as follows : 
after 5’. again. 
i 02 58° 52° 
With slips. 2’ 65 52 48 
3! 60 50 AT 
14 rit Ge 65° 
“¢ squares. 2! 70 65 62 
3! 68 60 60 
Two smaller sets with surfaces of the same extent, but their peri- 
meters in the ratio of 3 to 9, gave 
i 35° Bye Q4° 
slips. 2/ 32 30 22 
3/ 30 28 Q1 
1/ 35° 32° ie 
squares. oo 32 30 path 
3/ 32 30 Q5 
From these experiments it would appear that while the surface 
remains the same, there is no augmentation of effect from increasmg 
the extent of the perimeter. 
Arr. V.—Researches on Wines and other Fermented Liquors ; 
by Lewis C. Beox, M. D., Professor of Chemistry aud Botany 
in the University of the City of New York, &c. &c. 
Havine recently been engaged in a series of experiments to de- 
termine the proportion of alcohol contained in several kinds of wine 
and other fermented liquors, I was induced to examine some other 
points connected with their history ; and now present for publication, 
in a condensed form, the results of my enquiries. 
Composition of Wine.—The composition of wine is very variable. 
The substances found in it are, water, alcohol, undecomposed sugar, 
gum, extractive matter, vegetable albumen, acetic acid, bitartrate of 
potassa, tartrate of lime, tartrate of alumina and potassa, sulphate of 
potassa, chloride of sodium, and in the red wines, red coloring matter 
and in those of champaigne, carbonic acid. 
