Lawrence and Reilly — On Albuminoid Matters. 109 



XVIII. — Os THE AiBTjMiNorD Mattees, Axcohol, and Phosphates, ix 

 THE BraTON AiEs AJVD IN DuBLEsr PoKTEE. By Regej-ald Laav- 

 EENCE and C. AV. Reixly, Associates of the Royal CoUege of 

 Science. 



[Read, June 25, 1877.] 



The two kinds of malt liquor, Burton Ale and Dublin Porter, are so 

 largely consumed at the present time, that it appeared to us desirable 

 to have the three classes of Dublin porter, as manufactured by Messrs. 

 Arthm' Guinness & Son, and the Burton ales, manufactured by the 

 two most noted brewers, Messrs. Bass and Allsopp, examined Tinder 

 the same conditions. 



The samples of the Burton ales examined we obtained from Messrs. 

 Palkner, of this city, and we are greatly indebted to the kindness of 

 Messrs. Arthur Guinness & Son for supplying us with the samples of 

 porter we required for our investigation. 



"We confined our examination to the estimation of the principal 

 constituents : — the phosphoric acid existiag in the form of phosphates, 

 the albuminoid matter and alcohol, together with the acetic acid, the 

 total amount of solid matter, and the specific gravities of the different 

 samples. 



The phosphoric acid was determined in the ash by a standard solu- 

 tion of acetate of uranium ; in the estimation of the albuminous matter, 

 acetic acid, alcohol, and total solids, we followed the plans given by 

 Messrs. Jackson and Wonfor.^ 



We may add that the quantity of albuminous matter was deter- 

 mined by first finding the amount of nitrogen by Will and Varren- 

 trapp's method, and then taking 15-92 parts of nitrogen as equal to 

 100 parts of albumen. 



Our investigations show that some of the principal elements of 

 nutrition are present in larger quantities in the Foreign and ordinary 

 Dublin Double stout than in the Burton ales. 



This investigation was carried on in the Laboratory of the College 

 of Science, under the direction of Professor Galloway. 



The following are the quantities of the substances we estimated, 

 •expressed in grains per gallon : — 



^ Messrs. Jackson andWonfor "On the Composition of the Dublin Porter." — 

 Journal of the Royal JJublin Society, vol. iii., page 163. 



