34 GIBBS AND HOLMES. 
pletely inhibit all fermentation changes, the analysis of this 
sample is not given. 
During the distillation, 10 samples were taken for analysis. 
Of these, 1 was from the heads, 8 from the beverage the total 
volume of which was 2381 liters, and 1 from the tails. The 
analyses are given in Table VIII. All figures except for al- 
cohol are given as grams per one hundred liters, and that 
notation is to be understood to apply in all of the following 
analyses except where otherwise specified. The alcohol is re- 
ported in percentage by volume. 
TABLE VIII.—Distillation of vino de coco at Nagcarlan. Analyses of the 
various fractions collected during a still run. 
aa \Liters in| Higher | Ald | 
ee Discription. Fees Alcohol. | Acids. | Esters. aleeteles hayden | 
ber. | | 
| ¢ | { | | 
| Per cent. | | 
2) NHead sesarn 2 eee se Ae aes 2 51 82 96.6, 2,923 | 1,541.0 21.2 
3 | Beverage fraction 1____._____ 1| 61. 40 130.0) 3,276 | 1,517.0 rer} | 
4 | Beverage fraction 2__________ 5 | 62. 76 140.4 2, 653 1,397.0 26.0 
5:| Beverage fraction 3__________ 5 | 59.89 | 162.5 | 1,516 855.0 18.4 | 
6 | Beverage fraction 4__________ 10 58. 14 | 156.0 | 944 | 232.0 14.2 
7 | Beverage fraction 5--________ 50| 58.72 152.0 | 291 76.4 6.4 
8 | Beverage fraction 6________ = 50 | 42.95 187.2 | lll 48.8 5.1 
9 | Beverage fraction 7__________ 50} 29. 67 250.3 | 113 35.3 24 | 
10 | Beverage fraction 8__________ 60 17.17 299.0 } 118 29.6 2.8 
DUK Dailseee onto esl ae | 17 11.08 310.0 | 106 12.8 3.9 
The residue in the still was found to contain slightly over 
0.1 per cent of alcohol and comparatively insignificant amounts 
of secondary distillation products except that it contained over 
0.4 per cent of acids. The analyses of the charge and of the 
residue have been rejected as being somewhat untrustworthy, 
inasmuch as samples of fresh twba, preserved in the same way, 
apparently underwent certain changes. 
It is evident that a considerable portion of the higher al- 
cohols, esters, and aldehydes distill over in a comparatively 
short time, whereas the acids come over in increasing amounts 
as the distillation is continued.” 
With these data at hand, it is possible to consider intelligently 
in how far the character of the beverage may be modified by 
certain simple alterations in the methods of distillation. It is 
evident that by increasing the amount of heads to be returned 
to a future charge, the acidity would be very slightly raised, 
™ For a complete study of the products of distillation, see Tolman, Bull. 
U.S. Dept. Agr. Bur. Chem. (1910), 130, 127. 
