Analyfis of the Air. tit 



And if to the air thus generated from a 

 veffel of any vegetable liquor, by fermenta- 

 tion, we add the air that might afterwards 

 be obtained from it, by heat or diftillation | 

 and to that alfo the vaft quantity of air* 

 which by Experiment 73 is found to be con- 

 tained in its Tartar, which adheres to the 

 fides of the veffel , it would by this means 

 be found that air makes a very confidera- 

 ble part of the fubftanee of Vegetables, as 

 well as of Animals. 



But tho' from what has been faid, it is 

 reafonable to think, that many of thefe par- 

 ticles of air were in a fixt ftate, ftrongly ad^ 

 hefing to and wrought into the fubftanee 

 of Apples j yet on the other hand it is mod 

 evident from Exper. 34 and 38$ where in- 

 numerable bubbles of air inceffantly arofe 

 through the fap of Vines, that there is a 

 conftderable quantity of air in Vegetables^ 

 Upon the wing, and in a very a&ive ftate^ 

 efpccially in warm weather, which enlarges 

 the fphere of their activity. 



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