SCIENTIFIC SUMMARY. 
315 
Influence of Pressure in producing Chemical Change. — An important paper 
on this subject has been read before the Chemical Society, May, 16, by 
Mr. H. T. Brown. In his investigation the author found that during the 
alcoholic fermentation of grape juice or malt wort, besides carbonic 
anhydride, that nitrogen, hydrogen, a hydrocarbon of the paraffin group, and 
sometimes nitric oxide, are evolved ; moreover, the proportion of the gases 
unabsorbed by potassium hydrate is largely increased when the operation is 
carried on under diminished pressure. At the ordinary pressure by far the 
larger proportion of these gases is nitrogen (70 to 90 per cent), but under 
diminished pressure, 400 to 459 m.m., the hydrogen preponderates (60 to 90 
per cent). Nitrogen, however, does not occur when the solutions contain no 
albumenoids, even if ammonium salts are present in considerable quantity. 
The increase of the proportion of hydrogen, resulting from diminution of 
the pressure, is accompanied by formation of a comparatively large amount 
of acetic acid and aldehyde, so that it would seem that 'water is decomposed 
during the alcoholic fermentation, and that this result is facilitated by the 
diminution of the pressure. The presence of nitric oxide in the evolved 
gases was found to be due to the reduction of nitrates originally present in 
the solutions. 
Fearful Adulteration of Whisky in Ireland. — At a recent meeting of the 
Chemico- Agricultural Society at Belfast, under the presidency of Dr. Knox, 
late Poor Law Inspector, the subject of whisky adulteration was brought 
under consideration by Dr. Hodges, Professor in Queen’s College, Belfast, 
who exhibited a specimen of that liquid brought to him by two men who 
had been physically incapacitated by drinking a small portion of it in a 
public-house. He found, on analysis, that it contained a large amount of 
naphtha. He had also discovered that ingredients of even a more delete- 
rious character were used in the piocess of adulteration — mixtures contain- 
ing sulphate of copper (blue stone), cayenne pepper, sulphuric acid (vitriol), 
and a little spirits of wine. One specimen submitted to Dr. Hodges by a 
number of provision-cutters and curers, was composed of naphtha and a 
slight colouring of whisky. The men who had imbibed a small quantity of 
it were affected with serious symptoms ; and this, said Dr. Hodges, was a 
fair specimen of the drink sold in low-class public-houses. The trade in 
this noxious compound is earned on with impunity, no local authority in 
Belfast or in the Province of Ulster caring to interfere with it. 
A Substitute for Soda in washing Linen. — This, which appears to be exten- 
sively used abroad, will, we doubt not, prove of great service if introduced 
into the English laundry. It is described by Dr. Quesneville, in the Moni~ 
teur scientiflque Quesneville (March). The very common use, says Dr. 
Quesneville, especially in England, of soda for washing linen is very injurious 
to the tissue, and moreover has the effect of yellowing it in the long run. 
The author states that in Germany and Belgium the following mixture is 
now extensively and beneficially used : — 2 lbs. of soap are dissolved in 25 
litres (5*5 gallons) of water, as hot as the hand can bear it ,• there are next 
added to this fluid three large-sized tablespoonfuls of liquid ammonia and 
one spoonful of best oil of turpentine. These fluids are incorporated rapidly 
by means of beating the soap-suds and other fluids with a small birch- 
broom. The linen, &c., is then put into this liquid and soaked for three 
