ALCOHOL IN FERMKNTKD LIQUORS. 
SCl 
brce cannot be taken generally as an element in the estiraalion of jlifli' 
° ^ cultj lU the 
)f its quantity. doctrines of 
If we attempt to estimate some moving forces by their dura- 
:ion, and others by the spaces through which the pressure acts, 
—according to particular circumstances which may appear to 
56 more favourable to the application of one measure than the 
)ther j we cannot avoid the inconsistency of sometimes con- 
duding that a given quantity of moving force may be considered 
greater or less, according to the nature of the efi'ecl it is intended 
:o produce. 
(To be concluded.) 
III. 
Additional Remarks on the state in which Alcohol exists in Fer- 
mented Liijuors. By William Thomas Bkande, Esq, F. 
R. S. Philosophical Transactions, 1813. 
T IHE experiments and observations contained in this paper, State of alco- 
are intended as supplementary to a communication on the cd'iiquoM**^"* 
iame subject, which the Royal Society has done me the ho- 
aour to insert in the Philosophical Transactions for the year 
1811 *. 
On that occ.asion, I endeavoured to refute the commonly 
received opinion respecting th(; production of alcohol during the 
lisiillation of fermented liquors, by shewing, that the results 
bf the process are not affected by a variation of temperature 
•qual to twenty degrees of Fahrenheit’s scale j that is, that a 
imilar quantity of alcohol is afforded by distilling wine at 180® 
and at 200°. 
I also conceived that any new arrangement of the ultimate 
dements of the wine, which could have given rise to the for- 
nation of alcohol, would have been attended with other symp- 
xjcus of decomposition, Uiat carbon would have been deposited. 
