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apple-juice, being evaporated gently to the confidence 
of a moderately hard extract, was reduced to 4- of its 
weight ; fo that the quantity of extract, in the 7060 
grains of juice employed, was 1009 grains. The 
liquor fermented much fader than the fugar and 
water. The lofs of weight during the fermentation 
was 384 grains. The air remaining unabl'orbed in the 
inverted bottle of fope leys was lod by accident, fo 
that it could not be meafured ; but, from the fpace it 
took up in the inverted bottle, I think I may be 
certain that it could not much exceed the empty Ipace 
in the bent tube and fermenting bottle, if it did at 
all. Therefore there is no reafon to think that the 
apple-juice, any more than the fugar and water, pro- 
duced any kind of air during the fermentation, except 
fixed air. It appears too, that the fixed air was near 
of the weight of the extract contained in the 
apple-juice. The fermented liquor was very four; 
fo that it had gone beyond the vinous fermentation, 
and made fome progrefs in the acetous fermentation. 
In order to compare more exactly the nature of the 
air produced from fugar by fermentation, with that 
produced from marble by folution in acids, I made 
the three following experiments. 
Experiment III. 
I firfi: tried in what quantity the air from fugar was 
abforbed by water, and at the fame time made a like 
experiment on the air difcharged from marble, by 
folution in fpirit of fait. This was done exactly in the 
fame way as the former experiments of this kind. 
The refult is as follows, beginning with the air from 
fugar and water. 
Air 
