_Below 15°.6 Subtract; Above 15°.6 Add._
Temp. Correction. Temp. Correction. Temp. Correction.
12.2 0.00047 18.2 0.00043 24.2 0.00163
12.4 0.00044 18.4 0.00046 24.4 0.00167
12.6 0.00042 18.6 0.00050 24.6 0.00172
12.8 0.00039 18.8 0.00053 24.8 0.00176
13.0 0.00037 19.0 0.00057 25.0 0.00181
13.2 0.00634 19.2 0.00061 25.2 0.00186
13.4 0.00032 19.4 0.00065 25.4 0.00191
13.6 0.00029 19.6 0.00068 25.6 0.00195
13.8 0.00027 19.8 0.00072 25.8 0.00200
14.0 0.00024 20.0 0.00076 26.0 0.00205
14.2 0.00021 20.2 0.00080 26.2 0.00210
14.4 0.00018 20.4 0.00084 26.4 0.00215
14.6 0.00015 20.6 0.00087 26.6 0.00220
14.8 0.00012 20.8 0.00091 26.8 0.00225
15.0 0.00009 21.0 0.00095 27.0 0.00230
15.2 0.00006 21.2 0.00099 27.2 0.00235
15.4 0.00003 21.4 0.00103 27.4 0.00240
15.6 0.00000 21.6 0.00107 27.6 0.00246
15.8 0.00003 21.8 0.00111 27.8 0.00251
16.0 0.00006 22.0 0.00115 28.0 0.00256
16.2 0.00009 22.2 0.00119 28.2 0.00261
16.4 0.00012 22.4 0.00123 28.4 0.00267
16.6 0.00016 22.6 0.00128 28.6 0.00272
16.8 0.00019 22.8 0.00132 28.8 0.00278
17.0 0.00022 23.0 0.00136 29.0 0.00283
17.2 0.00025 23.2 0.00140 29.2 0.00288
17.4 0.00029 23.4 0.00145 29.4 0.00294
17.6 0.00032 23.6 0.00149 29.6 0.00299
17.8 0.00036 23.8 0.00154 29.8 0.00306
18.0 0.00039 24.0 0.00158 30.0 0.00311
The table is only accurate when the distillate does not contain over
seven nor less than three per cent of alcohol. If the distillate
contain more than seven per cent of alcohol it is diluted and the
compensating correction made.
=620. Calculating Results.=—The specific gravity of the alcoholic
distillate having been determined by any approved method and corrected
to a temperature of 15°.6, the corresponding per cents of alcohol by
volume and by weight are found by consulting the following table.[636]
If, for example, the corrected specific gravity be exactly that given
in any figure of the table the corresponding per cents are directly
read. If the specific gravity found fall between two numbers in the
table the corresponding per cents are determined by interpolation.
TABLE SHOWING PERCENTAGE OF ALCOHOL
BY WEIGHT AND BY VOLUME.
-------------+------------------+---------------
Specific | Per cent | Per cent
gravity at | alcohol | alcohol
15°.6/15°.6. | by volume. | by weight.
-------------+------------------+---------------
1.00000 | 0.00 | 0.00
0.99992 | .05 | .04
984 | .10 | .08
976 | .15 | .12
968 | .20 | .16
961 | .25 | .20
953 | .30 | .24
945 | .35 | .28
937 | .40 | .32
930 | .45 | .36
.99923 | 0.50 | 0.40
915 | .55 | .44
907 | .60 | .48
900 | .65 | .52
892 | .70 | .56
884 | .75 | .60
877 | .80 | .64
869 | .85 | .67
861 | .90 | .71
854 | .95 | .75
.99849 | 1.00 | 0.79
842 | .05 | .83
834 | .10 | .87
827 | .15 | .91
819 | .20 | .95
812 | .25 | .99
805 | .30 | 1.03
797 | .35 | .07
790 | .40 | .11
782 | .45 | .15
.99775 | 1.50 | 1.19
768 | .55 | .23
760 | .60 | .27
753 | .65 | .31
745 | .70 | .35
738 | .75 | .39
731 | .80 | .43
723 | .85 | .47
716 | .90 | .51
708 | .95 | .55
.99701 | 2.00 | 1.59
694 | .05 | .63
687 | .10 | .67
679 | .15 | .71
672 | .20 | .75
665 | .25 | .79
658 | .30 | .83
651 | .35 | .87
643 | .40 | .91
636 | .45 | .95
0.99629 | 2.50 | 1.99
622 | .55 | 2.03
615 | .60 | .07
607 | .65 | .11
600 | .70 | .15
593 | .75 | .19
586 | .80 | .23
579 | .85 | .27
571 | .90 | .31
564 | .95 | .35
.99557 | 3.00 | 2.39
550 | .05 | .43
543 | .10 | .47
536 | .15 | .51
529 | .20 | .55
522 | .25 | .59
515 | .30 | .64
508 | .35 | .68
501 | .40 | .72
494 | .45 | .76
.99487 | 3.50 | 2.80
480 | .55 | .84
473 | .60 | .88
466 | .65 | .92
459 | .70 | .96
452 | .75 | 3.00
445 | .80 | .04
438 | .85 | .08
431 | .90 | .12
424 | .95 | .16
.99417 | 4.00 | 3.20
410 | .05 | .24
403 | .10 | .28
397 | .15 | .32
390 | .20 | .36
383 | .25 | .40
376 | .30 | .44
369 | .35 | .48
363 | .40 | .52
356 | .45 | .56
.99349 | 4.50 | 3.60
342 | .55 | .64
335 | .60 | .68
329 | .65 | .72
322 | .70 | .76
315 | .75 | .80
308 | .80 | .84
301 | .85 | .88
295 | .90 | .92
288 | .95 | .96
0.99281 | 5.00 | 4.00
274 | .05 | .04
268 | .10 | .08
261 | .15 | .12
255 | .20 | .16
248 | .25 | .20
241 | .30 | .24
235 | .35 | .28
228 | .40 | .32
222 | .45 | .36
.99215 | 5.50 | 4.40
208 | .55 | .44
202 | .60 | .48
195 | .65 | .52
189 | .70 | .56
182 | .75 | .60
175 | .80 | .64
169 | .85 | .68
162 | .90 | .72
156 | .95 | .76
.99149 | 6.00 | 4.80
143 | .05 | .84
136 | .10 | .87
130 | .15 | .92
123 | .20 | .96
117 | .25 | 5.00
111 | .30 | .05
104 | .35 | .09
098 | .40 | .13
091 | .45 | .17
.99085 | 6.50 | 5.21
079 | .55 | .25
072 | .60 | .29
066 | .65 | .33
059 | .70 | .37
053 | .75 | .41
047 | .80 | .45
040 | .85 | .49
034 | .90 | .53
027 | .95 | .57
.99021 | 7.00 | 5.61
015 | .05 | .65
009 | .10 | .69
002 | .15 | .73
.98996 | .20 | .77
990 | .25 | .81
984 | .30 | .86
978 | .35 | .90
971 | .40 | .94
965 | .45 | .98
0.98959 | 7.50 | 6.02
953 | .55 | .06
947 | .60 | .10
940 | .65 | .14
934 | .70 | .18
928 | .75 | .22
922 | .80 | .26
916 | .85 | .30
909 | .90 | .34
903 | .95 | .38
.98897 | 8.00 | 6.42
891 | .05 | .46
885 | .10 | .50
879 | .15 | .54
873 | .20 | .58
867 | .25 | .62
861 | .30 | .67
855 | .35 | .71
849 | .40 | .75
843 | .45 | .79
.98837 | 8.50 | 6.83
831 | .55 | .87
825 | .60 | .91
819 | .65 | .95
813 | .70 | .99
807 | .75 | 7.03
801 | .80 | .07
795 | .85 | .11
789 | .90 | .15
783 | .95 | .19
.98777 | 9.00 | 7.23
771 | .05 | .27
765 | .10 | .31
754 | .20 | .39
748 | .25 | .43
742 | .30 | .48
736 | .35 | .52
724 | .45 | .60
.98719 | 9.50 | 7.64
713 | .55 | .68
707 | .60 | .72
701 | .65 | .76
695 | .70 | .80
689 | .75 | .84
683 | .80 | .88
678 | .85 | .92
672 | .90 | .96
666 | .95 | 8.00
0.98660 | 10.00 | 8.04
654 | .05 | .08
649 | .10 | .12
643 | .15 | .16
637 | .20 | .20
632 | .25 | .24
626 | .30 | .28
620 | .35 | .33
614 | .40 | .37
609 | .45 | .41
.98603 | 10.50 | 8.45
597 | .55 | .49
592 | .60 | .53
586 | .65 | .57
580 | .70 | .61
575 | .75 | .65
569 | .80 | .70
563 | .85 | .74
557 | .90 | .78
552 | .95 | .82
.98546 | 11.00 | 8.86
540 | .05 | .90
535 | .10 | .94
529 | .15 | .98
524 | .20 | 9.02
518 | .25 | .07
513 | .30 | .11
507 | .35 | .15
502 | .40 | .19
496 | .45 | .23
.98491 | 11.50 | 9.27
485 | .55 | .31
479 | .60 | .35
474 | .65 | .39
468 | .70 | .43
463 | .75 | .47
457 | .80 | .51
452 | .85 | .55
446 | .90 | .59
441 | .95 | .63
.98435 | 12.00 | 9.67
430 | .05 | .71
424 | .10 | .75
419 | .15 | .79
413 | .20 | .83
408 | .25 | .87
402 | .30 | .92
397 | .35 | .96
391 | .40 | 10.00
386 | .45 | .04
0.98381 | 12.50 | 10.08
375 | .55 | .12
370 | .60 | .16
364 | .65 | .20
359 | .70 | .24
353 | .75 | .28
348 | .80 | .33
342 | .85 | .37
337 | .90 | .41
331 | .95 | .45
.98326 | 13.00 | 10.49
321 | .05 | .53
315 | .10 | .57
310 | .15 | .61
305 | .20 | .65
299 | .25 | .69
294 | .30 | .74
289 | .35 | .78
283 | .40 | .82
278 | .45 | .86
.98273 | 13.50 | 10.90
267 | .55 | .94
262 | .60 | .98
256 | .65 | 11.02
251 | .70 | .06
246 | .75 | .14
240 | .80 | .15
235 | .85 | .19
230 | .90 | .23
224 | .95 | .27
.98219 | 14.00 | 11.31
214 | .05 | .35
209 | .10 | .39
203 | .15 | .43
198 | .20 | .47
193 | .25 | .52
188 | .30 | .56
182 | .35 | .60
177 | .40 | .64
172 | .45 | .68
.98167 | 14.50 | 11.72
161 | .55 | .76
156 | .60 | .80
151 | .65 | .84
146 | .70 | .88
140 | .75 | .93
135 | .80 | .97
130 | .85 | 12.01
125 | .90 | .05
119 | .95 | .09
0.98114 | 15.00 | 12.13
108 | .05 | .17
104 | .10 | .21
099 | .15 | .25
093 | .20 | .29
088 | .25 | .33
083 | .30 | .38
078 | .35 | .42
073 | .40 | .46
068 | .45 | .50
.98063 | 15.50 | 12.54
057 | .55 | .58
052 | .60 | .62
047 | .65 | .66
042 | .70 | .70
037 | .75 | .75
032 | .80 | .79
026 | .85 | .83
021 | .90 | .87
016 | .95 | .91
.98011 | 16.00 | 12.95
005 | .05 | .99
001 | .10 | 13.03
.97996 | .15 | .08
991 | .20 | .12
986 | .25 | .16
980 | .30 | .20
975 | .35 | .24
970 | .40 | .29
965 | .45 | .33
.97960 | 16.50 | 13.37
955 | .55 | .41
950 | .60 | .45
945 | .65 | .49
940 | .70 | .53
935 | .75 | .57
929 | .80 | .62
924 | .85 | .66
919 | .90 | .70
914 | .95 | .74
.97909 | 17.00 | 13.78
904 | .05 | .82
899 | .10 | .86
894 | .15 | .90
889 | .20 | .94
884 | .25 | .98
879 | .30 | 14.03
874 | .35 | .07
869 | .40 | .11
864 | .45 | .15
0.97859 | 17.50 | 14.19
853 | .55 | .23
848 | .60 | .27
843 | .65 | .31
838 | .70 | .35
833 | .75 | .40
828 | .80 | .44
823 | .85 | .48
818 | .90 | .52
813 | .95 | .56
.97808 | 18.00 | 14.60
803 | .05 | .64
798 | .10 | .68
793 | .15 | .73
788 | .20 | .77
783 | .25 | .81
778 | .30 | .85
773 | .35 | .89
768 | .40 | .94
763 | .45 | .98
.97758 | 18.50 | 15.02
753 | .55 | .06
748 | .60 | .10
743 | .65 | .14
738 | .70 | .18
733 | .75 | .22
728 | .80 | .27
723 | .85 | .31
718 | .90 | .35
713 | .95 | .39
.97708 | 19.00 | 15.43
703 | .05 | .47
698 | .10 | .51
693 | .15 | .55
688 | .20 | .59
683 | .25 | .63
678 | .30 | .68
673 | .35 | .72
668 | .40 | .76
663 | .45 | .80
.97658 | 19.50 | 15.84
653 | .55 | .88
648 | .60 | .93
643 | .65 | .97
638 | .70 | 16.01
633 | .75 | .05
628 | .80 | .09
623 | .85 | .14
618 | .90 | .18
613 | .95 | .22
0.97608 | 20.00 | 16.26
603 | .05 | .30
598 | .10 | .34
593 | .15 | .38
588 | .20 | .42
583 | .25 | .46
578 | .30 | .51
573 | .35 | .58
568 | .40 | .59
563 | .45 | .63
.97558 | 20.50 | 16.67
552 | .55 | .71
547 | .60 | .75
542 | .65 | .80
537 | .70 | .84
532 | .75 | .88
527 | .80 | .92
522 | .85 | .96
517 | .90 | 17.01
512 | .95 | .05
.97507 | 21.00 | 17.09
502 | .05 | .13
497 | .10 | .17
492 | .15 | .22
487 | .20 | .26
482 | .25 | .30
477 | .30 | .34
472 | .35 | .38
467 | .40 | .43
462 | .45 | .47
.97457 | 21.50 | 17.51
451 | .55 | .55
446 | .60 | .59
441 | .65 | .63
436 | .70 | .67
431 | .75 | .71
426 | .80 | .76
421 | .85 | .80
416 | .90 | .84
411 | .95 | .88
.97406 | 22.00 | 17.92
401 | .05 | .96
396 | .10 | 18.00
391 | .15 | .05
386 | .20 | .09
381 | .25 | .13
375 | .30 | .17
370 | .35 | .21
365 | .40 | .26
360 | .45 | .30
0.97355 | 22.50 | 18.34
350 | .55 | .38
345 | .60 | .42
340 | .65 | .47
335 | .70 | .51
330 | .75 | .55
324 | .80 | .59
319 | .85 | .63
314 | .90 | .68
309 | .95 | .72
.97304 | 23.00 | 18.76
299 | .05 | .80
294 | .10 | .84
289 | .15 | .88
283 | .20 | .92
278 | .25 | .96
273 | .30 | 19.01
268 | .35 | .05
263 | .40 | .09
258 | .45 | .13
.97253 | 23.50 | 19.17
247 | .55 | .21
242 | .60 | .25
237 | .65 | .30
232 | .70 | .34
227 | .75 | .38
222 | .80 | .42
216 | .85 | .46
211 | .90 | .51
206 | .95 | .55
.97201 | 24.00 | 19.59
196 | .05 | .63
191 | .10 | .67
185 | .15 | .72
180 | .20 | .76
175 | .25 | .80
170 | .30 | .84
165 | .35 | .88
159 | .40 | .93
154 | .45 | .97
.97149 | 24.50 | 20.01
144 | .55 | .05
139 | .60 | .09
133 | .65 | .14
128 | .70 | .18
123 | .75 | .22
118 | .80 | .26
113 | .85 | .30
107 | .90 | .35
102 | .95 | .39
0.97097 | 25.00 | 20.43
092 | .05 | .47
086 | .10 | .51
081 | .15 | .56
076 | .20 | .60
071 | .25 | .64
065 | .30 | .68
060 | .35 | .72
055 | .40 | .77
049 | .45 | .81
.97014 | 25.50 | 20.85
039 | .55 | .89
033 | .60 | .93
028 | .65 | .98
023 | .70 | 21.02
018 | .75 | .06
012 | .80 | .10
007 | .85 | .14
001 | .90 | .19
.96996 | .95 | .23
.96991 | 26.00 | 21.27
986 | .05 | .31
980 | .10 | .35
975 | .15 | .40
969 | .20 | .44
964 | .25 | .48
959 | .30 | .52
953 | .35 | .56
949 | .40 | .61
942 | .45 | .65
.96937 | 26.50 | 21.69
932 | .55 | .73
926 | .60 | .77
921 | .65 | .82
915 | .70 | .86
910 | .75 | .90
905 | .80 | .94
899 | .85 | .98
894 | .90 | 22.03
888 | .95 | .07
.96883 | 27.00 | 22.11
877 | .05 | .15
872 | .10 | .20
866 | .15 | .24
861 | .20 | .28
855 | .25 | .33
850 | .30 | .37
844 | .35 | .41
839 | .40 | .45
833 | .45 | .50
0.96828 | 27.50 | 22.54
822 | .55 | .58
816 | .60 | .62
811 | .65 | .67
805 | .70 | .71
800 | .75 | .75
794 | .80 | .79
789 | .85 | .83
783 | .90 | .88
778 | .95 | .92
.96772 | 28.00 | 22.96
766 | .05 | 23.00
761 | .10 | .04
755 | .15 | .09
749 | .20 | .13
744 | .25 | .17
738 | .30 | .21
732 | .35 | .25
726 | .40 | .30
721 | .45 | .34
.96715 | 28.50 | 23.38
709 | .55 | .42
704 | .60 | .47
698 | .65 | .51
692 | .70 | .55
687 | .75 | .60
681 | .80 | .64
675 | .85 | .68
669 | .90 | .72
664 | .95 | .77
.96658 | 29.00 | 23.81
652 | .05 | .85
646 | .10 | .89
640 | .15 | .94
635 | .20 | .98
629 | .25 | 24.02
623 | .30 | .06
617 | .35 | .10
611 | .40 | .15
605 | .45 | .19
.96600 | 29.50 | 24.23
594 | .55 | .27
587 | .60 | .32
582 | .65 | .36
576 | .70 | .40
570 | .75 | .45
564 | .80 | .49
559 | .85 | .53
553 | .90 | .57
547 | .95 | .62
0.96541 | 30.00 | 24.66
535 | .05 | .70
529 | .10 | .74
523 | .15 | .79
517 | .20 | .83
511 | .25 | .87
505 | .30 | .91
499 | .35 | .95
493 | .40 | 25.00
487 | .45 | .04
.96481 | 30.50 | 25.08
475 | .55 | .12
469 | .60 | .17
463 | .65 | .21
457 | .70 | .25
451 | .75 | .30
445 | .80 | .34
439 | .85 | .38
433 | .90 | .42
427 | .95 | .47
.96421 | 31.00 | 25.51
415 | .05 | .55
409 | .10 | .60
403 | .15 | .64
396 | .20 | .68
390 | .25 | .73
384 | .30 | .77
378 | .35 | .81
372 | .40 | .85
366 | .45 | .90
.96360 | 31.50 | 25.94
353 | .55 | .98
347 | .60 | 26.03
341 | .65 | .07
335 | .70 | .11
329 | .75 | .16
323 | .80 | .20
316 | .85 | .24
310 | .90 | .28
304 | .95 | .33
.96298 | 32.00 | 26.37
292 | .05 | .41
285 | .10 | .46
279 | .15 | .50
273 | .20 | .54
267 | .25 | .59
260 | .30 | .63
254 | .35 | .67
248 | .40 | .71
241 | .45 | .76
0.96235 | 32.50 | 26.80
229 | .55 | .84
222 | .60 | .89
216 | .65 | .93
210 | .70 | .97
204 | .75 | 27.02
197 | .80 | .06
191 | .85 | .10
185 | .90 | .14
178 | .95 | .19
.96172 | 33.00 | 27.23
166 | .05 | .27
159 | .10 | .32
153 | .15 | .36
146 | .20 | .40
140 | .25 | .45
133 | .30 | .49
127 | .35 | .53
120 | .40 | .57
114 | .45 | .62
.96108 | 33.50 | 27.66
101 | .55 | .70
095 | .60 | .75
088 | .65 | .79
082 | .70 | .83
075 | .75 | .88
069 | .80 | .92
062 | .85 | .97
056 | .90 | 28.00
049 | .95 | .05
.96043 | 34.00 | 28.09
036 | .05 | .13
030 | .10 | .18
023 | .15 | .22
016 | .20 | .26
010 | .25 | .31
003 | .30 | .35
.95996 | .35 | .39
990 | .40 | .43
983 | .45 | .48
.95977 | 34.50 | 28.52
970 | .55 | .56
963 | .60 | .61
957 | .65 | .65
950 | .70 | .70
943 | .75 | .74
937 | .80 | .78
930 | .85 | .83
923 | .90 | .87
917 | .95 | .92
0.95910 | 35.00 | 28.96
903 | .05 | 29.00
896 | .10 | .05
889 | .15 | .09
883 | .20 | .13
876 | .25 | .18
869 | .30 | .22
862 | .35 | .26
855 | .40 | .30
848 | .45 | .35
.95842 | 35.50 | 29.39
835 | .55 | .43
828 | .60 | .48
821 | .65 | .52
814 | .70 | .57
807 | .75 | .61
800 | .80 | .65
794 | .85 | .70
787 | .90 | .74
780 | .95 | .79
.95773 | 36.00 | 29.83
766 | .05 | .87
759 | .10 | .92
752 | .15 | .96
745 | .20 | 30.00
738 | .25 | .05
731 | .30 | .09
724 | .35 | .13
717 | .40 | .17
710 | .45 | .22
.95703 | 36.50 | 30.26
695 | .55 | .30
688 | .60 | .35
681 | .65 | .39
674 | .70 | .44
667 | .75 | .48
660 | .80 | .52
653 | .85 | .57
646 | .90 | .61
639 | .95 | .66
.95632 | 37.00 | 30.70
625 | .05 | .74
618 | .10 | .79
610 | .15 | .83
603 | .20 | .88
596 | .25 | .92
589 | .30 | .96
581 | .35 | 31.01
574 | .40 | .05
567 | .45 | .10
0.95560 | 37.50 | 31.14
552 | .55 | .18
545 | .60 | .23
538 | .65 | .27
531 | .70 | .32
523 | .75 | .36
516 | .80 | .40
509 | .85 | .45
502 | .90 | .49
494 | .95 | .54
.95487 | 38.00 | 31.58
480 | .05 | .63
472 | .10 | .67
465 | .15 | .72
457 | .20 | .76
450 | .25 | .81
442 | .30 | .85
435 | .35 | .90
427 | .40 | .94
420 | .45 | .99
.95413 | 38.50 | 32.03
405 | .55 | .07
398 | .60 | .12
390 | .65 | .16
383 | .70 | .20
375 | .75 | .25
368 | .80 | .29
360 | .85 | .33
353 | .90 | .37
345 | .95 | .42
.95338 | 39.00 | 32.46
330 | .05 | .50
323 | .10 | .55
315 | .15 | .59
307 | .20 | .64
300 | .25 | .68
292 | .30 | .72
284 | .35 | .77
277 | .40 | .81
269 | .45 | .86
.95262 | 39.50 | 32.90
254 | .55 | .95
246 | .60 | .99
239 | .65 | 33.04
231 | .70 | .08
223 | .75 | .13
216 | .80 | .17
208 | .85 | .22
200 | .90 | .27
193 | .95 | .31
0.95185 | 40.00 | 33.35
177 | .05 | .39
169 | .10 | .44
161 | .15 | .48
154 | .20 | .53
146 | .25 | .57
138 | .30 | .61
130 | .35 | .66
122 | .40 | .70
114 | .45 | .75
.95107 | 40.50 | 33.79
099 | .55 | .84
091 | .60 | .88
083 | .65 | .93
075 | .70 | .97
067 | .75 | 34.02
059 | .80 | .06
052 | .85 | .11
044 | .90 | .15
036 | .95 | .20
.95028 | 41.00 | 34.24
020 | .05 | .28
012 | .10 | .33
004 | .15 | .37
.94996 | .20 | .42
988 | .25 | .46
980 | .30 | .50
972 | .35 | .55
964 | .40 | .59
956 | .45 | .64
.94948 | 41.50 | 34.68
940 | .55 | .73
932 | .60 | .77
924 | .65 | .82
916 | .70 | .86
908 | .75 | .91
900 | .80 | .95
892 | .85 | 35.00
884 | .90 | .04
876 | .95 | .09
.94868 | 42.00 | 35.13
860 | .05 | .18
852 | .10 | .22
843 | .15 | .27
835 | .20 | .31
827 | .25 | .36
820 | .30 | .40
811 | .35 | .45
802 | .40 | .49
794 | .45 | .54
0.94786 | 42.50 | 35.58
778 | .55 | .63
770 | .60 | .67
761 | .65 | .72
753 | .70 | .76
745 | .75 | .81
737 | .80 | .85
729 | .85 | .90
720 | .90 | .94
712 | .95 | .99
.94704 | 43.00 | 36.03
696 | .05 | .08
687 | .10 | .12
679 | .15 | .17
670 | .20 | .21
662 | .25 | .23
654 | .30 | .30
645 | .35 | .35
637 | .40 | .39
628 | .45 | .44
.94620 | 43.50 | 36.48
612 | .55 | .53
603 | .60 | .57
595 | .65 | .62
586 | .70 | .66
578 | .75 | .71
570 | .80 | .75
561 | .85 | .80
553 | .90 | .84
544 | .95 | .89
.94536 | 44.00 | 36.93
527 | .05 | .98
519 | .10 | 37.02
510 | .15 | .07
502 | .20 | .11
493 | .25 | .16
484 | .30 | .21
476 | .35 | .25
467 | .40 | .30
459 | .45 | .34
.94450 | 44.50 | 37.39
441 | .55 | .44
433 | .60 | .48
424 | .65 | .53
416 | .70 | .57
407 | .75 | .62
398 | .80 | .66
390 | .85 | .71
381 | .90 | .76
373 | .95 | .80
0.94364 | 45.00 | 37.84
355 | .05 | .89
346 | .10 | .93
338 | .15 | .98
329 | .20 | 38.02
320 | .25 | .07
311 | .30 | .12
302 | .35 | .16
294 | .40 | .21
285 | .45 | .25
.94276 | 45.50 | 38.30
267 | .55 | .35
258 | .60 | .39
250 | .65 | .44
241 | .70 | .48
232 | .75 | .53
223 | .80 | .57
214 | .85 | .62
206 | .90 | .66
197 | .95 | .71
.94188 | 46.00 | 38.75
179 | .05 | .80
170 | .10 | .84
161 | .15 | .89
152 | .20 | .93
143 | .25 | .98
134 | .30 | 39.03
125 | .35 | .07
116 | .40 | .12
107 | .45 | .16
.94098 | 46.50 | 39.21
089 | .55 | .26
080 | .60 | .30
071 | .65 | .35
062 | .70 | .39
053 | .75 | .44
044 | .80 | .49
035 | .85 | .53
026 | .90 | .58
017 | .95 | .62
.94008 | 47.00 | 39.67
.93999 | .05 | .72
990 | .10 | .76
980 | .15 | .81
971 | .20 | .85
962 | .25 | .90
953 | .30 | .95
944 | .35 | .99
934 | .40 | 40.04
925 | .45 | .08
0.93916 | 47.50 | 40.13
906 | .55 | .18
898 | .60 | .22
888 | .65 | .27
879 | .70 | .32
870 | .75 | .37
861 | .80 | .41
852 | .85 | .46
842 | .90 | .51
833 | .95 | .55
.93824 | 48.00 | 40.60
815 | .05 | .65
808 | .10 | .69
796 | .15 | .74
786 | .20 | .78
777 | .25 | .83
768 | .30 | .88
758 | .35 | .92
740 | .40 | .97
739 | .45 | 41.01
.93730 | 48.50 | 41.06
721 | .55 | .11
711 | .60 | .15
702 | .65 | .20
692 | .70 | .24
683 | .75 | .29
673 | .80 | .34
664 | .85 | .38
655 | .90 | .43
645 | .95 | .47
.93636 | 49.00 | 41.52
626 | .05 | .57
617 | .10 | .61
607 | .15 | .66
598 | .20 | .71
588 | .25 | .76
578 | .30 | .80
569 | .35 | .85
559 | .40 | .90
550 | .45 | .94
.93540 | 49.50 | 41.99
530 | .55 | 42.04
521 | .60 | .08
511 | .65 | .13
502 | .70 | .18
492 | .75 | .23
482 | .80 | .27
473 | .85 | .32
463 | .90 | .37
454 | .95 | .41
-------------+------------------+------------------
=621. Determination of Percentage of Alcohol by Means Of Vapor
Temperature.=—The temperature of a mixture of alcohol and water vapors
is less than that of water alone and the depression is inversely
proportional to the quantity of alcohol present. This principle is
utilized in the construction of the ebullioscope or ebulliometer.
In this apparatus the temperature of pure boiling water vapor is
determined by a preliminary experiment. This point must be frequently
revised in order to correct it for variations in barometric pressure.
The water is withdrawn from the boiler of the apparatus, the same
volume of a wine or beer placed therein, and the vapor temperature
again determined. By comparing the boiling point of the wine, with a
scale calibrated for different percentages of alcohol, the quantity
of spirit present is determined. When water vapor is at 100° a _vin
ordinaire_ having eight per cent of alcohol gives a vapor at 93°.8. The
presence of extractive matters in the sample, which tend to raise its
boiling point, is neglected in the calculation of results.
=622. Improved Ebullioscope.=—The principle mentioned in the above
paragraph may be applied with a considerable degree of accuracy, by
using the improved ebullioscope described below.[637]
The apparatus consists of a glass flask F, shaped somewhat like an
erlenmeyer, closed at the top with a rubber stopper carrying a central
aperture for the insertion of the delicate thermometer A B, and a
lateral smaller aperture for connecting the interior of the flask with
the condenser D. The return of the condensed vapors from D is effected
through the tube entering the flask F in such a manner as to deliver
the condensed liquid beneath the surface of the liquid in F as shown
in the figure. The flask F contains pieces of scrap platinum or pumice
stone to prevent bumping and secure an even ebullition. The flask F
rests upon a disk of asbestos, perforated in such a way as to have the
opening fully covered by the bottom of the flask. To protect F against
the influence of air currents it is enclosed in the glass cylinder E
resting on the asbestos disk below and closed with a detachable soft
rubber cover at the top. The temperature between the cylinder E and
the flask F is measured by the thermometer C and the flame of the
lamp G should be so adjusted as to bring the temperature between the
flask F and the cylinder E to about 90° at the time of reading the
thermometer B. The bulb of the thermometer B may be protected by a thin
glass tube carrying distilled water, so adjusted as to prevent the
escape of the watery vapor into F. The thermometer B is such as is used
for determining molecular weights by the cryoscopic method. It has a
cistern at A which holds any excess of mercury not needed in _adjusting
the thermometer_ for any required temperature.
[Illustration: FIG. 125. IMPROVED EBULLIOSCOPE.]
A second apparatus, exactly similar to the one described, is
conveniently used for measuring the changes in _barometric_ pressure
during the process of the analysis. The temperature of the vapor of
boiling water having been first determined, the beer or wine is placed
in F, and the temperature of the vapor of the boiling liquid determined
after the temperature of the air layer between E and F reaches about
90°, measured on the thermometer C. By using alcoholic mixtures of
known strength the depression for each changing per cent of alcohol
is determined for each system of apparatus employed, and this having
once been done, the percentage of alcohol in any unknown liquid is
at once determined by inspecting the thermometer, the bulb of which
is immersed in the vapor from the boiling liquid. In the apparatus
figured, a depression of 0°.8 is equivalent to one per cent of alcohol
by volume. Full directions for the manipulation of the apparatus may be
found in the paper cited above.
=623. Total Fixed Matters.=—The residue left on evaporating a fermented
beverage to dryness is commonly known as extractive matter, or
simply extract. It is composed chiefly of unfermented carbohydrates,
organic acids, nitrogenous bodies, glycerol and mineral substances.
Hydrochloric and sulfuric acids may also be found therein. If any
non-volatile preservatives have been used in the sample, such as
borax, salicylates and the like, these will also be found in the
solid residue. The bodies which escape are water, alcohols, ethers
and essential oils. The character of the residue left by wines and
beers is evidently different. In each case it should contain typical
components which aid in judging of the purity of the sample. For
instance, in beers the substitution for malt of carbohydrate bodies
comparatively free of proteids, produces a beer containing a deficiency
of nitrogenous bodies. Pure malt beer will rarely have less than
one-half of a per cent of proteids, while beer made largely of glucose,
rice or hominy grits, will have a much smaller quantity. First will be
described below the methods of determining the fixed residue left on
evaporation, and thereafter the processes for ascertaining its leading
components.
=624. Methods of the Official Chemists.=—Two methods are in use by
the official chemists for determining the fixed solids in fermented
beverages.[638] They are as follows:
_Direct Method._—Fifty cubic centimeters of the sample are weighed,
placed in a platinum dish about eighty millimeters in diameter and
capable of holding about seventy-five cubic centimeters and evaporated
on the steam bath to a sirupy consistence. The residue is heated for
two and a half hours in a drying oven at the temperature of boiling
water and weighed.
_In Sweet Wines._—Ten cubic centimeters of the liquor are weighed and
diluted to 100 with water. Fifty cubic centimeters of this solution are
evaporated as described above.
_Optional Method._—Fifty cubic centimeters of the sample are placed in
a platinum or porcelain dish and evaporated on the steam bath until
the volume is reduced to one-third. The dealcoholized liquid is washed
into a fifty cubic centimeter flask, cooled and made up to the original
volume. It is mixed thoroughly and the specific gravity ascertained
with a pyknometer, hydrostatic balance or an accurately standardized
hydrometer. The percentage of total solids is obtained from the
appended table. The column on the left of the specific gravity gives
the percentage of extract in a wine, as calculated by Hager, and that
on the right the percentage of extract in a beer or wort, as calculated
by Schultze. According to Baumert, however, Schultze’s table gives
results which approximate more closely the data obtained by direct
estimation than does Hager’s.
TABLES OF HAGER AND SCHULTZE FOR
THE DETERMINATION OF EXTRACT
BY THE INDIRECT METHOD.
======+==================+===========
Hager.| Specific gravity.| Schultze.
------+------------------+-----------
0.84 | 1.0038 | 1.00
0.86 | 1.0039 | 1.02
0.88 | 1.0040 | 1.05
0.90 | 1.0041 | 1.08
0.92 | 1.0042 | 1.10
0.94 | 1.0043 | 1.13
0.96 | 1.0044 | 1.15
0.98 | 1.0045 | 1.18
1.00 | 1.0046 | 1.21
1.02 | 1.0047 | 1.23
1.04 | 1.0048 | 1.26
1.06 | 1.0049 | 1.29
1.08 | 1.0050 | 1.31
1.10 | 1.0051 | 1.34
1.12 | 1.0052 | 1.36
1.15 | 1.0053 | 1.39
1.17 | 1.0054 | 1.41
1.19 | 1.0055 | 1.44
1.22 | 1.0056 | 1.46
1.25 | 1.0057 | 1.49
1.27 | 1.0058 | 1.51
1.30 | 1.0059 | 1.54
1.32 | 1.0060 | 1.56
1.34 | 1.0061 | 1.59
1.37 | 1.0062 | 1.62
1.39 | 1.0063 | 1.64
1.42 | 1.0064 | 1.67
1.44 | 1.0065 | 1.69
1.46 | 1.0066 | 1.72
1.48 | 1.0067 | 1.74
1.50 | 1.0068 | 1.77
1.52 | 1.0069 | 1.79
1.55 | 1.0070 | 1.82
1.57 | 1.0071 | 1.84
1.59 | 1.0072 | 1.87
1.61 | 1.0073 | 1.90
1.64 | 1.0074 | 1.92
1.66 | 1.0075 | 1.95
1.68 | 1.0076 | 1.97
1.70 | 1.0077 | 2.00
1.72 | 1.0078 | 2.02
1.75 | 1.0079 | 2.05
1.77 | 1.0080 | 2.07
1.79 | 1.0081 | 2.10
1.82 | 1.0082 | 2.12
1.84 | 1.0083 | 2.15
1.86 | 1.0084 | 2.17
1.88 | 1.0085 | 2.20
1.90 | 1.0086 | 2.23
1.92 | 1.0087 | 2.25
1.94 | 1.0088 | 2.28
1.96 | 1.0089 | 2.30
1.98 | 1.0090 | 2.33
2.00 | 1.0091 | 2.35
2.03 | 1.0092 | 2.38
2.05 | 1.0093 | 2.41
2.07 | 1.0094 | 2.43
2.09 | 1.0095 | 2.46
2.11 | 1.0096 | 2.48
2.14 | 1.0097 | 2.51
2.16 | 1.0098 | 2.53
2.18 | 1.0099 | 2.56
2.21 | 1.0100 | 2.58
2.23 | 1.0101 | 2.61
2.25 | 1.0102 | 2.64
2.27 | 1.0103 | 2.66
2.30 | 1.0104 | 2.69
2.32 | 1.0105 | 2.71
2.34 | 1.0106 | 2.74
2.36 | 1.0107 | 2.76
2.38 | 1.0108 | 2.79
2.40 | 1.0109 | 2.82
2.42 | 1.0110 | 2.84
2.44 | 1.0111 | 2.87
2.46 | 1.0112 | 2.89
2.48 | 1.0113 | 2.92
2.50 | 1.0114 | 2.94
2.52 | 1.0115 | 2.97
2.54 | 1.0116 | 2.99
2.57 | 1.0117 | 3.02
2.59 | 1.0118 | 3.05
2.61 | 1.0119 | 3.07
2.64 | 1.0120 | 3.10
2.66 | 1.0121 | 3.12
2.68 | 1.0122 | 3.15
2.70 | 1.0123 | 3.17
2.72 | 1.0124 | 3.20
2.75 | 1.0125 | 3.23
2.77 | 1.0126 | 3.25
2.79 | 1.0127 | 3.28
2.82 | 1.0128 | 3.30
2.84 | 1.0129 | 3.33
2.86 | 1.0130 | 3.35
2.88 | 1.0131 | 3.38
2.90 | 1.0132 | 3.41
2.92 | 1.0133 | 3.43
2.94 | 1.0134 | 3.46
2.96 | 1.0135 | 3.48
2.98 | 1.0136 | 3.51
3.00 | 1.0137 | 3.54
======+==================+===========
If it be desired to use this table for the examination of liquors
containing a higher percentage of extract, Schultze’s table (intended
originally for wort) may be consulted.
Gautier regards the fixed solids as the residue obtained on
evaporating, in a flat platinum dish, ten cubic centimeters of wine at
100° for four hours and a half.[639]
The official French method is as follows: Twenty cubic centimeters of
wine are placed in a flat bottom, platinum dish of such a diameter
that the depth of the liquid therein does not exceed one millimeter.
The dish should be immersed as totally as possible in the steam. The
heating is continued for six hours.
The following method is used at the municipal laboratory of Paris:
Twenty-five cubic centimeters of wine are placed in a flat bottom,
platinum dish seventy millimeters in diameter and twenty-five deep. The
dish is placed on a water bath in such a manner that it just touches
the surface of the water which is kept at a constant level. The heating
is continued for seven hours.[640]
=625. Determination in a Vacuum.=—To avoid the changes and
decomposition produced by heating, the fixed solids may also be
determined by drying the sample in a vacuum over sulfuric acid. In
this laboratory, it has been found that the process may be greatly
facilitated by connecting the desiccating apparatus with the vacuum
service of the working desks in which a vacuum corresponding to a
mercurial column of 600 millimeters is obtained. The desiccator is
provided with a valve whereby a minute current of dry air is allowed
to flow through it. This current is not large enough to lessen the
vacuum but is sufficient to greatly accelerate the rapidity of the
evaporation. The evaporation is hastened also, in a marked degree, by
absorbing the liquid with a piece of filter paper previously dried in a
vacuum. When it is desired to examine the residue, however, it must be
obtained in a flat dish exposing a large surface to evaporation.
=626. Estimation of Water.=—It is evident that the percentage of water
in a fermented beverage is easily calculated when the percentage of
alcohol by weight and that of the dry residue are known. In a given
case, if the number of grams of alcohol in 100 of the sample be five
and that of fixed solids four and a half, the quantity of water therein
is 100 - (5.0 + 4.5) = 90.5 grams. In this case the volatile essences
are counted as water, but these, at most, are so small in quantity as
to be practically unweighable. Nevertheless, it must be admitted that
direct drying, in many cases, may give erroneous results, especially
when the sample contains an abundance of ethers and of glycerol. The
loss which takes place on evaporation may be diminished by adding to
the sample, before evaporation, a known weight of potassium sulfate
in crystals, which serves to increase the surface of evaporation, to
hasten the process and to obtain a quantity of residue in excess of
that secured by direct evaporation in an open dish.
=627. Total Acidity.=—The acidity found in fermented beverages is
due both to the natural acids of the materials from which they are
made, and to those caused by fermentation. The typical acids also
indicate the nature of the original materials, as malic in cider and
tartaric in wine. The acids of beers are due almost exclusively to
fermentation, and acetic is probably the dominant one. In determining
total acidity, it is not always convenient to ascertain beforehand what
acid predominates, nor to accurately distribute the acid among its
various components. In the analytical work it is advisable, therefore,
to estimate the total acid of cider as malic, of wines as tartaric and
of beers as acetic. The process of titration is conducted as follows:
Expel any carbon dioxid that is present by continued shaking. Transfer
ten cubic centimeters to a beaker and, in the case of white wines, add
about ten drops of a neutral litmus solution. Add decinormal sodium
hydroxid solution until the red color changes to violet. Then add the
reagent, a few drops at a time, until a drop of the liquid, placed on
delicate red litmus paper, shows an alkaline reaction.
One cubic centimeter of decinormal sodium hydroxid solution = 0.0075
gram tartaric, 0.0067 of malic and 0.006 gram of acetic acid.
=628. Determination of Volatile Acids.=—Fifty cubic centimeters of the
sample, to which a little tannin has been added to prevent foaming,
are distilled in a current of steam. The flask is heated until the
liquid boils, when the lamp under it is turned down and the steam
passed through until 200 cubic centimeters have been collected in the
receiver. The distillate is titrated with decinormal sodium hydroxid
solution and the result expressed as acetic acid.
One cubic centimeter of decinormal sodium hydroxid solution = 0.0060
gram acetic acid.
The acidity due to volatile acids may be determined by ascertaining the
total acidity as above described, evaporating 100 cubic centimeters to
one-third of their volume, restoring the original volume with water and
again titrating. The difference between the first and second titrations
represents the volatile acidity.
A method of determining volatile acidity in wines, without the
application of heat, has been proposed by de la Source.[641] The
sample, five cubic centimeters, freed of carbon dioxid by shaking,
is placed in a flat dish about eight centimeters in diameter. In a
separate portion of the sample, the total acidity is determined in the
presence of phenolphthalien by a set solution of barium hydroxid, one
cubic centimeter of which is equal to four milligrams of sulfuric acid.
The sample in the flat dish is placed in a desiccator, which contains
both sulfuric acid and solid potassium hydroxid, and left for two days,
by which time it is practically dry. The residue is dissolved in two
cubic centimeters of warm water and the dish is kept in the desiccator
for an additional two days. By this time the volatile acids, even
acetic, will have disappeared and the residual acidity is determined
after solution in water.
The method is also applicable when wines have been treated with an
alkali. In this case two samples of five cubic centimeters each are
acidified with two cubic centimeters of a solution of tartaric acid
containing twenty-five grams per liter. This treatment sets free the
volatile acids, and their quantity is determined as before.
=629. Titration with Phenolphthalien.=—The total acidity is also easily
determined by titration with a set alkali, using phenolphthalien as
indicator. Colored liquors must be treated with animal black before the
analysis. The sample is shaken to expel carbon dioxid and five cubic
centimeters added to 100 of water containing phenolphthalien. The set
alkali (tenth normal soda) is added until the red color is discharged.
Even wines having a considerable degree of color may be titrated in
this way.[642] The acidity, expressed as tartaric, may be stated as due
to sulfuric by dividing by 1.53.
=630. Determination of Tartaric Acid.=—The determination of potassium
bitartrate is necessary when an estimation of the free tartaric acid is
desired.[643]
Fifty cubic centimeters of wine are placed in a porcelain dish and
evaporated to a sirupy consistence, a little quartz sand being added
to render subsequent extraction easier. After cooling, seventy cubic
centimeters of ninety-six per cent alcohol are added with constant
stirring. After standing for twelve hours, at as low a temperature as
practicable, the solution is filtered and the precipitate washed with
alcohol until the filtrate is no longer acid. The alcoholic filtrate
is preserved for the estimation of the tartaric acid. The filter and
precipitate are returned to the porcelain dish and repeatedly treated
with hot water, each extraction being filtered into a flask or beaker
until the washings are neutral. The combined aqueous filtrates and
washings are titrated with decinormal sodium hydroxid solution.
One cubic centimeter of decinormal sodium hydroxid solution = 0.0188
gram potassium bitartrate.
The alcoholic filtrate is made up to a definite volume with water and
divided into two equal portions. One portion is exactly neutralized
with decinormal sodium hydroxid solution, the other portion added,
the alcohol evaporated, the residue washed into a porcelain dish and
treated as above.
One cubic centimeter decinormal sodium hydroxid solution = 0.0075 gram
tartaric acid.
As, however, only half of the free tartaric acid is determined by this
method:
One cubic centimeter decinormal sodium hydroxid = 0.0150 gram of
tartaric acid.
=631. Modified Berthelot-Fleury Method.=—Ten cubic centimeters of
wine are neutralized with potassium hydroxid solution and mixed in a
graduated cylinder with forty cubic centimeters of the same sample.
To one-fifth of the volume, corresponding to ten cubic centimeters of
wine, fifty cubic centimeters of a mixture of equal parts of alcohol
and ether are added and allowed to stand twenty-four hours. The
precipitated potassium bitartrate is separated by filtration, dissolved
in water and titrated. The excess of potassium bitartrate over the
amount of that constituent present in the wine corresponds to the free
tartaric acid.[644]
=632. Determination of Tartaric, Malic and Succinic Acids.=—Two hundred
cubic centimeters of wine are evaporated to one-half, cooled and lead
subacetate solution added until the reaction is alkaline.[645] The
precipitate is separated by filtration and washed with cold water until
the filtrate shows only a slight reaction for lead. The precipitate
is washed from the filter into a beaker, by means of hot water, and
treated hot with hydrogen sulfid until all the lead is converted into
sulfid. It is then filtered hot and the lead sulfid washed with hot
water until the washings are no longer acid. The filtrate and washings
are evaporated to fifty cubic centimeters and accurately neutralized
with potassium hydroxid. An excess of a saturated solution of calcium
acetate is added and the liquid allowed to stand from four to six
hours with frequent stirring. It is then filtered and the precipitate
washed until the filtrate amounts to exactly 100 cubic centimeters.
The precipitate of calcium tartrate is converted into calcium oxid by
igniting in a platinum crucible. After cooling, from ten to fifteen
cubic centimeters of normal hydrochloric acid are added, the solution
washed into a beaker and accurately titrated with normal potassium
hydroxid solution. Every cubic centimeter of normal acid saturated
by the calcium oxid is equivalent to 0.0750 gram tartaric acid. To
the amount so obtained, 0.0286 gram must be added, representing the
tartaric acid held in solution in the filtrate as calcium tartrate. The
sum represents the total tartaric acid in the wine.
The filtrate from the calcium tartrate is evaporated to about
twenty-five cubic centimeters, cooled and mixed with three times
its volume of ninety-six per cent alcohol. After standing several
hours, the precipitate is collected on a weighed filter, dried at
100° and weighed. It represents the calcium salts of malic, succinic
and sulfuric acids and of the tartaric acid which remained in
solution. This precipitate is dissolved in a minimum quantity of
hydrochloric acid, filtered and the filter washed with hot water.
Potassium carbonate solution is added to the hot filtrate, and the
precipitated calcium carbonate separated by filtration and washed.
The filtrate contains the potassium salts of the above named acids.
It is neutralized with acetic acid, evaporated to a small volume
and precipitated hot with barium chlorid. The precipitate of barium
succinate and sulfate is separated by filtration, washed with hot
water and treated on the filter with dilute hydrochloric acid. The
barium sulfate remaining is washed, dried, ignited and weighed. In
the filtrate, which contains the barium succinate, the barium is
precipitated hot with sulfuric acid, washed, dried, ignited and
weighed. Two hundred and twenty-three parts of barium sulfate equal 118
parts of succinic acid. The succinic and sulfuric acids, as well as the
tartaric acid remaining in solution, which is equal to 0.0286 gram,
are to be calculated as calcium salts and the result deducted from the
total weight of the calcium precipitate. The remainder is the calcium
malate, of which 172 parts equal 134 parts malic acid.
According to Macagno, succinic acid may be estimated in wines by the
following process:[646] One liter of the wine is digested with lead
hydroxid, evaporated on the water bath and the residue extracted with
strong alcohol. The residual salts of lead are boiled with a ten
per cent solution of ammonium nitrate, which dissolves the salts of
succinic acid. The solution is filtered, the lead removed by hydrogen
sulfid, boiled, neutralized with ammonia and treated with ferric
chlorid as long as a precipitate is formed. The ferric succinate is
separated by filtration, washed and ignited. The succinic acid is
calculated from the weight of ferric oxid obtained.
Malic acid in wines and ciders is determined by the method of Berthelot
in the following manner:[647] The sample is evaporated until reduced
to a tenth of its volume. To the residue an equal volume of ninety per
cent alcohol is added and the mixture set aside for some time. The
tartaric acid and tartrates separate, together with the greater part of
the salts of lime which may be present.
The supernatant liquid is decanted and a small quantity of lime
added to it until in slight excess of that required to neutralize
the acidity. Calcium malate is separated mixed with lime. The solid
matters are separated by filtration, dissolved in a ten per cent
solution of nitric acid, from which the lime bimalate will separate in
a crystalline form. The weight of calcium bimalate multiplied by 0.59
gives that of the malic acid.
=633. Polarizing Bodies in Fermented Beverages.=—The study of the
nature of the carbohydrates, which constitute an important part of the
solid matters dissolved in fermented beverages, is of the greatest
importance. These bodies consist of grape sugars, sucrose, tartaric
acid and the unfermented hydrolytic products derived from starch. A
natural grape sugar (chiefly dextrose) is found in wines. Sucrose
is also a very important constituent of sweet wines. The hydrolytic
products of starch are found in beers, either as a residue from the
fermentation of malt or from the rice, glucose, hominy grits etc.,
added in brewing. The character and quantities of these residues can
be determined by the methods already given in the parts of this volume
relating to sugars and starches. For convenience, however, and for
special application to the investigation of fermented beverages a
résumé of the methods adopted by the official chemists follows:[648]
=634. Determination of Reducing Sugars.=—The reducing sugars are
estimated as dextrose, and may be determined by any of the methods
given for the estimation thereof (=113-140=).
=635. Polarization.=—All results are to be stated as the polarization
of the undiluted sample. The triple field shadow saccharimeter is
recommended, and the results are expressed in the terms of the sugar
scale of this instrument. If any other instrument be used, or if it be
desirable to convert to angular rotation, the following factors may be
employed:
1° Schmidt and Haensch = 0°.3468 angular rotation D.
1° angular rotation D = 2°.8835 Schmidt and Haensch.
1° Schmidt and Haensch = 2°.6048 Wild (sugar scale).
1° Wild (sugar scale) = 0°.3840 Schmidt and Haensch.
1° Wild (sugar scale) = 0°.1331 angular rotation D.
1° angular rotation D = 0°.7511 Wild (sugar scale).
1° Laurent (sugar scale) = 0°.2167 angular rotation D.
1° angular rotation D = 4°.6154 Laurent (sugar scale).
In the above table D represents the angular rotation produced with
yellow monochromatic light.
(_a_) _In White Wines or Beers._—Sixty cubic centimeters of wine are
decolorized with three cubic centimeters of lead subacetate solution
and filtered. Thirty cubic centimeters of the filtrate are treated with
one and five-tenths cubic centimeters of a saturated solution of sodium
carbonate, filtered and polarized. This gives a solution of nearly
ten to eleven, which must be considered in the calculation, and the
polariscope reading must accordingly be increased one-tenth.
(_b_) _In Red Wines._—Sixty cubic centimeters of wine are decolorized
with six cubic centimeters of lead subacetate solution and filtered. To
thirty cubic centimeters of the filtrate, three cubic centimeters of
a saturated solution of sodium carbonate are added, filtered and the
filtrate polarized. The dilution in this case is nearly five to six,
and the polariscope reading must accordingly be increased one-fifth.
(_c_) _In Sweet Wines._ (1) _Before Inversion._—One hundred cubic
centimeters are decolorized with two cubic centimeters of lead
subacetate solution and filtered after the addition of eight cubic
centimeters of water. One-half cubic centimeter of a saturated solution
of sodium carbonate and four and five-tenths cubic centimeters of water
are added to fifty-five cubic centimeters of the filtrate, the liquids
mixed, filtered and polarized. The polariscope reading is multiplied by
1.2.
(2) _After Inversion._—Thirty-three cubic centimeters of the filtrate
from the lead subacetate in (1) are placed in a flask with three cubic
centimeters of strong hydrochloric acid. After mixing well, the flask
is placed in water and heated until a thermometer, placed in the flask
with the bulb as near the center of the liquid as possible, marks 68°,
consuming about fifteen minutes in the heating. It is then removed,
cooled quickly to room temperature, filtered and polarized, the
temperature being noted. The polariscope reading is multiplied by 1.2.
Because of the action of lead subacetate on invert sugar (=87=) it is
advisable to decolorize the samples with other reagents (=87-89=).
(3) _After Fermentation._—Fifty cubic centimeters of wine, which have
been dealcoholized by evaporation and made up to the original volume
with water, are mixed, in a small flask, with well washed beer yeast
and kept at 30° until fermentation has ceased, which requires from
two to three days. The liquid is washed into a 100 cubic centimeter
flask, a few drops of a solution of acid mercuric nitrate and then lead
subacetate solution, followed by sodium carbonate, added. The flask
is filled to the mark with water, shaken, the solution filtered and
polarized and the reading multiplied by two.
=636. Application of Analytical Methods.=—(1) _There is no
rotation._—This may be due to the absence of any rotatory body, to the
simultaneous presence of the dextrorotatory nonfermentable constituents
of commercial dextrose and levorotatory sugar, or to the simultaneous
presence of dextrorotatory cane sugar and levorotatory invert sugar.
(_a_) _The Wine is Inverted._—A levorotation shows that the sample
contains cane sugar.
(_b_) _The Wine is Fermented._—A dextrorotation shows that both
levorotatory sugar and the unfermentable constituents of commercial
dextrose are present.
If no change take place in either (_a_) or (_b_) in the rotation,
it proves the absence of unfermented cane sugar, the unfermentable
constituents of commercial dextrose and of levorotatory sugar.
(2) _There is right rotation._—This may be caused by unfermented cane
sugar, the unfermentable constituents of commercial dextrose or both.
(_a_) The sugar is inverted:
(_a_₁) _It rotates to the left after inversion._—Unfermented cane sugar
is present.
(_a_₂) _It rotates more than 2°.3 to the right._—The unfermentable
constituents of commercial dextrose are present.
(_a_₃) _It rotates less than 2°.3 and more than 0°.9 to the right._—It
is in this case treated as follows:
Two hundred and ten cubic centimeters of the sample are evaporated
to a thin sirup with a few drops of a twenty per cent solution of
potassium acetate. To the residue 200 cubic centimeters of ninety per
cent alcohol are added with constant stirring. The alcoholic solution
is filtered into a flask and the alcohol removed by distillation
until about five cubic centimeters remain. The residue is mixed with
washed bone-black, filtered into a graduated cylinder and washed until
the filtrate amounts to thirty cubic centimeters. When the filtrate
shows a dextrorotation of more than 1°.5, it indicates the presence of
unfermentable constituents of commercial dextrose.
(3) _There is left rotation._—The sample contains unfermented
levorotatory sugar, derived either from the must or mash or from
the inversion of added cane sugar. It may, however, also contain
unfermented cane sugar and the unfermentable constituents of commercial
dextrose.
(_a_) The wine sugars are fermented according to directions in =262=.
(_a_₁) _It polarizes 3° after fermentation._—It contains only
levorotatory sugar.
(_a_₂) _It rotates to the right._— It contains both levorotatory sugar
and the unfermentable constituents of commercial dextrose.
(_b_₁) The sucrose is inverted according to (_c_), in (2).
(_b_₂) It is more strongly levorotatory after inversion. In contains
both levorotatory sugar and unfermented cane sugar.
=637. Estimation of Sucrose, Dextrose, Invert Sugar, Maltose and
Dextrin.=—The total and relative quantities of these carbohydrates are
determined by the processes already described (=237-262=).
=638. Determination of Glycerol.=—(_a_) _In Dry Wines and Beers._—One
hundred cubic centimeters of wine are evaporated in a porcelain dish
to about ten cubic centimeters, a little quartz sand and milk of lime
added and the evaporation carried almost to dryness. The residue is
mixed with fifty cubic centimeters of ninety per cent alcohol, using
a glass pestle or spatula to break up any solid particles, heated to
boiling on the water bath, allowed to settle and the liquid filtered
into a small flask. The residue is repeatedly extracted in a similar
manner, with small portions of boiling alcohol, until the filtrate in
the flask amounts to about 150 cubic centimeters. A little quartz sand
is added, the flask connected with a condenser and the alcohol slowly
distilled until about ten cubic centimeters remain. The evaporation
is continued on the water bath until the residue becomes sirupy. It
is cooled and dissolved in ten cubic centimeters of absolute alcohol.
The solution may be facilitated by gentle heating on the steam bath.
Fifteen cubic centimeters of anhydrous ether are added, the flask
stoppered and allowed to stand until the precipitate has collected on
the sides and bottom of the flask. The clear liquid is decanted into
a tared weighing bottle, the precipitate repeatedly washed with a few
cubic centimeters of a mixture of one part of absolute alcohol and
one and five-tenths parts anhydrous ether and the washings added to
the solution. The ether-alcohol is evaporated on the steam bath, the
residue dried one hour in a water oven, weighed, the amount of ash
determined and its weight deducted from that of the weighed residue to
get the quantity of glycerol.
(_b_) _In Sweet Wines._—One hundred cubic centimeters of wine are
evaporated on the steam bath to a sirupy consistence, a little quartz
sand being added to render subsequent extraction easier. The residue
is repeatedly treated with absolute alcohol until the united extracts
amount to from 100 to 150 cubic centimeters. The solution is collected
in a flask and for every part of alcohol one and five-tenths parts of
ether are added, the liquid well shaken and allowed to stand until it
becomes clear. The supernatant liquor is decanted into a beaker and the
precipitate washed with a few cubic centimeters of a mixture of one
part alcohol and one and five-tenths parts ether. The united liquids
are distilled, the evaporation being finished on the water bath, the
residue is dissolved in water, transferred to a porcelain dish and
treated as under (_a_).
=639. Determination of Coloring Matters in Wines.=—The methods of
detecting the more commonly occurring coloring matters in wines as
practiced by the official chemists are given below.
(_a_) _Cazeneuve Reaction._—Add two-tenths gram of precipitated
mercuric oxid to ten cubic centimeters of wine, shake for one minute
and filter.
Pure wines give filtrates which are colorless or light yellow, while
the presence of a more or less red coloration indicates that an anilin
color has been added to the wine.
(_b_) _Method of Sostegni and Carpentieri._—Evaporate the alcohol from
200 cubic centimeters of wine. Add from two to four cubic centimeters
of a ten per cent solution of hyrochloric acid, immerse therein some
threads of fat-free wool and boil for five minutes. Remove the threads,
wash them with cold water acidified with hydrochloric, then with hot
water acidified with hydrochloric, then with pure water and dissolve
the color in a boiling mixture of fifty cubic centimeters of water and
two cubic centimeters of concentrated ammonia. Replace the threads by
new ones, acidify with hydrochloric and boil again for five minutes.
In the presence of anilin colors to the amount of two milligrams per
liter, the threads are dyed as follows:
Safranin light rose-red.
Vinolin rose-red to violet.
Bordeaux-red rose-red to violet.
Ponceau-red rose-red.
Tropæolin oo straw yellow.
Tropæolin ooo light orange.
(_c_) _Detection of Fuchsin and Orseille._—To twenty cubic centimeters
of wine add ten cubic centimeters of lead acetate solution, heat
slightly and mix by shaking. Filter into a test-tube, add two cubic
centimeters of amyl alcohol and shake. If the amyl alcohol be
colored red, separate it and divide it into two portions. To one add
hydrochloric acid, to the other ammonia. When the color is due to
fuchsin, the amyl alcohol will in both cases be decolorized; when due
to orseille, the ammonia will change the color of the amyl alcohol to
purple-violet.
=640. Determination of Ash.=—The residue from the direct extract
determination is incinerated at as low a heat as possible. Repeated
moistening, drying and heating to low redness is advisable to get rid
of all organic substances. When a quantitive analysis of the ash is
desired, large quantities of the sample are evaporated to dryness and
the residue incinerated with the usual precautions.
=641. Determination Of Potash.=—(_a_) _Kayser’s Method._—Dissolve
seven-tenths gram pure sodium hydroxid and two grams of tartaric
acid in 100 cubic centimeters of wine, add 150 cubic centimeters of
ninety-two to ninety-four per cent alcohol and allow the liquid to
stand twenty-four hours. The precipitated potassium bitartrate is
collected on a small filter and washed with fifty per cent alcohol
until the filtrate amounts to 260 cubic centimeters. The precipitate
and filter are transferred to the beaker in which the precipitation was
made, the precipitate dissolved in hot water, the volume made up to 200
cubic centimeters and fifty cubic centimeters thereof titrated with
decinormal sodium hydroxid solution, adding 0.004 gram to the final
result, representing the potash which remains in solution as bitartrate.
(_b_) _Platinum Chlorid Method._—Evaporate 100 cubic centimeters of the
wine to dryness, incinerate the residue and determine the potash as in
ash analysis.[649]
=642. Determination of Sulfurous Acid.=—One hundred cubic centimeters
of wine are distilled in a current of carbon dioxid, after the addition
of phosphoric acid, until about fifty cubic centimeters have passed
over. The distillate is collected in accurately set iodin solution.
When the distillation is finished, the excess of iodin is determined
with set sodium thiosulfate solution and the sulfurous acid calculated
from the iodin used.
=643. Detection of Salicylic Acid.=—(_a_) _Spica’s Method._—Acidify 100
cubic centimeters of the liquor with sulfuric and extract with sulfuric
ether. Evaporate the extract to dryness, warm the residue carefully
with one drop of concentrated nitric acid and add two or three drops
of ammonia. The presence of salicylic acid in the liquor is indicated
by the formation of a yellow color due to ammonium picrate and may be
confirmed by dyeing therein a thread of fat-free wool.
(_b_) _Bigelow’s Method._—Place 100 cubic centimeters of the wine
in a separatory funnel, add five cubic centimeters of sulfuric acid
(1-3) and extract with a sufficient quantity of a mixture of eight or
nine parts of ether to one part of petroleum ether. Throw away the
aqueous part of the extract, wash the ether once with water, then shake
thoroughly with about fifty cubic centimeters of water, to which from
six to eight drops of a one-half per cent solution of ferric chlorid
have been added. Discard the aqueous solution, which contains the
greater part of the tannin in combination with iron, wash again with
water, transfer the ethereal solution to a porcelain dish and allow
to evaporate spontaneously. Heat the dish on the steam bath, take up
the residue with one or two cubic centimeters of water, filter into
a test-tube and add one to two drops of one-half per cent solution
of ferric chlorid. The presence of salicylic acid is indicated by
the appearance of a violet-red coloration. In the case of red wines,
a second extraction of the residue with ether mixture is sometimes
necessary. This method cannot be used in the examination of beers and
ales.
(_c_) _Girard’s Method._—Extract a portion of the acidified liquor
with ether as in the preceding methods, evaporate the extract to
dryness and exhaust the residue with petroleum ether. The residue from
the petroleum ether extract is dissolved in water and treated with a
few drops of a very dilute solution of ferric chlorid. The presence
of salicylic acid is indicated by the appearance of a violet-red
coloration.
=644. Detection of Gum and Dextrin.=—Four cubic centimeters of the
sample are mixed with ten cubic centimeters of ninety-six per cent
alcohol. When gum arabic or dextrin is present, a lumpy, thick and
stringy precipitate is produced, whereas pure wine becomes at first
opalescent and then gives a flocculent precipitate.
=645. Determination of Nitrogen.=—The best method of determining
nitrogen in fermented beverages is the common one of moist combustion
with sulfuric acid. The sample is placed in the kjeldahl digestion
flask, which is attached to the vacuum service and placed in a
steam bath until its contents are dry or nearly so. The process is
then conducted in harmony with the well known methods. Where large
quantities of the sample are to be employed, as in drinks containing
but little nitrogen, the preliminary evaporation may be accomplished in
an open dish, the contents of which are transferred to the digestion
flask before any solid matter is deposited. The same procedure may be
followed when the sample foams too much on heating.
=646. Substitutes for Hops.=—It is often claimed that cheap and
deleterious bitters are used in brewing in order to save hops. While
it is doubtless true that foreign bitters are sometimes employed, the
experience of this laboratory goes to show that such an adulteration
is not very prevalent in this country.[650] Possibly strychnin,
picrotoxin, quassin, gentian and other bitter principles have sometimes
been found in beer, but their use is no longer common. It is difficult
to decide in every case whether or not foreign bitters have been added.
A common process is to treat the sample with lead acetate, filter,
remove the lead from the filtrate and detect any remaining bitters by
the taste. All the hop bitters are removed by the above process. Any
remaining bitter taste is due to other substances. For the methods of
detecting the special bitter principles in hops and other substances,
the work of Dragendorff may be consulted.[651]
=647. Bouquet of Fermented and Distilled Liquors.=—The bouquet of
fermented and distilled liquors is due to the presence of volatile
matters which may have three different origins. In the first place the
materials from which these beverages are made contain essential oils
and other odoriferous principles.[652] In the grape, for instance, the
essential oils are found particularly in the skins. These essential
principles may be secured by distilling the skins of grapes in a
current of steam. This method of separation, however, cannot be
regarded as strictly quantitive.
In the second place, the yeasts which produce the alcoholic
fermentation are also capable of producing odoriferous products.
These minute vegetations, resembling in their biological relations
the mushrooms, grow in the soil and reach their maturity at about
the time of the harvest of the grapes. Their spores are transmitted
through the air, reach the expressed grape juice and produce the vinous
fermentation. The particular odor due to any given yeast persists
through many generations of culture showing that the body which
produces the odor is the direct result of the vegetable activity of
the yeast. A beer yeast, after many generations of culture, will still
give a product which smells like beer, and in like manner a wine yeast
will produce one which has the odor of wine. The quantity of odorant
matter produced by this vegetable action is so minute as to escape
detection in a quantitive or qualitive way by chemical means. These
subtle perfumes arise moreover not only from the breaking up of the
sugar molecule, but are also the direct results of molecular synthesis
accomplished under the influence of the yeast itself.
In the third place, the fermented and distilled liquors contain
odoriferous principles due to the chemical reactions which take place
by the breaking up of the sugar and other molecules during the process
of fermentation. The alcohols and acids produced have distinct odors by
which they are often recognized. This is particularly true of ethylic,
propylic, butylic, amylic and oenanthylic alcohols and acetic acid.
These alcohols themselves also undergo oxidation, passing first into
the state of aldehyds which, together with ethers, produce the peculiar
aroma which is found in various fruits. The etherification noted above
is of course preceded by the formation of acids corresponding to the
various aldehyds present. The formation of these ethers takes place
very slowly during aging, and it therefore requires three or four
years for the proper ripening of wines or distilled liquors. By means
of artificial heat, electricity and aeration, the oxidizing processes
above noted may be hastened, but it is doubtful whether the products
arising from this artificial treatment are as perfect as those which
are formed in the natural processes.