Memoirs and Proceedings - Manchester Literary and Philosophical Society Volume 2

Memoirs and Proceedings - Manchester Literary and Philosophical Society Volume 2

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1785 edition. Excerpt: Dr. Priestley, as has been already mentioned, had informed us that fixed air, thrown into wine or malt liquor, grown vapid, restored to them their briflcness and pleasant taste. On impregnating some vapid ale with fixed air, I was disappointed in not finding the effect, immediately produced. But after bottling the ale and keeping it closely stopped for four or five days, it was become as brisk as ale, which, in the common way, has been bottled several months. i In the year 1778 I impregnated, with fixed air, a quantity of milk whey, which I had clarified for the purpose of preparing some sugar of milk, and bottled it. In about a week, the whey in one of the bottles, which had been so loosely corked, that the liquor had partly oozed out, was remarkably brisk and sparkling. Another bottle, which was not opened till the summer of 1782, contained the liquor, not in so brisk a state, but become evidently vinous, and without the least acidity, perceptible to the taste. I now began to suspect that fixed air is the efficient cause of fermentation; or, in other words, that the properties of yeast, as a ferment, depend on'the fixed air it contains; and that yeast is little else than fixed air, enveloped in the the mucilaginous parts of the fermenting liquor. _I therefore determined to attempt the making of artificial yeast.' A. For this purpose, I boiled wheat Hour and water to the consistence of a thin jelly, and, putting the mixture into the middle part of Nooth's machine, impregnated it with sixed air, of which it imbibed a considerable quantity. The mixture was then put into a bottle, loosely stopped, and placed in a moderate heat. The next day the mixture was in a state of fermentation, and, by the third day, had acquired so much of more

Product details

  • Paperback | 120 pages
  • 189 x 246 x 6mm | 227g
  • United States
  • English
  • black & white illustrations
  • 1236825969
  • 9781236825964