Inhaltsangabe
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1788. Excerpt: ... CHEMICAL OBSERVATIONS ON. S U G A R. SECTION I. JNTR 0 DUC TO RT. SUGAR has so long been an important and extensive article of commerce, that its natural history, the mode of its culture, and the various processes, by which it is purified, and otherwise prepared, are very well known. It is, likewise, so universally made use of, for a variety of œconomical purposes, that its general properties are sufficiently understood. But until very lately, little progress has been B made made in the chemical investigation of its constituent principles; the various accounts, of the chemical nature of sugar, given by different writers, being sufficient proofs of its true analysis being unknown to them. By some it has been described as the native salt of a vegetable, rendered inflammable by the mixture of a certain portion of oil.--By others it has been called an essential salt, consisting of an acid united with a large quantity of a very attenuated and mucilaginous earth, and with a certain quantity of sweet and not volatile oil. And by others it has been said to be.a native soap, consisting of an oil rendered mi scible with water, by means of a saline substance. These accounts are, obviously, too vague and indeterminate, not to say unintelligible, to be admitted as chemical definitions, and they appear, evidently, to have been derived rived from experiments which were too imperfect to exhibit a true analysis of this substance. For until the experiments which were made on sugar, a very few years ago, by those celebrated and indefatigable chemists Bergman and Scheele, and which are, certainly, the only ones which lead to a rational conjecture respecting its composition, the only processes employed for this purpose were simple distillations, without addition, by diff...
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