Part 8 (2/2)

FOOTNOTES:

[26] The above apparatus is described in the Third Part--A

CHAP XIV

_Of the Putrefactive Fermentation_

The phenomena of putrefaction are caused, like those of vinous fermentation, by the operation of very complicated affinities The constituent elements of the bodies submitted to this process cease to continue in equilibrium in the threefold combination, and form themselves anew into binary co of two elements only; but these are entirely different from the results produced by the vinous fer united with part of the water and charcoal to form alkohol, as in the vinous fer putrefaction, in the foren and charcoal, uniting with caloric, escape in the foras; so that, when the whole process is finished, especially if the materials have beenreetable mixed with a small portion of charcoal and iron Thus putrefaction is nothing etable substance, during which the whole of the constituent eleas, except the earth, which remains in the state of mould[28]

Such is the result of putrefaction when the substances suben, charcoal and a little earth But this case is rare, and these substances putrify imperfectly and with difficulty, and require a considerable time to complete their putrefaction It is otherith substances containing azote, which indeed exists in all anietable substances This additional element is remarkably favourable to putrefaction; and for this reason anietable, when the putrefaction of these is wished to be hastened

The whole art of forriculture, consists in the proper application of this admixture

The addition of azote to the materials of putrefaction not only accelerates the process, that eleen, and forms a new substance called _volatile alkali_ or _a animal matters, by different processes, leave no rooard to the constituent elements of ammoniac; whenever the azote has been previously separated from these substances, no ammoniac is produced; and in all cases they furnish ammoniac only in proportion to the azote they contain This composition of ammoniac is likewise fully proved by Mr Berthollet, in the Meives a variety of analytical processes by which aen, procured separately

I already mentioned in Chap X that al with each other; hydrogen gas possesses this quality in an eree, it dissolves charcoal, sulphur, and phosphorus, producing the coen gas_, and _phosphorated hydrogen gas_ The two latter of these gasses have a peculiarly disagreeable flavour; the sulphurated hydrogen gas has a strong reses, and the phosphorated smells exactly like putrid fish A, or less disagreeable, than these other gasses From the mixture of these different flavours proceeds the fetor which accompanies the putrefaction of animal substances Sometimes ammoniac predominates, which is easily perceived by its sharpness upon the eyes; soas is s, the phosphorated hydrogen gas is e or interrupt the course of putrefaction; but Mr Fourcroy and Mr Thouret have observed some peculiar phenomena in dead bodies, buried at a certain depth, and preserved to a certain degree, fro found the muscular flesh frequently converted into true aniement of the azote, naturally contained in the anien and charcoal re fat or oil This observation upon the possibility of converting animal substances into fat reat importance to society The faeces of animals, and other excrementitious en, and approach considerably to the nature of oil, of which they furnish a considerable quantity by distillation with a naked fire; but the intolerable foetor which accompanies all the products of these substances prevents our expecting that, at least for a long time, they can be rendered useful in any other way than as iven conjectural approximations in this Chapter upon the composition of animal substances, which is hitherto but imperfectly understood We know that they are coen, charcoal, azote, phosphorus, and sulphur, all of which, in a state of quintuple coer or sen We are, however, still unacquainted with the proportions in which these substances are combined, and must leave it to time to complete this part of chemical analysis, as it has already done with several others

FOOTNOTES:

[27] Binary combinations are such as consist of two siether Ternary, and quaternary, consist of three and four eleiven the description of an apparatus proper for being used in experiments of this kind--A

CHAP XV

_Of the Acetous Fer enation of wine[29], produced in the open air byacid is the acetous acid, coen and charcoal united together in proportions not yet ascertained, and changed into the acid state by oxygen As vinegar is an acid, we en, but this is put beyond doubt by direct experiar without the contact of air containing oxygen; secondly, this process is accompanied by a diminution of the volume of the air in which it is carried on froen; and, thirdly, wine enation

Independent of the proofs which these facts furnish of the acetous acid being produced by the oxygenation of wine, an experiment ives us a distinct viehat takes place in this process He inated water with about its own bulk of carbonic acid fro beer, and placed this water in a cellar in vessels co with the air, and in a short time the whole was converted into acetous acid The carbonic acid gas procured from beer vats in fermentation is not perfectly pure, but contains a snated with it contains all thethe acetous acid

The alkohol furnishes hydrogen and one portion of charcoal, the carbonic acid furnishes oxygen and the rest of the charcoal, and the air of the ating the mixture into acetous acid Froen is wanting to convert carbonic acid into acetous acid; orto the degree of oxygenation, carbonic acid etable acids; and, on the contrary, that, by depriving any of the vegetable acids of their hydrogen, they h the principal facts relating to the acetous acid are well known, yet nu, till furnished by more exact experiments than any hitherto perfore any farther upon the subject It is sufficiently shown by what has been said, that the constitution of all the vegetable acids and oxyds is exactly conforar; but farther experiments are necessary to teach us the proportion of the constituent elements in all these acids and oxyds We may easily perceive, however, that this part of cheress towards perfection, and that it is already rendered greatly more simple than was formerly believed

FOOTNOTES:

[29] The word Wine, in this chapter, is used to signify the liquor produced by the vinous feretable substanceit--E

CHAP XVI