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XVI. On the value in absolute alcohol of spirits of different specific gravities

1847; Royal Society; Volume: 137; Linguagem: Inglês

10.1098/rstl.1847.0016

2053-9223

George Fownes,

Microbial Metabolic Engineering and Bioproduction

Having been for some months past occupied with experiments on the fermentation of sugar and molasses, and having found it necessary to construct for this purpose a new table of the quantity per centum by weight of absolute alcohol contained in spirits of different specific gravities, I venture to lay the same before the Royal Society, hoping that it may be found generally useful in inquiries of this kind, and also for other purposes. The Table was formed synthetically; absolute alcohol and distilled water were weighed out in the required proportions, mixed in small well-stopped bottles and well-shaken together. After standing three or four days the mixtures were brought to the temperature of 60° Fahr. exactly, and their specific gravities determined with great care. After the lapse of two or three days more this last-named operation was repeated, but in no case was it observed that any further contraction had occurred. Neither was the specific gravity of a mixture containing nearly equal parts alcohol and water which had been so examined changed by being inclosed in a strong accurately-stoppered bottle, and heated for some time to a temperature above its boiling-point.