How to keep well : a text-book of health for use in the lower grades of schools with special reference to the effects of alcholic drinks, tobacco and other narcotics on the bodily life . Fig. 62. Keep the apparatus in a warm room for two or more days;an even temperature of 750 to 8o° F. will do. The pupil will note that the fluid in the bottle A soonbegins to work, and that a substance called the lees I96 HOW TO KEEP WELL settles to the bottom of the bottle. The water in bottle Bwill pass up the tube and over into the glass jar C. Notealso that there is a change in the smell of the liquid. Byt
How to keep well : a text-book of health for use in the lower grades of schools with special reference to the effects of alcholic drinks, tobacco and other narcotics on the bodily life . Fig. 62. Keep the apparatus in a warm room for two or more days;an even temperature of 750 to 8o° F. will do. The pupil will note that the fluid in the bottle A soonbegins to work, and that a substance called the lees I96 HOW TO KEEP WELL settles to the bottom of the bottle. The water in bottle Bwill pass up the tube and over into the glass jar C. Notealso that there is a change in the smell of the liquid. Bythis change a gas has been formed which has forced thewater in B over into the glass jar. This change is calledfermentation. 41. To show the Presence of Alcohol in Distilled Liquors. —Heat hard cider or sherry wine in a large-sized test-tube overan alcohol lamp. Run a piece of glass tube, bent at right. Fig. 63. angles, through a cork which fits the test-tube; let the-otherend of the tube be fitted into the cork of a wide-mouthedbottle which is set into a basin of cold water to condense thesteam. The resulting liquid has a marked odor and taste. It isstronger than the fermented liquid. This process is called distillation, and the resulting liquid, distilled liquor. 42. Pour one-half of a pint of hard cider into a commontin coffee-pot. Fasten a piece of rubber tubing to the the other end of the tubing run into a wide-mouthedbottle sunk into a basin of cold water. Cloths wrung outin ice-water may be wrapped round the bottle. Heat the PRACTICAL EXPERIMENTS 197 cider in the coffee-pot by an alcohol lamp, placed as shownin Fig. 63. Do not allow the cider to boil. Note that the color and odor of the resulting liquordiffer from the color and odor of the hard cider. A strongerliquor has been produced by this process. This process iscalled distillation. The stronger liquor has been
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Keywords: ., bookcentury1900, bookdecade1900, booksubjecthygiene, bookyear1901
