A scheme for a course of chymistry / to be performed by Henry Pemberton.

  • Pemberton, Henry, 1694-1771.
Date:
1731?]
Catalogue details

Licence: Public Domain Mark

Credit: A scheme for a course of chymistry / to be performed by Henry Pemberton. Source: Wellcome Collection.

    9/18 (page 7)
    [7] / Lecture VI. O n fermentation and putrefaction. What relation fweetnefs bears to vegetable fermen¬ tation : here fugar diftilled: fermentation delcribed in its whole progrefs to the making firft of wine, then of vinegar; and the na¬ ture of this operation inquired into: the in¬ flammable fpirit diftilled from wine, and farther purified; vinegar alfo diftilled: the original of tartar, and other eflential falts: tartar purified into cremor tartari, alfo di¬ ftilled. The effects of putrefaction ; whence animal digeftion explained. Lecture VII. The effeCts of burning animal and ve^ getable fubftances in the open air: the fixt alkaline fait of vegetables prepared; how pot allies and pearl allies are made; foot diftilled. How the aerial vapour arifing from animal and vegetable fubftances in di- ftillation is to be collected. Lecture VIII. Concerning menftruums: their acv tion explained; why heat promotes it: ex¬ periments on the heat and cold produced in diflolutions, and the caufe thereof confi- dered: concerning precipitation. Compofi- tions from the productions of the preceding IfCtures: fixt alkaline fait run per deliquium: