Mineral waters of Europe : including a short description of artificial mineral waters.

  • Tichborne, Charles Robert Claeke.
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: Mineral waters of Europe : including a short description of artificial mineral waters. Source: Wellcome Collection.

Provider: This material has been provided by the Harvey Cushing/John Hay Whitney Medical Library at Yale University, through the Medical Heritage Library. The original may be consulted at the Harvey Cushing/John Hay Whitney Medical Library at Yale University.

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    pressure of more than two additional atmospheres. Con- sidering that the spring, at its outflow, has a temperature of 70° Fahr., its origin, on the basis of the so-called Henry's principle, must be supposed to exist at a depth of 920 feet. Here it would have twenty-nine times the quantity of carbonic acid gas that the water shows at its outflows. These remarks will explain the fact of enormous exhala- tions of carbonic acid at the spring, which are so great that in the absence of strong winds it is found impossible to descend the stairs leading to the pit surrounding the spring further than within eight to nine feet above the pavement. When the water rises to the surface, the gas escapes from the water; but as the spring is covered by a metal cylinder, the gas is carried into a hermetically-closed reservoir, from whence it is forced again into the water, under such pres- sure as will represent the pressure exerted at the depth from whence the water is taken. If this is a correct ex- planation, such a procedure is perfectly legitimate, and thus disposes of the statement of its being similar to an artificially aerated water. Another reason for the statement that Apollinaris water is artificial is the small addition of chloride of sodium, which is openly acknowledged. This is the statement put forward by the company :— A small quantity of chloride of sodium (never exceeding 1 in 1,000 parts) is added to the water, or the corks are soaked in a solution of salt It had been noticed that when mineral waters had been bottled for a length of time sulphuretted hydrogen was ■ leveloped, owing to the reducing action of the cork on the small amount of sulphate of soda contained in such waters. As a preventive, Professor G. Bischoff's proposal to make the aforesaid addition was acted upon.