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1、81Table29:BeerBrewedinJanuary1875WeightofsalicylicacidExaminedAugust1875ExaminedDecember1875addedto100litersbeera0Sour--2.5gramsNotgoodtasteSour5gramsGoodtasteandingoodconditionGoodtaste10gramsGood,sparkling,andclear;ofgoodtasteGoodineveryrespectandaroma20gramsGood,sparkling,clearandfull-bodiedCle
2、ar,sparkling,andofgoodaroma.Excellentineveryrespect40gramsRathertoonewintaste.Verygood.Liketheforegoing,butfullerbodiedandverysparklinga.AbstractsinJournaloftheChem.Society.London,1876,vol.1,p.992.FromJ.pr.Ch.[2]xiii,106.Theevidenceoftheexperimentsquotedabovegoestoshowthatwhenfrom10to20gramsofsali
3、cylicacidareaddedto100litersofbeer,ortoabout110,000grams,i.e.,1or2in10,000,thepreservationisperfectduringsummerssuchasweareaccustomedinEurope.Howfarthehighertemperatureexperiencedinthiscountrywillmodifytheresultswehavenomeansofknowing.TheonlydirectexperimentsIamacquaintedwith,besidesthoseofMr.Kors
4、chelt,arementionedbyProf.KinchintheTransactionsoftheAsiaticSocietyofJapan.*Hesays,"Numerousexperimentsweremadelastsummerwithsalicylicacidasanantisepticagentforsake,anditwasfoundthatusedintheratioof1:10,000itpreservedsakeinimperfectlyclosedvesselsforaboutamonth,andwhenusedintheratioof1:5000itpreser
5、vedthesakethroughthewholeofthesummerevenunderverytryingcircumstances."ThisevidencecorroboratesthatofferedbyProf.Kolbe,andwemustprobablylooktothequantitiesusedbythebrewersforanexplanationoftheirwantofsuccess.Oneoftheircomplaintswastheexpenseofthematerial,andthoughIdonotknowinwhatproportionsitwasuse
6、d,itmayreadilybeimaginedthattheywoulderronthesideofdeficiencyratherthanontheoppositeside.Althoughtheevidenceinfavoroftheactionofsalicylicacidinarrestingthechangeofalcoholicliquids,experimentshavebeenconductedonlyforacomparativelyshorttime,andthereisnothingtoshowthattheeffectisapermanentone.Indeedfr
7、omthechemicalpropertiesofsalicylicacid,andespeciallyfromthereadinesswithwhichitisconvertedintosalicylicetherinpresenceofalcoholandanacid,itmayberegardedascertainthatwhenasolutionoftheacidinsakeisallowedtoremainfo
