The temperance primer : an elementary lesson book designed to teach the nature and properties of alcoholic liquors, and the action of alcohol on the body / by J. James Ridge.

  • Ridge, J. J. (John James), 1847-1908
Date:
1879
Catalogue details

Licence: Public Domain Mark

Credit: The temperance primer : an elementary lesson book designed to teach the nature and properties of alcoholic liquors, and the action of alcohol on the body / by J. James Ridge. Source: Wellcome Collection.

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    bodies floating in water. These are shown, magnified, in Fig. 5. They grow and multiply in warm sugar and water. Alcohol is formed, and Carbonic Acid, which comes away © in a great many bubbles, making much froth. Syrup, which is sugar dis- Yeast Cells. Fig. 5. solved in water, will not change into Alcohol without the action of a ferment: if it be shut up in bottles, so that no air and no yeast-cells floating in the air can get to it, it will never change; but it must be corked up while boiling to destroy any ferment which may have got into it before. Beer is made from malt by the following- steps :—1. Crushing. This is done by passing the malt between rollers. 2. Mashing. The malt is steeped in hot water for a few minutes to dissolve the sugar [maltose] which is present in it. The water having dissolved the sugar is