[71] ‘Report of the National Academy of Sciences,’ 1883, p. 88. [72] Hanemann has made the following determinations of fermented worts prepared from pure malt and from malts containing 40 per cent. of each substitute:-- ---------+------------+--------------+------------+--------------+ | Pure Malt. | Maize Malt. | Rice Malt. | Starch Malt. | ---------+------------+--------------+------------+--------------+ Alcohol | 2·71 | 2·76 | 2·90 | 3·19 | Extract | 6·59 | 6·48 | 6·25 | 5·91 | Proteids | 0·43 | 0·39 | 0·33 | 0·28 | ---------+------------+--------------+------------+--------------+ [73] The writer is assured by a prominent New York brewer, that the addition of sodium bicarbonate is resorted to, not so much as a remedy for poor beer, as for the purpose of satisfying the vitiated taste of the public, who demand a lively and sparkling beverage. The proportion employed is claimed not to exceed one ounce to the keg of beer. [74] ‘Annual Report Brooklyn Board of Health,’ 1885, p. 89.--The accuracy of this statement is denied by the brewers. A blending of new and old beer is, however, occasionally practised with, it is said, no deleterious effects. [75] Ibid. [76] The albuminoids in beer may be estimated by diluting 1 c.c. of the sample with water and then submitting it to Wanklyn’s process for water analysis (see p. 211). The albuminoid ammonia thus obtained, multiplied by 5·2, give the proteids in the beer taken. [77] The dextrine can also be removed by subjecting the beer to dialysis (see p. 183). [78] Chem. Centralb., 1886, p. 412. [79] Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880. [80] Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880. [81] A comprehensive scheme for the detection of foreign bitters in beer, suggested by Dragendorff, will be found in the Archiv. der Pharm. [3] iii. 295; iv. 389. [82] Reports of Am. Health Assoc., vol. x. [83] ‘Bierbrauerei,’ 1876. [84] Archiv. der Pharm., xii. 392. [85] Deutsch. Reichsanzeiger, July 31, 1885. [86] Répert. de Pharm., xii. p. 513. WINE.