...coloring liqueurs. Indeed, sugar is so susceptible of change by heat, that if a colorless solution of it be exposed for some time to the temperature of boiling water, it becomes brown and partially uncrystallizable. Acids exercise such an injurious influence upon sugar,...

...coloring liqueurs. Indeed, sugar is so susceptible of change by heat, that if a colorless solution of it be exposed for some time to the temperature of boiling water, it becomes brown and partially uncrystallizab'e. Acids exercise such an injurious influence upon sugar,...

...absorbent power for vapor of water is so great that more than once it has happened in Germany, that barns or close sheds filled with dried peat, such as is...whenever it is moist, as at night and in cloudy weather. . II. Absorbent power for ammonia. All soils that deserve to be called fertile, have the property of...

...caramd. Indeed, cane sugar is so susceptible of change by heat, that if a colorless solution of it be exposed for some time to the temperature of boiling water, it becomes brown and partially uncrystallizable. Acids also effect this change. Tartaric acid added to...