52 / 308
52
COMPOSITION
OF
DRINKS,
ETC.
pulses
that,
because
being
life-preserving,
are
physi-
ologically
of
the
greatest
importance.
How
we
ought
to
drink,
and
what,
has
already
been
treated
upon;
it
is
only
left
to
show
what
we
must
not
drink.
This
task
will
be
solved
as
soon
as
we
have
demonstrated
what
beverages
are
composed
of,
and
how
they
are
eventually
adulterated.
Although
such
a
treatise
ought
to
be
of
a
strictly
chemical
character,
it
will
still
be
interesting,
both
to
the
public
in
general
and
to
manufacturers
especially.
Therefore
we
add
here,
in
short
but
distinct
outlines,
a
description
of
the
composition
of
fluids,
their
chemical
characteristics
when
pure,
and
their
possible
adultera-
tions.
tOater.
IT
contains,
in
100
parts,
88.
8
parts
of
oxygen
and
ii.i
parts
of
hydrogen.
We
know
it
in
three
different
ag-
gregates
as
vapor,
as
fluid,
and
as
ice.
Being
one
of
the
chief
means
for
dissolving
the
most
heterogeneous
solid
substances,
and
being
capable
of
mixing
itself
with
most
of the
liquids,
it
is
never
found
in
nature
per-
fectly
pure;
nor
is
this
at
all
desirable,
as
chemically
pure
water
would
taste
vapid.
Natural
water,
e.
g.,
rain-water,
contains
ingredients
that
were
taken
from
the
atmosphere
as
nitrogen,
carbonic
acid
gas,
dust,
salts,
germs
of
organisms,
am-
monia,
nitric
and
nitrous
acids,
peroxide
of
hydrogen.