This section is from the book "Fermented Alcoholic Beverages, Malt Liquors, Wine, And Cider", by C. A. Crampton. Also available from Amazon: Fermented Beverage Production, Second Edition.
The phosphoric acid was determined by means of a standard solution of uranium acetate, except in the case of a few very dark-colored samples, when the analysis was made gravimetrically from the ash by precipitation with ammonium molybdate, in the usual way.
 
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