Improvements in the Clarification and Preservation of Syrups, Extracts, Wines, Beers, Mineral Waters, and other Liquids.
Year: 1893

page_text: Date of Application, 26th July, 1893
Complete Specification Left, 23rd Apr., 1894-Accepted, 23rd June, 1894
PROVISIONAL SPECIFICATION.
Improvements in the Clarification and Preservation of Syrups,
Extracts, Wines, Beers, Mineral Waters, and other Liquids.
REGINALD EDWARD EVANS Swans Nest Hotel Stratford-on-Avon do hereby
declare the nature of this invention to be as follows:-
This invention relates to improvements in syrups extracts, decoctions, wines beers
and other liquids; the object of the improvement being to clarify and preserve
them by the removal of all matters in suspension in whatever state they exist; and
this invention consists in combining with the syrups, extracts, decoctions wines,
beers and other liquids as aforesaid a small quantity of aluminium hydrate (known as
alumina precipitated alumina alumina cream etc.) either alone or mixed or combined
with gelatine isinglass, albumen, algin or other materials.
The aluminium hydrate may be prepared by the addition of ammonium sodium
or potassium hydrates or carbonates to a solution of any soluble salt of aluminium
of an alum or by the addition to the solution to be clarified of any of the above-
mentioned hydrates or carbonates followed by the addition of the solution of any
soluble aluminium salt or of an alum.
The aluminium hydrate may be incorporated with gelatine isinglass algin,
albumen or other material or these may be added before or after the addition of the
aluminium hydrate whether added alone or produced in the solution by the alternate.
addition of a soluble hydrate and a soluble salt of aluminium.
The liquid to be treated is mixed with a suitable quantity of the aluminium
hydrate either alone or incorporated with gelatine, isinglass, algin, albumen, or other
material, or is treated alternatly with a solution of a soluble hydrate or carbonate
followed by the addition of a soluble salt of aluminium with the prior or subsequent
addition of gelatine isinglass, algin, albumen or other material as aforesaid, and
then is either filtered or allowed to stand till clear.
The object of this invention is to facilitate the rapid clarification of syrups,
extracts, decoctions, wines beers or other liquids requiring clarification rendering
them more valuable, while by the removal of the various suspended matters the
keeping properties of the liquids are improved.
July 25th 1893.
COMPLETE SPECIFICATION.
Improvements in the Clarification and Preservation of Syrups,
Extracts, Wines, Beers, Mineral Waters, and other Liquids.
REGINALD EDWARD EVANS "Swans Nest" Hotel Stratford-on-Avon Technical
Chemist do hereby declare the nature of this invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by
the following statement:-
This invention relates to improvements in syrups extracts decoctions wines beers
and other liquids; the object of the improvement being to clarify and preserve
them by the removal of all matters in suspension in whatever state they exist, and
this invention consists in combining with the syrups, extracts, decoctions, wines,
beers and other liquids as aforesaid a small quantity of aluminium hydrate (known
as alumina, precipitated alumina alumina cream etc.) either alone or mixed or
combined with gelatine isinglass, albumen, algin or other materials.
D

page_text: The aluminium hydrate may be prepared by the addition of ammonium sodium
calcium or potassium hydrates or carbonates to a solution of any soluble salt of
aluminium or of an alum or by the alternate addition to the solution to be clarified
of any of the above named hydrates or carbonates and a soluble salt of aluminium
or of an alum.
The aluminium hydrate may be incorporated with gelatine, isinglass, algin,
albumen or other material, or these may be added before or after the addition of
the aluminium hydrate, whether added alone or produced in the solution by the
alternate addition of a soluble hydrate and a soluble salt of aluminium.
The liquid to be treated is mixed with a suitable quantity of the aluminium
hydrate either alone or incorporated with gelatine, isinglass, algin, albumen or other
material, or is treated alternatly with a solution of a soluble hydrate or carbonate
and a solution of a soluble salt of aluminium or of an alum with the prior or
subsequent addition of gelatine, isinglass, algin albumen or other material as
aforesaid; and then is either filtered or allowed to stand till clear.
The amount of gelatine, isinglass, algin, or albumen, to be used with the alumina
(when required) will vary with the nature of the liquid to be treated but in general
the proportions will be about equal, that is to say equal parts of alumina and of
gelatine, isinglass algin or albumen.
The object of this invention is to facilitate the rapid clarification of syrups,
extracts decoctions, wines, beers and other liquids requiring clarification, rendering.
them more valuable, while by the removal of the various suspended matters the
keeping properties of the liquids are improved.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is
1. The employment of aluminium hydrate either alone, or prepared in the solution
to be treated, or in connection with gelatine, isinglass, algin, albumen or other
material as a clarifying agent.
A 1001