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Lavoisier clarified the concept of caloric and introduced it to a wider audience. The book defined an element as a single substance that can't be broken down by chemical analysis and from which all chemical compounds are formed. He published his discovery that fermentation produces Carbon dioxide (carbonic gas) and spirit of wine, saying that it is "more appropriately called by the Arabic word alcohol since it is formed from cider or fermented sugar as well as wine", and publishing the first chemical equation

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