The stomach liquids destroy the alcoholic structures of the vegetable stone, and if everything is fine the energy is freed next to the solar plexus. And that explains its effects. I don't know where you will go to in alchemy, but I must tell you two things on this acid and on another. When you have a commercial acid usually they are obtained by distilling wood and we don't really know well the nature of life that's in it. There's no need for distilling, the only concentration possible is done through freezing.
C allows a very rapid separation of the acetic acid - of the vinegar.
Since I explained some things from the past, in the ancient texts we don't know uric acid but there is a difference in the ancient books. The ancients would say the uric acid is a dead acid. And we will explain why. Anyway when you're considering the vegetable salt you wish it to be dead. You're certain that there is no more life in the vegetable salt when there is no more carbon in it.