Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1870-01-20

Acetic Acid.


Acetic Acid is found pure only in the la
horatory OF the chemist. II i the acid
that makes vinegar although in the strong
est vinegar there is only about five per
cent. 1t gives the acid character to what
j. called pyroli-ncou> acid-that l.. the
acid produced in the distillation of wood.
the most abundant source of acciic acid j.
the oxidation of alcohol Il occurs in
small quantities. sometimes in the juices ol
plants. as in frnits-apple>. pears. ounces.
ric.-which after being ripencd for some
months. and exposed to the air. produce
some acetic acid. In it, absolutely pure
form il does not seem to possess acid pro-
pcrtics. Ii does not give the acid test.
and Will not decompo>e the carbonatc> OF
the alkalis. BY adding water 10 1t it be-
comes powerfully acid: but alcohol pro-
duces perfect neutrality
IiRcqar.-This common household arti-
Gle has occupied its present position in the
family from unrecorded periods II j.
mentioned in the oldest books. and i alln-
dcd to a a common article Of use. Il was
undoubtedly the earliest acid known that
was not directly produced from fruits and
vegetables. already formed in their Tissues
Although formed spontaneously, some lit
tie art il required to obtain IL in condi-
tion ready for use. whereas many ycgcia-
bic acld> are found ready formed. in L state
of considerable intensity. H. in the lemon
and >orrcl.
All vinegar in common use j. produced
from alcohol BY oxidation. Arcohvl j. O.
ll5 o plus an atom of water. To convert
this into acetic acid or vinegar. two atoms
Of the hydrogen are burned ont by crema-
cau>i,. ana two more atoms of oxygen are
AIDED. 30 that the formula of acetic acid j.
ca rs c. By weight two ports have been
taken away and sixteen parts added, 80
that thi-ty->eYen parts OF alcohol give iifiy-
one of acetic acid.
These facts show the necessity of having
these materials we wish to convert into
vinegar exposed a. much a. possible 10 the
air: they are equally instructive on the
point Of preserving. II we wish TO keep
articles froIa becoming sour. we must cx-
cule the air. All the oxygen comes from
the air II penetrates the liquids and Seizes
on the alcohol. and partly burns il up.
wherever II finds it. under favorable condi-
tions.
Ordinary vinegar Is usually made bv long
exposure of the juice of ordinary fruits
apples. pluns. peaches etc. The juice
first fcrments and produces alcohol. aud by
breaking up the sugar: then the ferment
acts on the alcohol, and it is converted in
to acetc acid. II the juice j. very W eak.
containing but little sugar comparatively
the vinegar may be made strong by the adj
dition OF sugar mola>ses or whi>key TO the
Juice.
TO test the strength of vinegar is an easy
matter. Take twenty-four grains of car
Donate of soda. sal sodu. and one fluid
ounce of the vinegar. Mix them. and If
the resulting liquid j. neither acid nor al
kaline which the taste will determine near
enough, il j. strong vinegar. containing
about five per cent of acetic acid. II the
acid predominates. ii j. too strong for any
commercial vinegar. II the alkali pre-
dominates. which is most certainly deter
mined by adding more vinegar. after the
foaming has ceased. and IL IL foams again.
it shows there was not enough acid; that
is. the vinegar was too weak. If the above
materials perfectly neutralize each other.
the vinegar is said to be first proof If the
acid predominates. it is said to be orer
proof: If the alkal. il is said 10 be under
proof There are three other grades known
among manufacturers. all under first proof
The lowest grade is where eighteen grains
of soda exactly saturate one ounce of vim
egar This i the lowest grade. The next
is when twenty grains are saturated, and A
higher requiring twenty-five grains. These
make up the four grades of vinegar.
There are many ways devised for max
ing vinegar more rapidly than by the usual
process of simple exposure Of the materi-
ais 10 the atmosphere in barrels or casks.
The most important Of these is what is
called the German method All methods
are. however, founded on the principle OF
oxidizing the alcohol. That method that
will do this most effectually. rapidly and
cheapiy Is TO be preferred
In the German method. tall oaken cask.
eight to ten feet high. Is provided. About
eight or ten inches from the bottom a false
bottom is put in, perforated with numerous
holes. or made a fine lattice work A row
of holes is made through the cask between
the bottoms. The cask is then filed with
in foot of the top with beach shavipys
packed rather tightly. On them are placed
another bottom, or false top. pierced with
numerous small holes. each hole having 4
straw inserted i'm il. Two or three tubes
should be inserted through this top. and
reach above the top of the cask. Take a
quantity of strong vinegar sufficient to sat
urate the shayings warm it TO about one
hundred and twenty degrees and pour it on
the top, and let it pass down through the
shavings. Any that may pass through
should be returned to the top for several
times. till the shavings are perfectly wet.
All being thus prepared. one gallon OF
gled. and quart of good yeast added
This is poured on the top in a lukewarm
condition. when 1t trickles through the holes
and slowly passes over the shavings, and
thus exposed in thin layers to the action OF
the air. The oxidation commences and
heat is produced, and current of fresh air
enters the cask through the holes between
the bottoms and traverses the shavings,
and passes out OF the tubes in the top.
thus afIording 8 constant exposure of fresh
air to the defending liquid. This process
seems to afford the conditions for the most
rapid oxidation of the alcohol, and at the
least possible expense. Complete oxida-
ton is attained by pouring the liquid
through the same process several times.
All tarry matters, volitile oils, or impure
atmosphere must be avoided. They retard
or arrest the process. Variations from the
above have been the foundation of many
patents both in this country and Europe.
The principle is the same in all. and it
would require too much detail for our pres
ent purpose to particularize them.
In England and Northern Europe. vim
egar y made from malt by fermentation