The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1911-11-26
Points as to Acids.

POINTS as to Acids.
To the Editor of The Gate City: :.
Your Nov. 23rd issue has some
points as to acids in connection with
Apples as Medicine" that are by no
means clear, conclusive nor accepted
Or proven First, it was point to
give credit to the acids as if they
were free. Second, to assert that they
acted on lime assumed to be in over
plus or in the way Third, that it is
after all vegetable salts that be-
come alkaline carbonates, for which
no use is stated other than to coun-
teract activity.
Well, even the so-called vegetable
acids are by no means well under.
stood. 1t is ably disputed that malic
acid behaves SO as to become an al
kaline. earthly or any other carbonate,
and malic is the acid contained most
" in apples where a mineral acid,
phosphoric, may be the active agent.
The acids must have acted on some
thing other than chalky matter to
produce alkaline carbonates, which
may have as base sodium, potas-
SUM, lithium, caesium Or rabidium,
and SO free acids may not have any
merit at all, likely not as sour apples
are not after all noted as medicine
nor food, while no mention is made
as point of the presence of salts of
the vegetable acids, implying any val
liable base in an apple, as lime,
though mentioned as in apples seems
to be regarded as an evil due to too
much meat" which is homogeneous.
& Gallo acid is not of account as a
vegetable acid converted into aka
line carbonates in either possible
way left open, by taking up bases
from the system or by decomposition
of salt. 1t may SO be broadly stat
ed that acids do not as matter of
fact, turn to carbonates, either aka
line, earthly or volatile 1t is more
than open to suspicion that any free
acid taken to excess will SO hinder
metabolism (nutrition) as to cause
uric acid troubles, as gravel, etc, in
dicating a robbery of the system of
its alkalis or basis. The behavior of
the. salts of acids is SO far more apt
to be of benefit than that of the acids
free. Something is to be allowed for
ability to eliminate acids other than
so-called vegetable as the so-called
fatty acids. But both vegetable and
fatty acids may be also volatile acids
80 that a. complete understanding of
the behavior economically" fphysio.
logically is only to be arrived at by
a thorough chemical study of the
acids singly and in their group rela-
tions.
Malic acid, it is thus seen, does not
belong to the true vegetable acid
group at ALL which is not saying it
may not aid when combined to ellmin-
ate fatty acids, whether present in the
stomach, bowels, skin, tissues or kid
neys, and 1t is SO indicated that fatty
acids may be seen to be constant
factor to be reckoned with in all
weather, clothing, housing and occu-
pations. Malic is named from the
apple an6is found in barberries and
likely In cranberries. but there seems
little doubt that Greene is correct
and SO 1t is not converted" so far as
carbonates but is eliminated as a
suscinate by the kidneys, skin and
salivary glands, the alkaline susci-
mates being freely soluble in water.
But 1t is point that If is the ua1ic
acid Of ripe apples that neutralizes
the chalky matter, while Attfield says
the acid is present in unripe apples.
currants, rhubarb stalks,
etc. 1t is also present as malate of
potassium, while the potassium is
pointedly omitted as a point 1t APP
pears that in ripening on the tree the
tree loses the potassium to the fruit.
In ripening off the tree the malic
acid remains free but may be dis
guised somewhat by change Of the
gallo or fannie acid to sugar of
some kind
1t remains to agree that vegetable
salts q. e. salts of the vegetable
acids) become alkaline carbonates, or
earthly carbonates ii earthly bases are
used (chiefly lime and magnesia In
this class). The acids SO named, how
ever, have been in no strict way set
out, the more to be regretted Malic
acid is tribasic. To become suscinic
acid it loses one atom of oxygen. 1t