LECTURE XIV.
Of the Vegetable Acids, and others of a less perfect nature.
The principal of the vegetable acids are the acetous and the tartareous. The acetous acid is the produce of a peculiar fermentation of vegetable substances, succeeding the vinous, in which ardent spirit it is procured, and succeeded by the putrefactive, in which volatile alkali is generated.
Thus wine is converted into vinegar. Crude vinegar, however, contains some ingredient from the vegetable substances from which it was procured: but distillation separates them, and makes the vinegar colourless; though some of the acid is lost in the process.
The acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united. It may likewise be concentrated by being first combined with alkalies, earths, or metals, and then dislodged by a stronger acid, or by mere heat. Thus the acetous acid, combined with vegetable alkali, forms a substance that is called the foliated earth of tartar; and it may be expelled from it by the vitriolic acid. When combined with copper it makes verdigris; and from this union heat alone will expel it in a concentrated state. The acetous acid thus concentrated is called radical vinegar. Still, however, it is weaker than any of the preceding mineral acids.
Several vegetables, as lemons, sorrel, and unripe fruit, contain acids, ready formed by nature, mixed with some of the essential oil of the plants, which gives them their peculiar flavours. All these acids have peculiar properties; but it is not necessary to note them in this very general view of the subject. Like vinegar, these acids may be concentrated by frost, and also by a combination with other substances, and then expelled by a stronger acid.
The acid of tartar is very similar to that of vinegar. Tartar, from which it is procured, is a substance deposited on the inside of wine-casks, though it is also found ready formed in several vegetables. It consists of the vegetable alkali and this peculiar acid. When refined from its impurities, it is called crystals, or cream of tartar. The acid is procured by mixing the tartar with chalk, or lime, which imbibes the superfluous acid, and this is expelled by the acid of vitriol. Or it may be procured by boiling the tartar with five or six times its weight of water, and then putting the acid of vitriol to it. This unites with the vegetable alkali, and forms vitriolated tartar; and the pure acid of tartar may be procured in crystals, by evaporation and filtration, equal in weight to half the cream of tartar. This acid of tartar is more soluble in water than the cream of tartar.
This acid, united to the mineral alkali, makes Rochelle salt.
Every kind of wood, when distilled, or burned, yields a peculiar acid; and it is the vapour of this acid that is so offensive to the eyes in the smoke of wood.
A peculiar acid is obtained from most vegetable substances, especially the farinaceous ones, and from sugar, by distillation with the nitrous acid. This seizes upon the substance with which the acid was united, and especially the phlogiston adhering to it, and then the peculiar acid of sugar crystallizes. Thus with three parts of sugar, and thirty of nitrous acid, one part of the proper acid of sugar may be obtained. By the same process an acid may be procured from camphor.