The American dispensatory : containing the natural, chemical, pharmaceutical and medical history of the different substances employed in medicine, together with the operations of pharmacy / illustrated and explained, according to the principles of modern chemistry.

  • Coxe, John Redman, 1773-1864.
Date:
1827
Catalogue details

Licence: Public Domain Mark

Credit: The American dispensatory : containing the natural, chemical, pharmaceutical and medical history of the different substances employed in medicine, together with the operations of pharmacy / illustrated and explained, according to the principles of modern chemistry. Source: Wellcome Collection.

Provider: This material has been provided by the Harvey Cushing/John Hay Whitney Medical Library at Yale University, through the Medical Heritage Library. The original may be consulted at the Harvey Cushing/John Hay Whitney Medical Library at Yale University.

    15/794 (page 7)
    ACETUM. Acetum Vini. D. White-wine. Vinegar. Acetum. Vinegar, L. E. Acidum Aceticum Impurum. Impure Acetic Acid. Acidum Acetosum. Acetous Acid. Sun. VinaigTe, (F.) Essig, (G.) Aceto, (I.) Vinagre, (S.) Khull, (A.) Ukzus, (R.) This is the first acid of which we have any account. This acid is employed in three different states, distinguished from each other by peculiar names. When first prepared by the fermentation of vinous liquors, it is called vinegar ; when purified by distillation, it assumes the name of distilled vinegar ; and when concentrated as much as possible, by peculiar processes, it is called radical vinegar, or acetic acid. All of these are, however, properly speaking, the same; differing only by varied degrees of dilution, and the presence of some extraneous admixtures. There are, conse- quently, only one class of salts produced by them, viz. acetats. Qualities.—These are so well known as not to need description. Chemical Composition.—Common vinegar consists of acetic acid largely diluted with water j it contains also vegetable gluten, muci- lage, sugar, extractive matter, and frequently malic, phosphoric, and tartaric acids, together with small proportions of sulphat of lime, sulphat of potash, and alcohol. Its composition, however, varies, according to the fermented liquor from which it is obtained; viz. wine, cider, malt, &c.: thus wine yields a paler, purer, and stronger acid than fermented malt liquors or solutions of sugar ; hence it is said the vinegar of France and Italy is superior to that prepared elsewhere. Mr. Chenevix found that English vinegar of 1.0042 specific gravity contained more water and mucilage, but less acid and spirituous liquor than French vinegar of 1.00721. It should be of a pale yellow colour, perfectly transparent, of a pleasant some- what pungent acid taste, but without any acrimony. It is liable to spontaneous decomposition, or to become mouldy and ropy; and hence for pharmaceutical purposes, at least for some of them, it re- quires to be distilled ; as, however, the change depends upon the presence of gluten, it may, if boiled, be kept for a much longer time, especially in bottles completely filled and well corked. If powder- ed charcoal be added previously to boiling, it will become quite colourless, like distilled vinegar, and without being impaired in strength, as is the case with that subjected to distillation. This was long ago shown by Lowitz in Crell's Chem. Jour. 2. p. 237-248, and no doubt led to the introduction of an article under the name of Ace- tum purificatum into the American Pharmacopoeia.* It is a curious circumstance, that this is the only vegetable acid, except the Prussic, that rises in distillation in combination with water. Preparation or Manufacture.—This varies in different countries. * It consists in boiling an ounce of fresh burned powdered charcoal with a gallon of vinegar, and then straining and filtering the liquor.