Taste, acid cooling

Definition Purified mixt. of saccharides resulting from controlled enzymatic hydrolysis of starch either anhyd. or hydrated Properties Wh. free-flowing porous spherical gran., odorless, sweet taste producing cooling sensation in mouth freely sol. in water sol. in dil. acids and alkalis, basic org. soivs. insol. in common org. soivs. pH 3.8-5.8 (20%) DE 93-99%... 

Chloric and bromic acids are not known in a free state, but only in aq. soln. and in the form of their salts. Iodic acid occurs as a white powder and in colourless crystals. Chloric and bromic acids form colourless aq. soln. which, by evaporation in vacuo,-can be cone, to syrupy viscid liquids which first redden and then bleach blue litmus. When cold the aq. soln. have no smell, but when warm, chloric acid has a smell recalling that of nitric acid. The taste is like that of a strong acid. The cone. soln. of chloric acid does not crystallize when cooled to —20°. The soln. are stable when dil., and become less stable as the concentration increases. Soln. of bromic acid can be cone, on a water-bath until they contain between 13 and 14 per cent, of HBr03 when the attempt is made to concentrate further, the soln. begins to decompose, giving ofi oxygen and bromine. When the concentration is conducted under reduced press., in the cold, the decomposition does not begin until... 

You cannot see the CO, in the air — but you can see it when it has been cooled and compressed into a solid block of dry ice." When dissolved in water (H,0), carbon dioxide (C02) forms a weak acid (HjCOj). You know the taste of this acid from soda water—the bubbles are CO, being set- free. 

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