Vegetation acidity

William Lewis stated m 1759 that the ash of bones and horn resembles chalk and the earth of the shells of sea-fishes. .. in being easily soluble m nitrous [nitric], marine, and vegetable acids, and not in the vitriolic." The only difference he was able to observe between the calcareous earth from shells and the bone ash was that the latter is not changeable by fire into Lime How strongly soever the earth of Bones and Horns be calcined, it continues insipid and gives no manifest impregnation to water (39). 

In 1770 C. W. Scheele showed that the natural product cream of tartar is a salt with a vegetable alkaline base (potash) supersaturated with a vegetable acid (tartaric). When he dissolved cream of tartar [potassium acid tartrate] in boiling water and added powdered chalk to the solution, the lime combined with part of the tartaric acid and gave a copious white precipitate. On evaporating the supernatant liquid he obtained crystals of soluble tartar [normal potassium tartrate] (9, 10). 

The distillate here described as obtained from the retort at redness would be a mixture of sulphuric and nitric acids, and by the addition of the ammonium chloride, hydrochloric acid. The solvent action of this acute or sharp water makes much more comprehensible the chemistry of many processes described, than if we assumed that the vegetable acids were the only ones used. It is probable that this is by no means Geber s invention, but he is perhaps the first who describes the preparation so clearly and comprehensibly. 

All these boundary behaviors occurred only for the mixtures of volatile alkalis with vegetable acids, not with mineral acids. Homberg explained this difference in the behavior of vegetable and mineral acids with an... 

The controversy is therefore at present confined to a few points, namely, whether the inflammable principle be found in what are called phlogisticated acids, vegetable acids, fixed air, sulphur, phosphorus, sugar, charcoal, and metals. 

Donald Monro, who lived in London, lists Cullen s table of salt affinities in An Account of Some Neutral Salts Made with Vegetable Acids, and with the Salt of Amber, Philosophical Transactions 57,... 

Alkaloids have one peculiarity regarding solubility in organic solvents. They are readily soluble in alcohol and sparingly soluble in water. The salts of alkaloids are usually soluble in water. In nature, the alkaloids exist in many plants in larger proportion in the seeds and roots often in combination with vegetable acids. Some alkaloid exsit in free state and some like helitropin as N-oxide. The solutions of alkaloids are intensely bitter. 

Acidulants are added to food directly or indirectly for more than 25 separate purposes (6). Gardner (6) suggests the major functions of acidification are to enhance flavor and reduce thermal processing time. Tartness, if not excessive, adds subtle character to the overall flavor of vegetables. Acids also intensify some... 

Vegetable acid An acid occurlng plants as citric acid an organic acid. Vegetable black A fine variety of lamoblack made by the combusticn of vegetable oils. 

Tannic Acids.—The name tannic acid or tannin is applied to a number of vegetable acids which are widely distributed in nature. Tannins occur in the bark of trees and in the leaves and roots of plants. The chief commercial sources of tannin are gall-nuts, sumach, oak and hemlock bark, and a number of plants and trees which grow in India and South America. 

Neutral falts, as thofe with vegetable acid or with marine acid, as common fait. Halex, red-herring, anchovy. 

The fweet vegetable acids, as of feveral ripe fruits, are among the torpentia as they are lefs ftimulating than the general food of this climate, and are hence ufed in inflammatory difeafes. 

Vegetable acids, lemon, prange, currants, goofeberries,... 

Incompatibles.—Mineral and vegetable acids metallic and ammoniacal salts tartarated antimony. 

Antidotes.—Dilute vinegar, and solutions of the non-poisonous vegetable acids. 

Chem. Descrip. Thermoplastic polyamide resin based on dimerized vegetable acids and amines CAS 25038-54-4... 

Chem. Descrip. Thermoplastic Nylon 66 based on dimerized vegetable acid and amines CAS 32131-17-2... 

Long-chain amines derived from animal and vegetable acids, tall oil and synthetic amines R—NH2 Polyoxyalkylenated alcohols, alkyl phenols and alcohol ethoxylates, including derivatives from nonyl phenol, coconut oil, tallow, and synthetic alcohols R -(0—R On—OH... 

Since iron is not commonly used in strongly acid environments, the factors governing its corrosion in media of low pH are less important than those in natural waters and soils. Nevertheless, there are certain applications where such factors must be considered—for example, in steam-return lines containing carbonic acid, as well as in food cans where fruit and vegetable acids corrode the container with accompanying hydrogen evolution. 

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