Elements of the Theory and Practice of Chymistry, 5th ed. Pierre Joseph Macquer. Читать онлайн. Newlib. NEWLIB.NET

Автор: Pierre Joseph Macquer
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       Table of Contents

      Of the Acetous Fermentation.

      Besides an ardent spirit, wine affords a great deal of water, oil, earth, and a sort of acid which shall be considered presently. When the spirituous part is separated from these other matters, they undergo no further change. But if all the constituent parts of wine remain combined together, then, after some time, shorter or longer as the degree of heat in which the wine stands is greater or less, the fermentation begins afresh, or rather arrives at its second stage. The liquor once more grows turbid, a new intestine motion arises, and, after some days, it is found changed into an acid; which, however, is very different from those hitherto treated of. The liquor then takes the name of Vinegar. The acetous fermentation differs from the spirituous, not only in its effect, but also in several of its concomitant circumstances. Moderate motion is of service to this, whereas it obstructs the spirituous; and it is attended with much more warmth than the spirituous. The vapours it produces are not noxious, like those of fermenting wine. Lastly, Vinegar deposites no tartar, even when the wine employed in this operation is quite new, and hath not had time to discharge its tartar: instead of tartar, Vinegar deposites a viscid matter which is very apt to putrify.

      It must be observed, that wine is not the only substance that is susceptible of the acetous fermentation: for several vegetable and even animal matters, which are not subject to the spirituous fermentation, turn sour before they putrify. But as vinous liquors possess in a very eminent degree the property of being susceptible of the acetous fermentation, and likewise of producing the strongest acids that can result from such fermentation, their acid shall be more particularly considered in this place.

      SECTION I.

      Of Vinegar.

      If wine, which has gone through this second stage of fermentation, be distilled, instead of an ardent spirit, only an acid liquor is obtained, which is called Distilled Vinegar.

      This acid has the same properties as the mineral acids of which we have already treated; that is, it unites with alkaline salts, absorbent earths, and metallic substances, and therewith forms neutral saline combinations.

      Its affinity with these substances observes the same order as that observed by the mineral acids with regard to the same substances; but in general it is weaker; that is, any mineral acid is capable of expelling the acid of Vinegar out of all matters with which it is united.

      Vinegar hath likewise a greater affinity than sulphur with alkalis: whence it follows, that it is capable of decompounding that combination of sulphur with an alkali called Liver of Sulphur, and of precipitating the sulphur it contains.

      The acid of Vinegar is always clogged with a certain proportion of oily parts, which greatly weaken it, and deprive it of much of its activity; and for this reason it is not near so strong as the mineral acids, which are not entangled with any oil. By distillation, indeed, it may be freed from this oil, and at the same time from the great quantity of water which in a manner suffocates it, and by that means may be brought much nearer to the nature of the mineral acids: but this attempt hath not yet been prosecuted with the assiduity it deserves. Besides distillation, there is another way of freeing Vinegar from a good deal of its phlegm; and that is, by exposing it to a hard frost, which readily congeals the watery part into ice, while the acid retains its fluidity.

      Vinegar, saturated with a fixed alkali, forms a neutral oily salt, of a dark colour, which is semi-volatile, melts with a very gentle heat, flames when thrown upon burning coals, and dissolves in spirit of wine, of which, however, it requires six parts to complete the solution. This solution being evaporated to dryness leaves a matter in the form of leaves lying on each other; on which account it hath obtained the name of Terra Foliata. The same foliated matter will be obtained, though the salt be not previously dissolved in spirit of wine; but not so readily. This salt is also called Regenerated Tartar. Under the head of Tartar we shall see the reason of these different appellations. Regenerated Tartar is also in some degree capable of crystallizing: for this purpose a solution thereof in water must be slowly evaporated to the consistence of a syrup, and then suffered to stand quiet in a cool place; by which means it will shoot into clusters of crystals, lying one upon another, not unlike the feathers on a quill.

      With Vinegar and several absorbent earths, such as calcined pearls, coral, shells of fish, &c. are also formed neutral saline compounds, each of which takes the name of the particular earth employed in its composition.

      Vinegar perfectly dissolves Lead, and converts it to a neutral metallic salt, which shoots into crystals, and has a sweet saccharine taste. This compound is called Sugar of Lead, or Sal Saturni.

      If Lead be exposed to the bare vapour of Vinegar, it will be thereby corroded, calcined, and converted into a white matter much used in painting, and known by the name of Ceruse; or, when it is finer than ordinary, White Lead.

      Vinegar corrodes Copper likewise, and converts it into a beautiful green rust, which also is used in painting; and distinguished by the name of Verdegris. However, Vinegar is not commonly employed to make Verdegris: for this purpose they use wine, or the rape of wine, from which fire extricates an acid analogous to that of Vinegar.

      In treating of the several substances which constitute wine, we mentioned an acid matter, but did not then enter into a particular examination thereof; because as that matter greatly resembles the acid of Vinegar, we thought it more proper to defer the consideration of its properties till we had treated of the acetous fermentation, and its effects.

      SECTION II.

      Of Tartar.

      This substance is a saline compound, consisting of earthy, oily, and especially acid parts. It is found in the form of crusts, adhering to the inner sides of vessels in which wines have stood for some time, particularly acid wines, such as those of Germany.

      Tartar derives its origin from the superabundant quantity of acid contained in the juice of the grape. This superfluous acid, being more than is requisite to constitute the ardent spirit, unites with some of the oil and earth contained in the fermented liquor, and forms a kind of salt; which for some time continues suspended in that liquor, but, when the wine stands undisturbed in a cool place, is deposited, as hath been said, on the sides of the cask.

      Tartar in this state contains many earthy parts, which are superfluous, and foreign to its nature. From these it may be freed by boiling it repeatedly with a sort of earth found in the neighbourhood of Montpelier, as may be seen in the Memoirs of the Academy of Sciences.

      When it is purified, there appears on the surface of the liquor a sort of white, crystalline pellicle, which is skimmed off as it forms. This matter is called Cream of Tartar. The same liquor which produces this Cream, and in which the purified Tartar is dissolved, being set to cool, yields a great number of white semi-transparent crystals, which are called Crystals of Tartar. The Cream and the Crystals of Tartar are therefore no other than purified Tartar, and differ from each other in their form only.

      Though the Crystals of Tartar have every appearance of a neutral salt, yet they are far from being such; for they have all the properties of a true acid, which scarce differs from that of vinegar, except that it contains less water, and more earth and oil; to which it owes its solid form, as well as its property of not being soluble in water without much difficulty: for a very great quantity of water is requisite to keep the Crystals of Tartar in solution; and it must moreover be boiling hot; otherwise as soon as it cools most of the Tartar dissolved in it separates from the liquor, and falls to the bottom in the form of a white powder.

      Tartar is decomposed by calcination in the open fire. All its oily parts are consumed or dissipated in smoke, together with most of its acid. The other part of its acid, uniting intimately with its earth, forms a very strong and very pure fixed alkali, called Salt of Tartar.

      It