A

DICTIONARY

OF

/YRTS, MANUFACTURES, AND MINES.

AbB-WOOL. Among clothiers, this term signifies the woof os weft.

ACETATE. ( Acetate , Fr.; Essigsanre, Germ.) Any saline compound of whichthe acetic is the acid constituent; as acetate of soda, of iron, of copper, &c.

ACETATE OF ALUMINA, see Red Liquor and Mordant; of Copper , seeCopper ; of Iron , see Iron ; of Lead , see Lead ; of Lime, see Pyroligneous Acid.

ACETIC ACID ( Acide Metique , Fr.; Essigsanre, Germ.) is the name of the sourprinciple which exists in vinegar. It occurs, ready formed, in several products ofthe vegetable kingdom, and is generated during the spontaneous fermentation of manyvegetable and animal juices. The sambuxus nigra, or black elder, the phoenix dacti-lifera, and the rhus typhinus are plants which afford a notable quantity of vinegar. Itis found, likewise, in the sweat, urine, milk, and stomach of animals. All infusions ofanimal or vegetable matters in water, when exposed for some time to the air, at a mo-derate temperature, ferment into vinegar; and most vegetables, when subjected todecomposition by fire, give off condensable vapors of acetic acid. All liquids con-taining alcohol are susceptible of passing into the state of vinegar; but the pre-existence°f alcohol is not necessary to this change, as we learn from the acetification of vegetablesoups, infusion of cabbage, starch — paste, &e.

Vinegar may be distinguished into four varieties, according to the mode of its pro-duction, though all of them are capable of being converted, by chemical means, intoone identical acetic acid. 1. Wine vinegar. 2. Malt vinegar. 3 Sugar vinegar,d- Wood vinegar, or pyroligneous acid. Fermentation is the source of the acid in thehfst three varieties. Here alcohol is first generated, and is next converted into vinegaroy the influence of the air at a genial temperature; a change which will be investigatedunder Fermentation. But the conversion of spirit of wine into acetic acid may be de-monstrated by direct experiment. When the vapor of alcohol is brought into contactln the atmosphere with the black powder obtained by mixing muriate of platina, potash,uud alcohol, vinegar is rapidly formed at the expense of the alcohol. In Germany , whereorude alcohol bears a low price, the manufacture of vinegar has been arranged upon that^ mc ‘Ple, which, as throwing some light on the process of acetification, I shall brieflyscribe. See Platinum for the mode of preparing the above powder.sat, Cra large case ’ ^ or experimental purposes may be made of glass, several

ea ? er ' s haped dishes of pottery or wood are to be plated in rows, upon shelves oversusn ° t * ler ’ a iuches apart. A portion of the black platina powder moistened beingthe j i 0Tcr eac ^ dish, let as much vinous spirits be put into them as the oxygen off act fcluded air shall be adequate to acidify. This quantity may be inferred from theit's 'tli 1 cubic inches of air can oxygenate 110 grains of absolute alcohol, convert-The e,n iuto 122 grains of absolute acetic acid, and 641 grains of water,at a tem ° Ve s ' m Ple apparatus is to be set in a light place (in sunshine, if convenient),Promote,? if ature fr° m 68° to 86? Fahr., and the evaporation of the alcohol is to bedipped i n * latla dng several leaves of porous paper in the case, with their bottom edgeswill be ap 1 . s P lr ‘t- In the course of a few minutes, a most interesting phenomenonby an incr' 0176 ^' The mutual action of the platina and the alcohol will be displayedthe sides or*?? temperature, and a generation of acid vapors, which, condensing ontion continue ■ ^ ass ~ case ) trickle in streams to the bottom. This striking transforma-ble process \ a ^ the oxygen of the air be consumed. If we wish, then, to renewof 12 cubicVe V t • tnust °P en the case for a little, and replenish it with air. With a boxe la capacity, and with a provision af 7 or 8 ounces of the platina powder,