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Excerpt from Vinegars and Catsup: Interpretation of Standards, Analysis, EtcVinegar is essentially a dilute solution of acetic acid, but it must be remembered that it is the product of a definite fermentation, con taining appreciable quantities of certain solid and liquid substances derived from the material thus fermented, and that a solution of acetic acid (as purchased in the chemical market) re duced to proper strength can only be consider...

Excerpt from Report on the Examination of Foods, Drugs and Public Water-Supplies ("Water Survey"): May 1st, 1903Three samples of acetic acid were received and examined for the U. S. Pharmacopoeia standard of strength (36 per cent. Absolute acetic acid) and purity. All three proved to be of required purity. One, however, was deficient in strength, containing only 31 per cent. Acetic acid.Method of Analysis: The U. S. Pharmacopoeia being a stand...

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Excerpt from Vinegars and Catsup: Interpretation of Standards, Analysis, Etc The use of vinegar for condimental pur poses, particularly wine vinegar, is very ancient, probably being contemporaneous with the utilization oi wine itself. Practically any fruit juice capable of alcoholic fermentation can be converted into a vinegar by a subsequent acetous fermentation, which is also true of weak sugar syrups and honey solution. Moreover, of course...

Excerpt from Report on the Examination of Foods, Drugs and Public Water-Supplies ("Water Survey"): May 1st, 1903Three samples of acetic acid were received and examined for the U. S. Pharmacopoeia standard of strength (36 per cent. Absolute acetic acid) and purity. All three proved to be of required purity. One however, was deficient in strength, containing only 31 per cent. Acetic acid.Method of Analysis: The U. S. Pharmacopoeia being a standa...