| | {and Juncker. |
| | | |
| ---- platina | ---- platina |Unknown. |
| | | |
|Argill | ---- argill |According to Mr Wenzel, vinegar |
| | |dissolves only a very small proportion |
| | |of argill. |
+---------------+------------------+---------------------------------------+
From the liquor remaining after the first cristallization of the oxalic
acid we may obtain malic acid by refrigeration: This acid is more
oxygenated than the oxalic; and, by a further oxygenation, the sugar is
convertible into acetous acid, or vinegar.
The oxalic acid, combined with a small quantity of soda or potash, has
the property, like the tartarous acid, of entering into a number of
combinations without suffering decomposition: These combinations form
triple salts, or neutral salts with double bases, which ought to have
proper names. The salt of sorrel, which is potash having oxalic acid
combined in excess, is named acidulous oxalat of potash in our new
nomenclature.
The acid procured from sorrel has been known to chemists for more than a
century, being mentioned by Mr Duclos in the Memoirs of the Academy for
1688, and was pretty accurately described by Boerhaave; but Mr Scheele
first showed that it contained potash, and demonstrated its identity
with the acid formed by the oxygenation of sugar.
SECT. XXXIII.--_Observations upon Acetous Acid, and its Combinations._
This acid is composed of charcoal and hydrogen united together, and
brought to the state of an acid by the addition of oxygen; it is
consequently formed by the same elements with the tartarous oxalic,
citric, malic acids, and others, but the elements exist in different
proportions in each of these; and it would appear that the acetous acid
is in a higher state of oxygenation than these other acids. I have some
reason to believe that the acetous radical contains a small portion of
azote; and, as this element is not contained in the radicals of any
vegetable acid except the tartarous, this circumstance is one of the
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