A practical treatise on the manufacture of vinegar: with special consideration of wood vinegar and other by-products obtained in the destructive distillation of wood ... edited from various sources

Front Cover
William Theodore Brannt
H. C. Baird, 1900 - Acetic acid - 555 pages
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Yields of acetic acid obtained in practice Unavoidable losses in
39
Variations in the dimensions of the generators Disadvantages of small
41
Arrangement for regulating the influx of air from below illustrated
47
Number of shavings to be required for the purpose Surface of shavings
53
Swelling of the shavings Manner of placing the shavings in the genera
54
Difference between the acetic acid produced from wood and vinegar pre
55
CHAPTER VIII
60
Condensing apparatus described and illustrated
66
CHAPTER IX
72
Objections to the terrace system
75
Mode of charging this apparatus
81
Height of the actual workroom of the factory Location of the reservoir
87
Example illustrating the gradual commencement of regular fabrication
93
Abortive culture of vinegar ferment illustrated Transfer of the pure
99
Definition of the term alcoholic liquid
100
Calculation for finding the number of gallons of water which have to
106
Pear essence Advisability of using a mixture of rectified and crude
112
Production of socalled double vinegar and its conversion into vinegar
118
CHAPTER XIII
124
How sliming begins to show itself The alteration which takes place
128
Sulphuring the generators illustrated
134
Indication of the commencement of acetifiration Excitation of lazy
140
Means of improving the odor of vinegar
146
The storing of vinegar Processes which take place during storing
148
Sulphuring of vinegar
154
Discussion of the theoretical part in mashing Effective diastase After
160
Receipts for making vinegar by CadetGassicourt and by Doebereiner
166
Vinegar Specialties
171
Preparation of a fluid for imparting bouquet to table vinegar Composi
177
Boiling of wine vinegar Old French method of manufacturing wine
183
Method of the fabrication of wine vinegar according to Bersch What
189
Wines best adapted for the process Location and arrangement of
192
Preparation of winevinegar from lees for household purposes
198
Determination of the alcohol by the distilling test illustrated
204
The pipette illustrated and described
210
Hydrochloric acid Nitric acid Lactic acid Sulphurous acid 21fi
217
Content of ash in wood Average composition of airdry wood Decom
222
Decomposition of ethylene
229
Table showing the bodies appearing in the destructive distillation
235
Tar products containing oxygen creosote Compounds belonging
241
On what the kind of apparatus to be used depends Processes by which
244
Hahnemanns oven illustrated aud described
250
Mathieus apparatus illustrated and described
257
Examination of wood spirit Preparation of acetone
309
Determination of the presence of empyreumatic substances in acetic acid
315
Rectification of acetic acid illustrated anddescribed Use of the acetate
321
Calcium chloride as a byproduct in the preparation of glacial acetic
327
Acetates and their Manufacture
328
Acetone from barium acetate Strontium acetate Magnesium acetate
334
Uses of acetates of iron Chromium acetates Chromous acetate Chromic
341
Manufacture of verdigris in France
347
Berards process of preparing sugar of lead
355
Lead sesquibasic acetate triplumbic tetracetate Tribasic acetate of lead
360
Properties of metapectine Constitution and action of pectase Pectous
366
CHAPTER XXVII
372
Fermentation
378
Presses Manner of obtaining the juice from berries and from apple
384
Apple elevator illustrated aDd described Testing the must as to its con
390
CHAPTER XXIX
396
List of apples recommended by P Barry for cultivation in the Eastern
400
Expressing the juice by means of the centrifugal Testing the must
406
Manufacture of cider in the Island of Jersey Devonshire cider
412
Adulteration of cider Dr Bremont on the adulteration of cider
418
CHAPTER XXX
424
Fermentation Clarification and drawing off the wine into bottles Cur
426
Semlers direction for the preparation of gooseberry champagne Rasp
433
PART III
439
Various styles of cans and jars Complaints against the use of tin cans
446
Division oflabor in the canneries Preparation of the syrup
447
Trials and vexations of a canners life
453
Preparation of raisini Manner of packing fruitbutter Marmalade
459
Manufacture of applejelly in Oswego Co New York Arrangement
465
CHAPTER XXXII
471
Unreliability of canned goods
473
Sundrying apparatus illustrated and described
480
The Aldeu patent List of articles which are subjected to evaporation
486
Mode of drying fruit in the oveu practised in Central England ard
492
Frankfort mustard Wine mustard Aromatic or hygienic mustard
498
Indication of successful heating Object to be attained in operating
501
Preservation of fish Preservation of fish in oil
507
which indicates the specific gravity of mixtures of alcohol
515
Explanation of Table VI
526
Preparation of whiskey of various strengths from spirits
528
For determining the content of per cent of acetic acid
534
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information