From an extreme antiquity the people knew and used acetic acid not only in food, but even in medicine. For its creation it was not necessary to pursue science at all, to study something, to open, make experiments, it was rather simple to forget to close a cover a bottle of some weak wine. Wine just turned sour under the influence of the acetic fungus which is airborne and turned into vinegar.
It is required to you
- Distiller, indicator paper (litmus), wood, lime, the concentrated sulfuric acid.
Instruction
1. In the industry acetic acid turns out ethyl aldehyde oxidation, but it can be received also distillation of wood. It is necessary to take wood chips (it will be better if wood contains the minimum quantity of pitch) and to place them in a distiller (more precisely a distillation cube), and after to begin heating. At the beginning of process, smoke will be emitted, and later in the receiver of a distiller liquid will begin to accumulate, the receiver should not be tight that pressure since not all gases are condensed did not increase. Distillation is conducted until, wood will not char yet.
2. After completion of distillation we let liquid stand, after liquid it is stratified on two phases: pitch and transparent solution. We filter solution and again we overtake. Approximately at 80 degrees Celsius a little liquid is driven away, it is generally methanol (is very poisonous) and a little acetone. When all methanol is driven away, we increase temperature and we drive away solution of acetic acid with water, and in the rest there are pitches. Further gradually we add lime to acid solution until the acidity of the environment disappears (so far solution will not cease to paint litmus paper in red color). Acid interacts with lime and calcium acetate turns out. Further, this acetate is mixed with the concentrated sulfuric acid, there is an exchange reaction to formation of strong acetic acid, by the same way is driven away by means of distillation acetic acid, and in the rest there is a sulfate calcic salt.
3. But in cooking natural is the best of all to use vinegar, on this case there is a remarkable recipe of apple cider vinegar. It is necessary to crush apples and to fill in them with warm water (boiled), calculation is conducted so, about 0.5 liters of water on 400 grams of apples. On each liter of water 100 grams of sugar and 10 grams of grain yeast are necessary. We keep all this business in open capacity, in the dark place. Three times a day it is necessary to stir slowly solution, but these are only the first 10 – 12 days. Then, this weight needs to be wrung out, and juice having filtered to merge in bank or a pan. Then on each liter of juice to add 100 more grams of sugar. The pan is closed and stored in heat. In order that quality vinegar it turned out it is necessary to maintain from 40 to 60 days.