[CH] Getting the Vinegar Out
Blake Olson (blakeo@flash.net)
Mon, 22 Nov 1999 21:15:52 -0600
Somebody said they had a bottle of 99% vinegar. They probably had 9%.
It is called acetic acid when it gets above 10 or 15% and is no longer
suitable for handling in the kitchen.
Even in an industrial situation, it is difficult to get higher than
80% acetic acid. The stuff is just too difficult to produce and store.
It eats up stainless steel, plastics, nasal passages, brain cells, shoe
soles, etc.
It eats them up FAST too. I saw some 80% acetic eat through a polymer
in 18 hours that 60% nitric, 63% hydrochloric, and some strong sulfuric
wouldn't touch.
Blake in San Antonio
Mailto: blakeo@flash.net