Re: [CH] Getting the Vinegar Out
Tom F. Bryant (tfbxgp@neto.com)
Tue, 23 Nov 1999 10:21:40 -0600
In my (ancient) memory, seems like I remember acetic acid strength is
limited by it's solubility. It's about 20% when fully saturated, when
crystals begin to form, and no more will dissolve. At this strength, it's
called "glacial acetic acid". I think more would dissolve at higher temps,
but when allowed to cool, the crystals would form and precipitate, leaving
the strength of the liquid at 20%. If I'm wrong about this, someone set me
straight. Thanky.
Tom in Paris, TX
> 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.
>
> Blake in San Antonio
> Mailto: blakeo@flash.net
>
Blake, that's me....
No the vinegar I'm speaking off wasn't for using in the kitchen I bought it
for my chemical experiments I did in my early day's, and yes you can only
store it in 100 % lass bottles and is very dangerous to handle, like all
concentrated acid's which I had too.
I even remember the price I bought it somewhere around the 1978-1980 it
cost me around $40.- for only one liter, it was a big investment for a
scholar that time.
And I have to admit it also cost me a pair of jeans, carpet and some
blisters too during one of the experiments where I wanted to make heavy
smoke (but it worked, that's all I remember)
Hot regards
Rob