The Production of Vinegar from Honey
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The Production of Vinegar from Honey - Gerard W. Bancks
Project Gutenberg's The Production of Vinegar from Honey, by Gerard W Bancks
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Title: The Production of Vinegar from Honey
Author: Gerard W Bancks
Release Date: February 4, 2008 [EBook #24510]
Language: English
*** START OF THIS PROJECT GUTENBERG EBOOK THE PRODUCTION OF VINEGAR ***
Produced by The Online Distributed Proofreading Team at
http://www.pgdp.net (This file was produced from images
generously made available by The Internet Archive/American
Libraries.)
THE PRODUCTION OF
Vinegar from Honey.
BY THE
REV. GERARD W. BANCKS, M.A.
FOURTH EDITION.
Entered at Stationers' Hall.
PERRY & SON, PRINTERS, DARTFORD,
AND 4. PAUL BAKEHOUSE COURT, LONDON, E.C.
1905.
THE PRODUCTION OF
VINEGAR from HONEY.
INEGAR, or dilute acetic acid, is produced by a process of fermentation from certain vegetable substances. After alcoholic fermentation has taken place there follows, under suitable conditions, a further decomposition, by means of which the alcohol is converted into a more highly oxidized body, acetic acid, with water as a by-product.[1]
These conditions require that the liquid shall contain alcohol, nitrogenous matter, and alkaline salts in certain proportions, and that it shall be in contact with the air, at a suitable temperature, for a sufficient length of time.
The researches of Pasteur showed the process of oxidation to be due to a microscopical