So wholesome are Strawberries, that if laid in a heap and left by themselves to decompose, they will decay without undergoing any acetous fermentation; nor can their kindly temperature be soured even by exposure to the acids of the stomach.
Botanically, each fruit is a collection of berries on a common pulpy receptacle, being, like the Strawberry, especially wholesome for those who are liable to heartburn, because it does not undergo acetous fermentation in the stomach.
Like the strawberry, if eaten without sugar and cream, it does not undergo any acetous fermentation in the stomach, even with gouty or strumous persons.
The acetous acid is the produce of a peculiar fermentation of vegetable substances, succeeding the vinous, in which ardent spirit it is procured, and succeeded by the putrefactive, in which volatile alkali is generated.
The acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united.
Thus the acetous acid, combined with vegetable alkali, forms a substance that is called the foliated earth of tartar; and it may be expelled from it by the vitriolic acid.
When bread is to be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89 deg.
A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled.
Their oven has cake in it, or they are skimming jelly, or attending to some other of the so-called higher branches of cookery, while the bread is quickly passing into the acetous stage.
To detect this pour four drams of pure acetous acid, over a dram of the suspected oxide.
The addition of sugar (especially of moist sugar) increases the flowing property of the liquid, but makes it dry more slowly, and frequently to pass into an acetous state, in which condition it acts injuriously on the pen.
The acetous fermentation, by which alcohol is converted into vinegar, proceeds most rapidly at a temperature of about 90 deg.
When this point is arrived at, the 'wash' is submitted to distillation, to prevent the access of the acetous fermentation, which would lessen its alcoholic value.
In the doorway, looking a shade more acetous than usual, stood Lady Margaret.
Here it remains till the acetousfermentation is nearly complete, which usually occupies several weeks, or even months.
Reapers and agricultural labourers could never stand the sun's fire without this cooling acetous diet.
The selected grapes are sprinkled with lime, by which the watery and acetous particles are absorbed and corrected.
When acetous fermentation begins, the liquor becomes turbid, and a long, stringy substance appears, which after a time settles down to the bottom of the vat.
The liquid now becomes clear, and should be immediately subjected to distillation to prevent acetous fermentation.
It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.
If this fermentation continues long enough, the acetous fermentation is set up, and acetic acid, the essential element of vinegar, is formed and the dough becomes sour.
It is not enough, however, to prevent bread from reaching the acetous or sour stage of fermentation.
The sooner it is subjected to distillation after this period the better, to prevent the loss of alcohol by the supervention of the acetous stage of fermentation, an accident very liable to happen in the sugar colonies.
As potatos readily pass into the acetous fermentation, the admixture of the malt, the mashing, and the cooling should be rapidly performed, while the utmost cleanliness must be observed.
The acetous fermentation may, moreover, go on along with the vinous in the same liquor, when this contains sugar as well as alcohol.
It would be better to cover up the wash from the contact of atmospheric air, and to add perhaps a very little sulphite of lime to it, both of which means would tend to arrest the acetous fermentation.
The flax should be taken out of the steep whenever the acetous fermentation is complete, before the putrid begins, and exposed, for 2 or 3 weeks, on the grass.
The decomposition or putrefaction of the blue vat is an accident the reverse of the preceding, arising from the transition of the acetous into the putrid fermentation, whereby the dyeing faculty is destroyed.
Their effect is to repress the further progress of fermentation, and especially the passage into the acetous stage, which would otherwise inevitably ensue in a few days.
When left to itself in the colonial climates, the juice runs rapidly into the acetous fermentation; twenty minutes being, in many cases, sufficient to bring on this destructive change.
The odor of diabetic urine just passed is usually in no way peculiar, but as fermentation progresses an acetous odor is developed, which is ascribed to acetic acid.
The acetous extract and the wine of the seeds are most commonly used, and many practitioners are not scrupulous in prescribing the proprietary preparations of Reynolds, Laville, and Blair.
This acid, which is found mixed with citric and tartarous acid in a great number of fruits, is a kind of medium between oxalic and acetous acids being more oxygenated than the former, and less so than the latter.
From this circumstance, Mr Hermbstadt calls it imperfect vinegar; but it differs likewise from acetous acid, by having rather more charcoal, and less hydrogen, in the composition of its radical.
The resulting acid is the acetous acid, commonly called Vinegar, which is composed of hydrogen and charcoal united together in proportions not yet ascertained, and changed into the acid state by oxygen.
By comparing these quantities, we find that they are fully sufficient for forming the whole of the alkohol, carbonic acid andacetous acid produced by the fermentation.
To obtain it pure, we must rectify, by means of distillation, which separates it from the uncombined oily and charry matter; and it may be concentrated by freezing, in the manner recommended for treating the acetous acid.
Hence we have a phosphorous and a phosphoric acid, an acetous and an acetic acid; and so on, for others in similar circumstances.
The tendency of the acetous process of fermentation, is to involve or entangle the hydrogen and carbon of the fermented fluid, with a greater proportion of oxygen, into vinegar, which is uninflammable.
But then what do we who read him care about the Roman taste for bread 'in acetous fermentation?
I should fancy that Minerva (in revenge for the desecration of her temples) had slyly poured vinegar into the batch, if I did not know that the modern Romans prefer their bread in the acetous fermentation.
The quality of being acescent; the process of acetous fermentation; a moderate degree of sourness.
Causing, or connected with, acetification; as, acetous fermentation.
The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar.
How did you prevent the acetous fermentation from taking place in these bottles of milk?
When the skin of the extremities is cold, which is always a sign of present debility, the digestion becomes frequently impaired by association, and cardialgia or heartburn is induced from the vinous or acetous fermentation of the aliment.
Can the beginning vinous or acetousfermentation of the aliment in weak stomachs contribute to this effect?
Mr. Bonhome in the Chemical Annals, August, 1793, supposes the rickets to arise from the prevalence of vegetable or acetous acid, which is known to soften bones out of the body.
Nor is it analogous to other animal facts, that nutritious fluids secreted by the finest vessels of the body should be so little animalized, as to retain acetous or vegetable acidity.
Heartburn originates from the inactivity of the stomach, whence the aliment, instead of being subdued by digestion, and converted into chyle, runs into fermentation, producing acetous acid.
I do not believe there ever was an instance of the vapour that rises from a liquor in Acetous fermentation proving noxious, and producing either disorders or sudden death, as the vapour of fermenting Wine doth.
The acetous fermentation differs from the spirituous, not only in its effect, but also in several of its concomitant circumstances.
Substances susceptible of the Acetous Fermentation turned into Vinegar 536 2.
Motion and agitation are not prejudicial to the Acetous fermentation, as they are to the Spirituous; on the contrary, moderate stirring, provided it be not continual, is of service to it.
It must be observed, that wine is not the only substance that is susceptible of the acetous fermentation: for several vegetable and even animal matters, which are not subject to the spirituous fermentation, turn sour before they putrify.
Matters susceptible of the spirituous and acetous fermentation do but pass through these previous alterations in their way to complete putrefaction.
This, properly speaking, is an acetous fermentation, which Milk passes through in its way to putrefaction; and it soon follows, especially if the Milk be exposed to a hot air.
The changes it suffers by the spirituous and acetous fermentation, have exhibited it in other forms.
Hence it appears, that the spirituous and acetous fermentations are only preparatives, which nature makes use of, for bringing certain vegetable matters to putrefaction.
But if bread undergoes the acetous fermentation, why is it not sour?
We shall now proceed to the acetous fermentation, which is thus called, because it converts wine into vinegar, by the formation of the acetous acid, which is the basis or radical of vinegar.
But whenever a vegetable substance turns sour, after it has ceased to live, the acetous acid is developed by means of the acetous fermentation, in which the substance advances a step towards its final decomposition.
There are, however, some chemists who do not consider the fermentation of bread as being of the acetous kind, but suppose that it is a process of fermentation peculiar to that substance.
But is not the acidifying principle of the acetous acid the same as that of all other acids, oxygen?
Of the Acetous Fermentation, the Product of which is Vinegar.
Amongst the various instances of acetous fermentation, that of bread is usually classed.
Vinegar, in order to obtain pure acetous acid from it, must be distilled and rectified by certain processes.
And this is not all: corroded by the acetous acid, they are full of small holes, particularly in the cap, where all the vapors collect themselves, as in a reservoir.
I am of this opinion, because the acid can only be formed at the expense of a little of the spirit, which is one of the principles of the acetous acid.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "acetous" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: acid; acidulous; tart
