COOC2H5; and onacidification this last substance gives aceto-acetic ester.
CH3, can be obtained by acidification with acetic acid.
A series of experiments in making Roquefort were tabulated to show the rate of acidification from various initial points.
Some acidity is, therefore, developed in contrast to the absolutely fresh condition of the milk used in Swiss and the acidification developed during the making of Cheddar (Fascetti).
The development of this acidification before the addition of rennet is known as the ripening of the milk.
You must therefore remember, that in this, as in all acids, the first degree of acidification is expressed by the termination in ous; the stronger, by the termination in ic.
And how are these two degrees of acidification distinguished?
Whilst the acidification of the alcohol is effected by the absorption of oxygen from the atmosphere, the sugar becomes alcohol with disengagement of carbonic acid, and then passes into vinegar.
The acidification of the sulphur by nitric or nitro-muriatic acid is likewise a slow and unpleasant operation.
