108 



VINEGAR, CIDER, AND FRUIT-WINES. 



Practically less vinegar with a smaller percentage of acetic an- 

 hydride is, however, always obtained, this being due to losses- of 

 material caused partially by evaporation and partially by the 

 oxidation of the alcohol extending beyond the formation of acetic 

 acid. In preparing the alcoholic liquid these unavoidable losses 

 must be taken into consideration and more alcohol be used for the 

 production of vinegar with a determined percentage of acetic acid 

 than is theoretically required. How much more has to be taken 

 depends on the kind of apparatus used and on the strength the 

 vinegar to be prepared is to show. The higher the percentage of 

 acetic acid which is to be obtained, the greater the losses will be 

 and consequently the greater the content of alcohol in the alco- 

 holic liquid must be. Theoretically one per cent, of alcohol yields 

 one per cent, of acetic acid ; practically the proportions are, how- 

 ever, as follows : 



For the production of 

 vinegar with a content 

 of acetic acid of 



5 per cent. 



6 " 



9 



10 

 11 

 12 



Is required an alco- 

 holic liquid with a 

 content of alcohol of 



. 5.4 to 5.5 per cent. 



. 6.5 " 6.6 " 



7.7 " 



8.8 " 



9.9 " 

 11.0 " 



7.6 



8.7 



9.8 



10.9 



11.9 

 13.0 



12.1 

 13.2 



