78 ACETIC ACID. 



More readily by heating a mixture of glycerin with 

 oxalic acid and alcohol, in an apparatus in which the 

 vapors are condensed and returned to the flask. When 

 the evolution of carbonic anhydride has ceased, the 

 ether, which has been* formed, is distilled off. Color- 

 less, spicy-smelling liquid, soluble in 10 parts of water ; 

 boils at 55. 



Amyl formate, HCO.O.C 5 H 12 , obtained like the 

 ethyl ether. A fluid, boiling at 112, having a fruity 

 odor. 



Formylamide, HCO.NH 2 , is formed when ethyl 

 formate, which has been saturated with ammonia, is 

 heated for several days at 100 ; and by heating 2 parts 

 dry ammonium formate with 1 part of urea up to 140. 

 Is formed also, together with ther products, by the 

 destructive distillation of ammonium formate, and by 

 heating formates with ammonium chloride. Colorless 

 liquid, boiling at 192-195. Can only be distilled in a 

 vacuum without decomposition. 



2. Acetic Acid. 

 C 2 H 4 2 = CH 3 .CO.OH. 



Formation and preparation. By the decay of a 

 great many organic bodies ; by the destructive distilla- 

 tion of wood, sugar, starch, tartaric acid, and numerous 

 other substances. From alcohol under the influence of 

 oxidizing agents or such substances as cause its oxida- 

 tion in contact with the air. Sodiummethyl combines 

 with carbonic anhydride, forming sodium acetate. 



Alcohol, in contact with black powdered platinum, is 

 converted into concentrated acetic acid, an elevation of 

 temperature and absorption of oxygen from the air 

 accompanying the action. Certain organic substances 

 act in a similar manner to platinum; through their 

 agency dilute alcohol, at a temperature of 20-40, is 

 caused to absorb oxygen from the air and is tranformed 

 into acetic acid. Hence the power of every fermented 

 liquid, i. e. vegetable juice containing alcohol, to become 



