ACIDS AND ALCOHOLS 



141 



Lactic 



CsHeOsXCHa-CHCOH)- 

 COOH) 



Oxalic 



C2H204,(COOH-COOH) 



Succinic 



C4H6O4, (COOH - CH2 - CH2 



-COOH) 

 Dextro-tartaric 



C4H606,(COOH-CH(OH) - 



CH(OH) -COOH) 

 Malic 



C4H6O6, (COOH - CH2 - CH- 



(OH)-COOH) 



Citric 



CeHsOrXCHjCCOOH) -C- 

 (OH)(COOH) -CH2(C00H)) 



Benzoic 



C7H602,(C6H5(C00H)) 



Salicylic 



C7H603,(C6H4(OH)(COOH)) 

 GalUc 



C7H605,(C6H2(OH)3(COOH)) 

 Gallotannic (tannin) 



Ci4Hio09,(= two molecules of 



gallic acid united, less H2O) 

 Alcohols. 

 Methyl 



CH40,(CH3(OH)) 



Ethyl 



C2H60,(CH3-CH2(OH)) 



Formed by the bacterial fer- 

 mentation of milk sugar (lac- 

 tose), also by bacterial fer- 

 mentation in sauer kraut and 

 ensilage. 



Free or as acid or neutral salts 

 of Ca, K or Na in Oxalis, 

 Rumex, Rheum, etc. Very 

 abundant as Ca salt in the 

 form of crystals. 

 In green grapes, and in 

 various Papaveraceae and As- 

 terales. 



Free and as acid salt of K in 

 fruit of grapes and in other 

 fruits. 



Very widely distributed as 

 free acid in fruits, e.g. apple, 

 barberry, grape; in leaves of 

 Crassulaceae, etc. 

 Free in fruits of Citrus 

 (orange, lemon, etc.), goose- 

 berry, etc. 



In fruit of cranberry and in 

 various gums. 



In flowers of Ulmaria and as 

 an ester in Wintergreen. 

 In insect galls, tea, etc. 



In great abundance in many 

 plants; the chief tanning sub- 

 stance. 



As an ester in some fruits; 

 produced by dry distillation of 

 wood. 



Produced in the anaerobic 

 stage of respiration of glucose. 

 The chief product (together 

 with CO2) of fermentation of 

 glucose by yeasts. 



