Pyroligneous acid

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Pyroligneous acid[1][2]
Names
Other names
wood vinegar
Identifiers
8030-97-5 YesY
EC Number 232-450-0
Properties
Appearance Yellow to red liquid
Odor acrid smoky
Density 1.08 g/mL
Boiling point 99 °C (210 °F; 372 K)
1.371-1.378
Hazards
Harmful Xn
R-phrases R10-R21-R36/37/38
S-phrases S16-S26-S36
Flash point 44 °C (111 °F; 317 K)
Related compounds
Related compounds
Liquid smoke
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Pyroligneous acid, also called wood vinegar or wood acid,[3] is a dark liquid produced by the destructive distillation of wood and other plant materials.

Composition[edit]

The principal components of pyroligneous acid are acetic acid, acetone and methanol. It was once used as a commercial source for acetic acid. In addition, the vinegar often contains 80-90% water along with some 200 organic compounds.

History[edit]

Pyroligneous acid (acetum lignorum) was investigated by German chemist Johann Rudolph Glauber.[4] The acid was eaten as a substitute for vinegar. It was also used topically for treating wounds, ulcers and other ailments. A tasty crystalline salt can be made by neutralizing the acid with a lye made from the ashes of the burnt wood.[5]

During the United States Civil War it became increasingly difficult for the Confederate States of America to obtain much needed salt. Curing meat and fish with pyroligneous acid was attempted by cooks to compensate for this deficiency. Unfortunately for the Confederate States Army it was not a comparable method of food preservation.[6]

References[edit]

  1. ^ Pyroligneous acid from Sigma-Aldrich
  2. ^ George A. Burdock (2010), "PYROLIGNEOUS ACID", Fenaroli's Handbook of Flavor Ingredients (6th ed.), Taylor & Francis, pp. 1774–1775, ISBN 978-1-4200-9077-2 
  3. ^ Webster's Revised Unabridged Dictionary (1913)
  4. ^ Fielding H. Garrison (1921), History of Medicine (3rd ed.), W. B. Saunders, p. 286 
  5. ^ Johann Rudolph Glauber (1651), Furni Novi Philosophici 1, Johann Jansson, p. 47–49 
  6. ^ Mark Kurlansky (2002). Salt: A World History. Penguin Books. pp. 267–68. ISBN 0-14-200161-9. 

External links[edit]