||It has been suggested that this article be merged with Liquid smoke. (Discuss) Proposed since October 2015.|
|Appearance||Yellow to red liquid|
|Boiling point||99 °C (210 °F; 372 K)|
Refractive index (nD)
EU classification (DSD)
|Flash point||44 °C (111 °F; 317 K)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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.
Pyroligneous acid (acetum lignorum) was investigated by German chemist Johann Rudolph Glauber. 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.
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.
- Pyroligneous acid from Sigma-Aldrich
- 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
- Webster's Revised Unabridged Dictionary (1913)
- Fielding H. Garrison (1921), History of Medicine (3rd ed.), W. B. Saunders, p. 286
- Johann Rudolph Glauber (1651), Furni Novi Philosophici 1, Johann Jansson, p. 47–49
- Mark Kurlansky (2002). Salt: A World History. Penguin Books. pp. 267–68. ISBN 0-14-200161-9.