Group Title: Press bulletin
Title: Vinegar
CITATION THUMBNAILS PAGE IMAGE ZOOMABLE
Full Citation
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Permanent Link: http://ufdc.ufl.edu/UF00090462/00001
 Material Information
Title: Vinegar
Alternate Title: Press bulletin 11 ; Florida Agricultural Experiment Station
Food adulteration
Physical Description: 4 p. : ; 21 cm.
Language: English
Creator: Blair, A. W ( Augustine Wilberforce ), b. 1866
University of Florida -- Agricultural Experiment Station
Publisher: Florida Agricultural Experiment Station
Place of Publication: Gainesville, Fla.
Publication Date: November 1, 1901
 Subjects
Subject: Vinegar -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
 Notes
Statement of Responsibility: by A.W. Blair.
General Note: Caption title.
General Note: "November 1, 1901."
 Record Information
Bibliographic ID: UF00090462
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 79270211

Full Text






Press Bulletin No. ii.


November I, 1901.


FLORIDA AGRICULTURAL

Experiment Station.


FOOD ADULTERATION



VINEGAR.
[ BY A. W. BLAIR.]
Sometime ago the Chemical Department of the Ex-
periment Station examined fourteen samples of vinegar
bought in the open market, with a view to ascertaining
the quality of vinegar on sale in the State. Nine of these
were of a light brown to a dark brown color and were sold
as apple or cider vinegar, while the remainder were near-
ly colorless, and, with one or two exceptions where no
claim was.made, were sold for white wine vinegar. The
results of the analyses, however, indicate that there were
no pure cider vinegars in the lot, while 12 or 18 out of
the total number were undoubtedly spirit vinegars
The following are the results obtained:
LABORATORY ACIDITY TOTAL SOLIDS ASH
NO. PER CENT. PER CENT. PER CENT.
1064 -..------- 3.99 -----..---. 44 ------ .10











1065_--- 6.22 ---- 1.77---
1066--------- 4.42--------- .17---
1067------ 8.03 8.---------8 .25-----


1068-------- 1.46 ------
1069 ---------- 5.22----
1070---------- 2.88 -
1071----------4.86 -----
1072------ 8.90_---
10783 ------ 8.15 .-----
1074 -------- 4.34 ---------
1075 ------ 3.93 --------8
1076------- 4.39 --- --
1077 ----------. 5.03.. -


.45 --- -
.27
.16 ----
.29 ---
.87
.40------
.40
,86----
.16__-----
.19


Average ------4.06 --------- 0.62 ----- .088
The chemical distinction between cider and spirit
vinegar when pure offers but little difficulty. Cider vin-
egar is of a dark brown color, contains from 2.50% to
4.% of solids and .80% to .50% ash, while spirit vinegar
contains .14% to .78% total solids and .01% to .15%
ash.
There are other technical differences which need not
be mentioned here. Good vinegar should contain from
4.% to 5.% of absolute acetic acid and be free from lead,
copper, iron, mineral acids and artificial coloring matter.
Spirit vinegars are manufactured from diluted alcohol
and since they contain none of the extractive matter
present in fruit or malt vinegars, they lack much of the
flavor and color of these. Imitation vinegars are often
made from diluted acetic acid, colored with caramel and
flavored with acetic ether. Not only this but mineral
acids are often used and these are injurious. The dark
brown color which enables the retailer to sell spirit vine-







gar for pure cidar vinegar is obtained by using some color-
ing matter, either caramel or coal tar colors.
Of the samples analyzed No. 1065 could probably be
classed as malt or wine vinegar, though rather low in
total solids. No. 1067 while high in total solids is low
in acetic acid and ash and is, therefore, of doubtful ori-
gin, though it was sold as "Fruit Vinegar." Over 40%
of the ash of this sample was iron. All the others must
be classed as spirit vinegars and of these 1068, 1070 and
10783 are too low in acetic acid as well as total solids and
ash.
With the exception of iron in No. 1067 no harmful
adulterants were found, but to color spirit vinegar and
sell it for pure cider vinegar is a deception and a fraud
that should be prohibited by law. The investigations
prove clearly that if the people of the State are to have
pure fruit vinegar, they must manufacture it at home.
The old way of making vinegar was to store apple cider
away in vessels that had been previously used for vinegar
and allow it to stand until acetic fermentation had taken
place; that is, until the fruit juice had been' converted
into vinegar.
It seems quite reasonable to suppose that among the
great variety of fruits grown in Florida some might be
found, the juice of.which when treated in a similar man-
ner would furnish vinegar equal in every respect to the
vinegar derived from the apple. Certainly the grape and
scuppernong would make vinegar which would be far
preferable to spirit vinegar.
In England artificial glucose, cane sugar and mo-
lasses have been used for the production of vinegars which
are used to adulterate malt vinegar.
For purposes of comparison the following results are










given:
ACETIC ACID TOTAL SOLIDS ASH
PER CENT. PER CENT. PER CENT.
Average 22 samples of pure vinegar.
4.46 ---------------2.8---------------0.24
Average of 4 samples of malt vinegar.
4.86------------------- --------------- 0.24
Average 76 samples spirit vinegar.
3.84-------------- .38- ..---------------.06
Average 14 samples obtained in Florida.
4.06 ---------------.62_ --------------- .088
iW State papers please copy.




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