| 78 |1·0740 | 52 |1·0616 | 26 |1·0352 | _Pure |1·0000 | | 77 |1·0739 | 51 |1·0610 | 25 |1·0341 | water._ | | | 76 |1·0736 | 50 |1·0602 | 24 |1·0330 | | | +---------+-------+---------+-------+---------+-------+---------+-------+ _Concluding remarks_. Before applying the above processes, account should be taken of any mineral acid which may be present in the sample, such being not unfrequently added to vinegar to impart artificial strength; and in those depending on the sp. gr., gum, gluten, &c., must also be allowed for. The methods depending on the saturating power of the acid will be found appropriate to acetic acid of all strengths, when unadulterated with the mineral acid. The method based on the sp. gr. is also very convenient, and is sufficiently accurate for distilled vinegars and for pure acids of moderate strength. It is found that the decimal fraction of the sp. gr. of pure or nearly pure vinegar is doubled by its conversion into acetate of lime. Thus, 1·0085 in vinegar becomes 1·0170 when converted into a solution of acetate of lime. In malt vinegar, however, 0·005 may be deducted from the sp. gr. for mucilage and gluten. The quantity of foreign matter present in vinegar may therefore be approximatively ascertained, by deducting the decimal of the sp. gr. of the solution of acetate of lime from double that of the decimal part of the sp. gr. of the vinegar. Thus:——the sp. gr. of a sample of vinegar being 1·014, and after saturation with hydrate of calcium 1·023, the sp. gr. of the pure vinegar would be 1·009, and that due to foreign matter ·005. For—— ·028 - ·023 = ·005 and—— 1·014 - ·005 = 1·009 The reason why proof-vinegar is called, in commerce, No. 24, is that 1 fl. oz. of it requires exactly 24 gr. of pure anhydrous carbonate of soda to neutralise it. Weaker vinegars are represented in the same ‘notation’ by the Nos. 22, 20, 18, &c., according to their respective strengths estimated by their saturating power. =ACETINE.= An essence for the removal of corns. Concentrated vinegar (1·04 sp. gr.) slightly tinged with fuchsine, 15 grms. (Hager.) =ACETINE, HOCHSTETTER’S.= Prepared by J. C. F. Witte, Berlin. A remedy for corns, warts, and hard skin. Diluted vinegar, coloured with blue carmine, 16 grms. (Schälder.) =ACETOLATS.= [Fr.] _Syn._ ESPRITS ACÉTIQUES. In _French pharmacy_, medicated vinegars obtained by distillation. =ACETOLES.= [Fr.] In _French pharmacy_, medicated vinegars obtained by maceration. =ACETOUS FERMENTATION.= See ACETIFICATION. =ACETUM.= [L.] Vinegar.