Pyroligneous acid
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Template:Chembox IndexlistTemplate:Chembox CompToxTemplate:Chembox GHS (set)Template:Chembox Datapage check| Names | |
|---|---|
| Other names
wood vinegar and wood acid
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| Identifiers | |
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| EC Number | Page Template:Plainlist/styles.css has no content. |
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| Properties | |
| Appearance | Yellow to red liquid |
| Odor | acrid smoky |
| Density | 1.08 g/mL |
| Boiling point | 99 °C (210 °F; 372 K) |
Refractive index (nD)
|
1.371-1.378 |
| Hazards | |
| Flash point | 44 °C (111 °F; 317 K) |
| Related compounds | |
Related compounds
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Liquid smoke |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Template:Chembox Footer/trackingTemplate:Short description
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
The principal components of pyroligneous acid are 10% acetic acid, acetone and methanol. It was once used as a commercial source for acetic acid.
History
Pyroligneous acid (acetum lignorum) was investigated by German chemist Johann Rudolph Glauber.[4] The acid was used as a substitute for vinegar. It was also used topically for treating wounds, ulcers and other ailments.[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, but it was insufficient.[6]
In the nineteenth century, pyroligneous acid was used to prepare an impure aluminium sulfacetate mordant for use with cotton, but the resulting mixture imparted a burnt odor to the cotton, and Ganswindt recommended its use be abandoned in favour of purer preparations in 1899.[7]
In 1895, pyroligneous acid was first marketed under the brand Wright's Liquid Smoke,[8] a liquid smoke product intended to impart the flavor and some of the preservative effects of wood smoking to meats and vegetables. In the early 21st century, concerns about the carcinogenic effects of components of wood smoke decreased the production of heavily smoked foods in favor of lighter smoking and liquid smoke for foods.[9]
References
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- ^ Pyroligneous acid from Sigma-Aldrich
- ^ Page Module:Citation/CS1/styles.css has no content.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)
- ^ Page Module:Citation/CS1/styles.css has no content.Fielding H. Garrison (1921), History of Medicine (3rd ed.), W. B. Saunders, p. 286
- ^ Page Module:Citation/CS1/styles.css has no content.Johann Rudolph Glauber (1651), Furni Novi Philosophici, vol. 1, Johann Jansson, pp. 47–49
- ^ Page Module:Citation/CS1/styles.css has no content.Mark Kurlansky (2002). Salt: A World History. Penguin Books. pp. 267–68. ISBN 0-14-200161-9.
- ^ Page Module:Citation/CS1/styles.css has no content.Ganswindt, Albert (1889). Handbuch der Färberei und der damit verwandten vorbereitenden und vollendenden Gewerbe (in Deutsch). p. 270.
- ^ Page Module:Citation/CS1/styles.css has no content.Unusual Stories of Unusual Men: Ernest H. Wright - Classification: "Condensed Smoke". The Rotarian. 1923. pp. 209–10, 240.
- ^ Page Module:Citation/CS1/styles.css has no content.Bruce Kraig (31 January 2013). The Oxford Encyclopedia of Food and Drink in America. OUP USA. pp. 2–. ISBN 978-0-19-973496-2.
External links
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