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Updated: May 10, 2025
"To break it down," said Calhoun bitterly, "I need aromatic olefines and some acetone, and acetic-acid radicals and methyl submolecular groups. To destroy it absolutely I need available unsaturated hydrocarbons they'll be gases! And it has to be kept from reforming as it's broken up, and I may need twenty different organic radicals available at the same time!
Unless in this way the shavings become charged with the vinegar-holding bacteria the alcohol will not undergo oxidation during its passage over them, and after the bacteria thus introduced have grown enough to coat the shavings thoroughly the acetic-acid production is much more rapid than at first.
This method of acetic-acid production is possible experimentally, but is impracticable on any large scale. In the ordinary manufacture of vinegar the oxidation is a true fermentation, and brought about by the growth of bacteria. In the commercial manufacture of vinegar several different weak alcoholic solutions are used.
What is it this trip, a wire-tappin' scheme, or just plain green goods?" "You flatter me," says J. Bayard. "No, my business of the moment is not to appropriate any of the princely profits of your er honest toil," and he stops for another of them acetic-acid smiles. "Yes," says I, "it is a batty way of gettin' money workin' for it, eh? But go on. Whatcher mean you lost your dog?"
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