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Updated: July 8, 2025
In a flash I knew that if I added malic acid to the mercury perchloride of mercury or corrosive sublimate I would have calomel or subchloride of mercury, the only thing that would switch the poison out of my system and Mrs. Boncour's. "Seizing her about the waist, I hurried into the dining-room. On a sideboard was a dish of fruit. I took two apples. I made her eat one, core and all.
Oxalic, citric, tartaric, succinic, malic, gallic and tannic are other well-known organic acids. Some of these are contained in the sap or juice of certain plants, and these or others are formed when crop residues are decomposed in the soil. In the ultimate decomposition of organic matter the carbon appears in the form of carbon dioxid which when combined with water forms carbonic acid.
Nobody could suggest its origin until the cider was suspected, and, on enquiry, it was elicited that the previous year the stones of the cider-mill chase, which had become loosened by long use, were repaired with melted lead poured in between the joints. The malic acid of the apples had dissolved the lead, and it remained in solution in the cider.
If the vital circle is not interrupted, the fluid traverses the branches, and the peduncle arrives in the ovary, and constitutes the pericarp. In this passage it is partly modified: it appropriates to itself the oxygen of its water of composition; hence the malic, citric, and tartaric acids.
Surely they were Giles Winterborne, with his two horses and cider-apparatus, conducted by Robert Creedle. Up, upward they crept, a stray beam of the sun alighting every now and then like a star on the blades of the pomace-shovels, which had been converted to steel mirrors by the action of the malic acid.
This acid exists abundantly in other fruits, but especially in the tamarind; in the grape it exists along with citric, malic, and an acid called vinic, which resembles tartaric acid in many respects, but differs from it in others, and concerning the nature of which almost nothing is known: these four constitute the agreeable tartness of the juice of that fruit. Oxalic Acid.
I ate the other. The fruit contained the malic acid I needed to manufacture the calomel, and I made it right there in nature's own laboratory. But there was no time to stop. I had to act just as quickly to neutralise that cyanide, too. Remembering the ammonia, I rushed back with Mrs. Boncour, and we inhaled the fumes. Then I found a bottle of peroxide of hydrogen.
I ate the other. The fruit contained the malic acid I needed to manufacture the calomel, and I made it right there in nature's own laboratory. But there was no time to stop. I had to act just as quickly to neutralize that cyanide, too. Remembering the ammonia, I rushed back with Mrs. Boncour, and we inhaled the fumes. Then I found a bottle of peroxide of hydrogen.
No wonder they are prompted to grow thorns at last, to defend themselves against such foes. In their thorniness, however, there is no malice, only some malic acid.
DR. GALL further gives the following directions, as a guide, to distinguish and determine the proportion of acids which a must should contain, to be still agreeable to the palate, and good: "Chemists distinguish the acid contained in the grape as the vinous, malic, grape, citric, tannic, gelatinous and para-citric acids.
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