Research Results For 'Acetate'

ADULTERATION

Adulteration is a term not only applied in its proper sense to the fraudulent mixture of articles of commerce, food, drink, drugs, seeds, etc, with noxious or inferior ingredients, but also by magistrates and analysts to accidental impurity, and even in some cases to actual substitution.

The chief objects of adulteration are to increase the weight or volume of the article, to give a colour which either makes a good article more pleasing to the eye or else disguises an inferior one, to substitute a cheaper form of the article, or the same substance from which the strength has been extracted, or to give it a false strength.

Among the adulterations which were commonly practised around 1905 for the purpose of fraudulently increasing the weight or volume of an article are the following: Bread was adulterated with alum or sulphate of copper, which gives solidity to the gluten of damaged or inferior flour; with chalk or carbonate of soda to correct the acidity of such flour; and with boiled rice or potatoes, which enables the bread to carry more water, and thus to produce a larger number of loaves from a given quantity of flour. Wheat flour is adulterated with other inferior flours, as the flour from rice, bean, Indian-corn, potato, and with sulphate of lime, alum, etc. Milk was usually adulterated with water. The adulterations generally present in butter consisted of an undue proportion of salt and water, lard, tallow, and other fats; when of poor quality it was frequently coloured with a little annatto, and, at times, with the juice of carrots. Genuine butter should not contain less than 80 percent of butter-fat. Cheese was also coloured with annatto and other substances. Tea was adulterated chiefly in China with sand, iron-filings, chalk, gypsum, China clay, exhausted tea leaves, and the leaves of the sycamore, horse-chestnut, and plum, whilst colour and weight were added by black-lead, indigo, Prussian-blue (one of the deleterious ingredients used by the Chinese in converting the lowest qualities of black into green teas), gum, turmeric, soapstone, catechu, and other substances.

Coffee was mingled with chicory, roasted wheat, roasted beans, acorns, mangel-wurzel, rye-flour, and coloured with burned sugar and other materials. Chicory was adulterated with different flours, as rye, wheat, beans, etc, and coloured with ferruginous earths, burned sugar, Venetian red, etc. Cocoa and chocolate were mixed with the cheaper kinds of arrow-root, animal matter, corn, sago, tapioca, etc. Sugar was adulterated to some extent with flour. Tobacco was mixed with sugar and treacle, aloes, liquorice, oil, alum, etc, and such leaves as rhubarb, chicory, cabbage, burdock, coltsfoot, besides excess of salt and water. Snuffs were adulterated with carbonate of ammonia, glass, sand, colouring matter, etc.

Confections were adulterated with flour and sulphate of lime. Preserved vegetables were kept green and poisoned by salts of copper. The acridity of mustard is commonly reduced by flour, and the colour of the compound is improved by turmeric. Pepper was adulterated with linseed-meal, flour, mustard husks, etc. Colour was given to pickles by salts of copper, acetate of copper, etc. Ale was adulterated with common salt, Cocculus Indicus, grains of paradise, quassia, and other bitters, sulphate of iron, alum, etc. Porter and stout were mixed with sugar, treacle, salt, and an excess of water. Brandy was diluted with water, and burned sugar was added to improve the colour; sometimes bad whisky was flavoured and coloured so as to resemble brandy, and sold under its name.

Gin was mixed with excess of water, and flavouring matters of various kinds, with alum and tartar, were added. Rum was diluted with water, and the flavour and colour kept up by the addition of cayenne and burned sugar. For champagne gooseberry and other inferior wines were often substituted. Port was manufactured from red Cape and other inferior wines, the body, flavour, strength, and colour being produced by gum-dragon, the washings of brandy casks, and a preparation of German bilberries. Cheap brown sherry was mixed with Cape and other low-priced brandies, and was flavoured with the washings of brandy casks, sugar-candy, and bitter almonds. Pale sherries were produced by gypsum, by a process called plastering, which removes the natural acids as well as the colour of the wine. Other wines were adulterated with elderberry, logwood, Brazil-wood, cudbear, red beetroot, etc, for colour; with lime or carbonate of lime, carbonate of soda, carbonate of potash, and litharge, to correct acidity; with catechu, sloe-leaves, and oak-bark for astringency; with sulphate of lime and alum for removing colour; with cane-sugar for giving sweetness and body; with alcohol for fortifying; and with ether, especially acetic ether, for giving bouquet and flavour.

Medicines, such as jalap, opium, rhubarb, cinchona bark, scammony, aloes, sarsaparilla, squills, etc, were mixed with various foreign substances. Castor-oil has been adulterated with other oils; and inferior oils were often. mixed with cod-liver oil. Cantharides were often mixed with golden-beetle and also artificially-coloured glass.

The adulteration of seeds was largely practised also, the seed which forms the adulterant being of course of the most worthless kind that can be had. Thus turnip-seed was mixed with rape, wild mustard, or charlock, which are steamed and kiln-dried to destroy their vitality, so as to evade detection in the progress of growth; old and useless turnip-seed was also used fraudulently mixed with fresh seeds. Clover was also much mixed with plantain and mere weeds.

Acts against adulteration have been passed in various countries and at various times. In Britain there was a law against it as early as 1267.
Research Adulteration

DYEING

Dyeing is the art of giving colour to textile and other articles in such a way that the colours are more or less permanent, and not readily affected by the action of light, washing, etc. Like spinning and weaving it was originally a home industry, as it still is in many places. Until about 1850 natural dye-stuffs alone were employed, but the discovery of dyes of all colours that can be obtained from coal-tar products revolutionized dyeing as an industry, and the vegetable dye-stuffs were gradually superseded by the newer colours.

Before dyeing, the materials have generally to be cleansed or bleached to get rid of undesirable colouring matters or impurities; and frequently a textile material is subjected to some subsidiary treatment in order to obtain special effects. For example, cotton yarn may be subjected to the action of strong caustic soda ('mercerizing' process) while in a state of great tension, in order to give it a permanent silky lustre.

Dyeing is not only an art, it is also a branch of applied chemistry. One fundamental principle is, that the colouring matter and other necessary substances must be applied in a state of solution, and while in direct contact with the fibre they must be rendered insoluble, so that they are precipitated within or upon the fibre and thus permanently fixed. The method of effecting this varies greatly according to the fibre and the colouring matter employed. As a rule the vegetable and the animal fibres are dyed by very different methods. The affinity of the animal fibres for certain colouring matters is often so great that they are readily dyed by simple immersion in hot colour solutions;
but this simple process is not generally sufficient. According to the method of their application in dyeing the following groups: of dye-stuffs may be distinguished: Avid Colours, Basic Colours, Direct Colours, Developed Colours, Mordant Colours, Miscellaneous Colours, Reactive Colours.

The acid colours are so called because they are of an acid character and are applied in an acid dye-bath. As a rule, they are only suitable for dyeing the animal fibres, e.g. wool and silk, also leather, horn, feathers, etc. Only a few vegetable dye-stuffs belong to this class, for example, the purple colour orchil and the blue colour indigo extract. On the other hand, the acid colours derived from coal-tar - and increasingly petroleum - are very numerous and yield a great variety of hues - red, orange, yellow, green, blue, violet, brown, and black, each with its particular name.

The basic colours are so called because their essential constituents, to which they owe their dyeing power, are organic bases. The bases themselves are colourless and too insoluble in water to be of use, hence they are employed in the form of their soluble coloured salts, usually the hydrochlorides of the colour-bases. Their solutions are precipitated by tannic acid, because it combines with the colour-bases to form insoluble tannates. Wool, silk, and animal substances generally have a direct attraction for colour-bases, and hence these fibres are readily dyed by simple immersion in hot aqueous solutions of the basic colours. Cotton and linen, on the other hand, are not dyed so readily; they need first to be prepared or impregnated with tannic acid, and thus prepared are said to be mordanted, the tannic acid in this connection being styled the mordant. Most of the colours of this class are fugitive to light, and all but one, barberry root, are derived from coal-tar products.

The direct colours are so called because they dye cotton direct, that is, without the aid of any mordanting process. The first of this class derived from coal-tar was congo red, discovered in 1884; this group includes a very great variety of fast colours, and forms, indeed, one of the most important and valuable series of dye-stuffs employed. Cotton, linen, and the vegetable fibres generally are dyed in the simplest possible manner by merely boiling them in a solution of the dye-stuff, with or without the addition of a little soap, carbonate or sulphate of soda, etc. Wool and silk are frequently dyed in the same manner as cotton. Very few vegetable dye-stuffs belong to the direct colours, e.g. Safflower, Turmeric, Saffron, Annatto. They are all fugitive, and have been of little or no importance to the dyer since the end of the 19th century. The coal-tar colours of this class, on the other hand, are extremely numerous.

The developed colours include a variety of colours which are formed in situ upon the fibre by the successive application of two or more substances. These colours are all of coal-tar origin. A number of them belong to the so-called azo colours, derived from compounds containing nitrogen.

The mordant colours form one of the most important classes of colouring matters, for they include not only most of the vegetable dye-stuffs, e.g. madder, logwood, fustic, etc, but also many valuable fast coal-tar colours, commonly known as the alizarin colours, after their typical representative, alizarin. These mordant colours have by themselves very little colouring power, as a rule, and if employed alone in dyeing give little or no result. If applied, however, in conjunction with metallic salts, notably those of chromium, aluminium, iron, tin, and copper, they each yield a variety of colours, according to the metallic salt employed. In employing them usually two distinct operations are involved: first, that of applying the metallic salt or mordant, called the mordanting process ; and second, that of dyeing proper, in which the mordanted material is boiled in a solution or decoction of the dye-stuff. During the dyeing operation the colouring principle of the dye-stuff combines with the metallic salt already upon the material, and the colour is thus produced and fixed upon the fibre. The method of mordanting varies with the fibre and the metallic salt employed. The vegetable dye-stuffs of this class include Madder, Sapanwood, Camwood, Barwood, Old Fustic, Young Fustic, Quercitron Bark, Persian Berries, Weld, Logwood. Madder was formerly the most important and highly valued of the dye-stuffs of this class, being especially employed to produce the fine 'Turkey-red' dye; but was entirely superseded by the coal-tar colour alizarin towards the end of the 19th century.

Reactive colours combine directly with the fibre being dyed through a chemical reaction and result in a fast colour. The first ranges of reactive dyes for cellulose fibres were introduced in the mid-1950s.

Similarly, the employment of cochineal (an insect dye) has also greatly diminished through the introduction of the cheaper colours. Camwood and barwood are almost entirely used in wool-dyeing, either in conjunction with the indigo-vat or for the purpose of dyeing various shades of brown. Old fustic is the most important of the yellow mordant dye-stuffs, and the colours are fast although not very brilliant. Young fustic yields fugitive colours, and has been little used since 1900. Quercitron bark is an excellent dye-stuff employed by wool-dyers for the production of bright orange and yellow colours. Persian berries and weld, a species of wild mignonette, are both excellent dye-stuffs, but their employment is now limited. Logwood is largely employed by wool, silk, and cotton dyers for dyeing black and dark-blues, which, although fast to washing, are only moderately so towards light. During the 20th century dyewoods were gradually replaced by coal-tar colours.

Among miscellaneous colours are several dye-stuffs applied in a distinct manner. Indigo is a dark-blue powder quite insoluble in water, but can be rendered soluble for dyeing purposes by two methods. The first method converts the indigo into so-called indigo extract, which is sold as a blue paste and applied as an acid colour in dyeing wool and silk. In the second method the indigo-blue is converted into indigo-white, which readily dissolves in the alkali present, the solution thus obtained being called an indigo-vat. If cotton, wool, or silk is steeped for some time in the clear yellow solution of such a vat, and then exposed to the oxidizing influence of the air, they are dyed a permanent blue. The indigo-white absorbed by the fibre loses its acquired hydrogen, and thus insoluble indigo-blue is regenerated within and upon the fibre. Aniline black is a valuable colour, produced direct upon the fibre by the oxidation of aniline, and remarkable for its extreme permanency.

Catechu is a vegetable dye-stuff used in dyeing cotton and woollen brown. On wool, catechu yields khaki browns in single bath by using copper sulphate as the mordant. On silk it is largely employed for weighting purposes in the process of dyeing black. Chrome Yellow, Iron Buff, Prussian Blue, and Manganese Brown, employed in cotton dyeing, are frequently classed as mineral colours. Chrome yellow is obtained by immersing cotton successively in solutions of acetate of lead and bichromate of potash, whereby the yellow precipitate of chromate of lead is fixed upon the fibre. Iron buff is obtained in a similar manner by the successive application of iron sulphate and carbonate of soda, and finally developing the full colour by washing with water and exposure to air. The buff colour is really due to the precipitation of oxide of iron on the cotton. Prussian blue is at once developed by passing the buff-dyed cotton through an acidified solution of potassium ferrocyanide. The production of manganese brown on cotton is similar to that of iron buff. The brown colour ultimately produced upon the fibre is an oxide of manganese. The mineral colours are very useful for certain purposes, and are to be regarded as very fast to light.
Research Dyeing

GOULARD'S EXTRACT

Goulard's Extract was an astringent solution of lead acetate and lead oxide used from the mid 19th century to the early twentieth century.
Research Goulard's Extract

MINDERS SPIRIT

Minders Spirit is a solution of ammonium acetate, formerly used in medicine to promote sweating in feverish attacks and as a diuretic.
Research Minders Spirit

PERCORTEN ACETATE

Percorten acetate is a brand name for the adrenal gland hormone drug desoxycorticosterone acetate.
Research Percorten Acetate

KSK

KSK is an abbreviation for Ethyl-iodo-acetate, a tear gas used during the Second World War. It had a smell faintly of peardrops. It caused pain in the eyes, a copious flow of tears, spasms of the eyelids and irritation of shaved skin.
Research KSK

ACETALDEHYDE

Acetaldehyde is a colourless liquid with a pungent, fruity odour. It is used primarily as a chemical intermediate, principally for the production of acetic acid, pyridine and pyridine bases, peracetic acid, pentaerythritol, butylene glycol, and chloral. It is used in the production of esters, particularly ethyl acetate and isobutyl acetate. It is also used in the synthesis of crotonaldehyde, flavour and fragrance acetals, acetaldehyde 1,1-dimethylhydrazone, acetaldehyde cyanohydrin, acetaldehyde oxime, and various acetic esters, paraldehyde, metaldehyde, polymers, and various halogenated derivatives. Acetaldehyde is used in denatured alcohol. In the past it was a chemical intermediate for 2-ethyl-1-butanol, glyoxal, acrolein, and acetaldehyde-aniline condensate. Acetaldehyde has been used in the manufacture of aniline dyes and synthetic rubber, to silver mirrors, and to harden gelatine fibres.

Acetaldehyde has been used in the production of polyvinyl acetal resins, in fuel compositions, and to inhibit mould growth on leather. It is also used in the manufacture of disinfectants, drugs, perfumes, explosives, lacquers, varnishes, photographic chemicals, phenolic and urea resins, rubber accelerators, antioxidants, and room air deodorisers. It is also a pesticide intermediate.
Acetaldehyde is a compound for the intended use as a flavouring agent and adjuvant. It is an important component of food flavourings added to milk products, baked goods, fruit juices, candy, desserts, and soft drinks; the concentration of acetaldehyde in food is usually up to .047%. It is an especially useful synthetic flavouring ingredient to impart orange, apple, and butter flavours, and is used in the manufacture of vinegar and yeast and as a fruit and fish preservative.

Acetaldehyde is a volatile and flammable liquid. It is miscible in water, alcohol, ether, benzene, gasoline, solvent, naphtha, toluene, xylene, turpentine, acetone, and other common organic solvents. It is a highly reactive compound that undergoes numerous condensation, addition, and polymerisation reactions. It is dangerous when exposed to heat or flame; it can react vigorously with oxidising material, acid anhydrides, alcohols, ketones, phenols, halogens, isocyanates, and strong alkalis and amines. It is also incompatible with acids, bases, alcohol, ammonia, amines, phenols, ketones, and hydrogen cyanide. It will polymerise readily in the presence of trace metals. Acetaldehyde can form unstable or explosive peroxides with exposure to the air. It may polymerise under the influence of air and heat, acids, or bases with potential of fire or explosion. It is polymerised violently by concentrated sulphuric acid. Rubber products decompose on contact with acetaldehyde, but it is not corrosive to most metals. It is also known as acetic aldehyde, ethanal, NCI-C56326, and ethyl aldehyde.
Research Acetaldehyde

ACETATE

Acetate is a man-made cellulose fabric or yarn that was first created in Germany in 1869. Work on the fibre was continued by Swiss chemists Camille and Henri Dreyfus of Basle in the 1900s, but their research was interrupted by the outbreak of the Great War when acetate was used to make waterproof varnishes for French and British fabric-covered aeroplanes. In 1920 British Celanese Ltd made a commercially viable acetate fibre using the Dreyfus method.
Acetate has since been used to make lingerie, blouses, dresses and knitwear as well as other garments requiring lightweight, silky fabrics.
Research Acetate

ACETATES

Acetates are salts of acetic acid. The acetates of most commercial or manufacturing importance are those of aluminium and iron, which are used in calico-printing; of copper, which as verdigris is used as a colour; and of lead, best known as sugar of lead. The acetates of potassium, sodium, and ammonium, of iron, zinc, and lead, and the acetate of morphia, are employed in medicine.
Research Acetates

ACETONE

Acetone is the simplest and most important of the ketones. It is a colourless liquid with a mildly pungent and somewhat aromatic odour. It is primarily used as a chemical intermediate and as a solvent for cellulose acetate and nitro-cellulose. It is used as a carrier for acetylene, and as a raw material for the chemical synthesis of a wide range of products such as ketene, methyl methacrylate, bisphenol A, diacetone alcohol, mesityl oxide, methyl isobutyl ketone, hexylene glycol, and isophorone.

Acetone is a mobile, flammable liquid that is miscible in all proportions with water and with organic solvents such as ether, methanol, ethyl alcohol, and esters. It is incompatible and reactive with oxidisers and acids. Containers of acetone may explode in a fire, producing poisonous gases. Acetone fires may be controlled with carbon dioxide or dry chemical extinguishers.
Acetone undergoes many condensation reactions; in the presence of an amine, or ammonia, various esters condense readily with acetone. Acetone is also known commercially as dimethyl ketone, methyl ketone, dimethylformaldehyde, ketone propane, and 2-propanone.
Acetone is formed in the human blood when the body uses fat instead of glucose for energy. If
acetone forms, it usually means that the cells do not have enough insulin, or cannot use the insulin that is in the blood, to use glucose for energy. Acetone passes through the body into the urine. Someone with a lot of acetone in the body can have breath that smells fruity and is called '
acetone breath'.

Acetone is used in painting and decorating for scrubbing the surface of certain woods, such as cedar and teak, prior to painting them.
Research Acetone

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