| Title: | Acidity |
| Original Title: | Acidité |
| Volume and Page: | Vol. 1 (1751), p. 100 |
| Author: | Paul-Jacques Malouin (biography) |
| Translator: | Jordan Morrissey [University of Missouri Columbia] |
| Subject terms: |
Chemistry
|
| Original Version (ARTFL): | Link |
| Rights/Permissions: |
This text is protected by copyright and may be linked to without seeking permission. Please see http://quod.lib.umich.edu/d/did/terms.html for information on reproduction. |
| URL: | http://hdl.handle.net/2027/spo.did2222.0002.977 |
| Citation (MLA): | Malouin, Paul-Jacques. "Acidity." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Jordan Morrissey. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. Web. [fill in today's date in the form 18 Apr. 2009 and remove square brackets]. <http://hdl.handle.net/2027/spo.did2222.0002.977>. Trans. of "Acidité," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 1. Paris, 1751. |
| Citation (Chicago): | Malouin, Paul-Jacques. "Acidity." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Jordan Morrissey. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. http://hdl.handle.net/2027/spo.did2222.0002.977 (accessed [fill in today's date in the form April 18, 2009 and remove square brackets]). Originally published as "Acidité," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, 1:100 (Paris, 1751). |
Acidity, quality that establishes a body as acidic , that is to say, the feeling of bitterness, this taste , which excites the acids while stinging the tongue. See Acid, Taste, etc .
A small amount of vitriolic acid [sulfuric acid] added to water creates a pleasant acidity . Vinegar and Verjuice have a different sort of acidity .
One prevents acids from predominating in the body and coming to coagulate the blood, either by correcting them and emulsifying them with alkali salts or absorbent matters, or by wrapping them in fatty matters. In this way, milk, oil, or alkalis emulsify corrosive sublimate [mercuric chloride]. This corrosive poison consists of the acids of sea salt [hydrochloric acid], whose action is augmented by the mercury that it is joined to. Corrosive sublimate is formed from the mixture of dry mercury (II) sulfate and common salt [sodium chloride]. See Corrosive sublimate.
Just as minium tarnishes the acidity of spirit vinegar, calamine tarnishes that of spirit of salt (mod. hydrochloric acid), etc . See Absorbent, etc.