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虫号: 1615494
注册: 2012-02-13
性别: MM
专业: 能源化工

[求助] 求帮忙翻译一封信，不是文献，和化学有点点关系的，不难的喔，就是我比较着急要。

Hi baba,
Reason for industrial acetic acid cannot be used as vinegar: (the link https://www.rsc.org/chemistrywor ... cripts/vinegar.asp)
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"In the chemical sense acetic is a weak acid, meaning that many of its molecules do not release their hydrogen into solution, although in the concentrated form it is surprisingly corrosive and will damage skin. For industrial use, acetic acid was originally derived from vinegars, but since the early twentieth century it has largely been produced from wood or, most recently, by reacting methanol and carbon monoxide over a catalyst.
Most of the acetic acid produced this way is not destined for our vinegar bottles, which retain the old 'fermentation' methods from alcoholic drinks, but rather as a raw material in the production of three broad types of compound. The largest proportion goes to the manufacture of vinyl acetate monomer, itself a starting point for the polymer polyvinyl acetate or PVA, familiar to many people through its wide use as a glue. Another significant chunk of the over 6 million tonnes produced each year is used to form acetic anhydride, a step in the production of cellulose acetate, used in coatings and photographic films. Much of the rest will either act as a solvent or be used in the production of esters for inks and paints."
1. First paper: CPG Sec. 562.100 Acetic Acid - Use in Foods - Labeling of Foods in Which Used
BACKGROUND:
Acetic acid, if of suitable purity and used in accord with good manufacturing practices, is generally recognized as safe for use in foods. It should not, however, be used under conditions which result in consumer deception, such as may result from substitution of dilute acetic acid for vinegar in "pickled" foods.
Food Inspection Decision l40, issued February 27, l9l2, included the following:
"Acetic acid diluted - The product made by diluting acetic acid is not vinegar and when intended for food purposes must be free from harmful impurities and sold under its own name."
On April 23, l952, an information letter sent to State officials advised them that:
"This Administration, in the enforcement of the Federal Food, Drug, and Cosmetic Act, has maintained the position that diluted acetic acid is not a vinegar of any kind and has advised against its use in food products customarily expected to contain vinegar.
***
"Where an acid of established purity used in a process of manufacture such as you describe, labeling would be required to avoid misconception on the part of the consumer. The labeling should avoid any references to pickling or description of process that would imply that the product had been prepared by the use of vinegar***."
In April l968, members of our Bureau of Science reviewed the literature to determine whether there are present in vinegars prepared from distilled alcohol components not present in acetic acid solutions. In a study by L. W. Aurand, et al, and reported in JAOAC (l965), eleven components were identified from five samples of distilled vinegar. The volatile components consisted of aldehydes, ketones, esters, and alcohols. Acetaldehyde, acetone, ethyl acetate, and ethyl alcohol were present in all samples of vinegar analyzed.
A GLC comparison was made in an FDA laboratory of distilled vinegar and five percent dilute acetic glacial acetic acid. This showed that distilled vinegar contains a number of volatile materials not present in dilute acetic acid.
Organoleptic triangulation findings using distilled vinegar and five percent acetic acid samples showed that distilled vinegar is readily distinguishable from dilute acetic acid.
These findings support our position that diluted acetic acid is not vinegar.
POLICY:
Acetic acid is generally recognized as safe for use in foods if it is of "food-grade" and is used in accord with good manufacturing processes.
Acetic acid is considered "food-grade" if it complies with the specifications in Food Chemicals Codex.
Diluted acetic acid is not vinegar. When used as an ingredient in food, it should be declared by its name, "acetic acid" or "diluted acetic acid".
The labeling of a food in which acetic acid is used is considered misleading if it implies or suggests that the article contains or was prepared with vinegar. Acetic acid should not be substituted for vinegar in pickled products which consumers customarily expect to be prepared with vinegar.
Issued: 7/25/69
Reissued: 12/3/73, 10/1/80
Revised: 2/1/89
2. Ohio law and rules
Chapter 3715: PURE FOOD AND DRUG LAW3715.01 Pure food and drug law definitions.3715.28 Vinegar.
Vinegar shall be made wholly from the fruit or grain from which it purports, or is represented, to be made and shall not contain a foreign substance or less than four per cent, by weight, of absolute acetic acid.
Effective Date: 10-01-19533715.29 Cider or apple vinegar.
Vinegar manufactured, offered or exposed for sale, sold, or delivered, or in the possession of a person with intent to sell or deliver, under the name of cider vinegar, apple vinegar, or any compounding of the word "cider" or "apple" as the name or part of the name of vinegar, shall be the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, and shall not contain any foreign substance, drugs, or acids, and is laevorotatory. It shall contain not less than four grams of acetic acid, not less than one and six-tenths grams of apple solids of which not more than fifty per cent are reducing sugars, and not less than twenty-five hundredths grams of apple ash in one hundred cubic centimeters at a temperature of twenty degrees centigrade. The water-soluble ash from one hundred cubic centimeters, at a temperature of twenty degrees centigrade, of the vinegar shall contain not less than ten milligrams of phosphoric acid (P2 O5) which shall require not less than thirty cubic centimeters of decinormal acid to neutralize its alkalinity.
Effective Date: 10-01-19533715.30 Wine or grape vinegar.
Vinegar manufactured, offered or exposed for sale, sold, or delivered, or in the possession of a person with intent to sell or deliver, under the name of wine vinegar or grape vinegar, shall be the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes, and shall contain, in one hundred cubic centimeters, at a temperature of twenty degrees centigrade, not less than four grams of acetic acid, not less than one gram of grape solids, and not less than thirteen-hundredths grams of grape ash.
Effective Date: 10-01-19533715.31 Malt vinegar.
Vinegar manufactured, offered or exposed for sale, sold, or delivered, or in the possession of a person with intent to sell or deliver, under the name of malt vinegar shall be the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextrorotatory, and shall contain in one hundred cubic centimeters, at a temperature of twenty degrees centigrade, not less than four grams of acetic acid, not less than two grams of solids, and not less than two-tenths grams of ash. The water-soluble ash from one hundred cubic centimeters, at a temperature of twenty degrees centigrade, of the vinegar shall contain not less than nine milligrams of phosphoric acid (P2 O5) which shall require not less than four cubic centimeters of decinormal acid to neutralize its alkalinity.
Effective Date: 10-01-19533715.32 Distilled vinegar.
Vinegar manufactured, offered or exposed for sale, sold, or delivered, or in the possession of a person with intent to sell or deliver, under the name of distilled vinegar, shall be the product made wholly or in part by the acetous fermentation of dilute distilled alcohol and shall contain in one hundred cubic centimeters, at a temperature of twenty degrees centigrade, not less than four grams of acetic acid, and shall be free from coloring matter added during or after distillation and from coloring other than that imparted to it by distillation. Vinegar made wholly or in part from distilled liquor shall be branded "distilled vinegar," and free from coloring matter added during or after distillation and from color other than that imparted to it by distillation.
Effective Date: 10-01-19533715.33 Fermented vinegar.
Vinegar made by fermentation and oxidation without the intervention of distillation shall be branded "fermented vinegar" with the name of the fruit or substance from which it is made. Fermented vinegar, not otherwise provided for in sections 3715.28 to 3715.36, inclusive, of the Revised Code, and not being distilled vinegar as defined in section 3715.32 of the Revised Code, shall contain not less than two per cent by weight, upon full evaporation at the temperature of boiling water, of solids, contained in the fruit or grain or substance from which such vinegar is fermented, and not less than two and one-half-tenths of one per cent ash or mineral matter, the product of the material from which such vinegar is manufactured.
Effective Date: 10-01-19533715.34 Injurious ingredients in vinegar - brands.
No person shall manufacture for sale, offer for sale, or have in his possession with intent to sell, vinegar found upon proper test to contain a preparation of lead, copper, sulphuric or other mineral acid, or other ingredients injurious to health.
The head of a cask, barrel, package, or keg containing vinegar shall be branded with the name and residence of the manufacturer and shall conform to sections 3715.32 and 3715.33 of the Revised Code.
Effective Date: 10-01-19533715.35 Brands on casks of cider vinegar.
A person making or manufacturing cider vinegar, not a domestic manufacturer of cider or cider vinegar, shall brand on each head of each cask, barrel, or keg containing such vinegar, the name and residence of the manufacturer, the date when manufactured, and the words "cider vinegar." Vinegar shall not be branded "fruit vinegar" unless it is made wholly from apples, grapes, or other fruits.
Effective Date: 10-01-19533715.36 Prohibition against selling vinegar not made or branded in compliance with law.
No person shall manufacture for sale, sell, deliver, or offer or expose for sale, or have in his possession with intent to sell or deliver, vinegar not made in compliance with sections 3715.28 to 3715.35, inclusive, of the Revised Code, or contained in packages not branded in compliance with such sections.
No person shall violate sections 3715.28 to 3715.36, inclusive, of the Revised Code.
Whoever violates this section shall pay all necessary costs and expenses incurred in inspecting and analyzing the vinegar.
Effective Date: 10-01-19533715.37 Branding of cider vinegar by manufacturing farmer.
Sections 3715.28 to 3715.36, inclusive, of the Revised Code apply to any farmer who manufactures for sale in any one year more than twenty-five barrels of pure cider or fruit vinegar. Such vinegar must be branded "domestic cider vinegar," and marked with the name of such farmer and the date of its manufacture.
Effective Date: 10-01-1953

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