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Raymond Combret
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Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
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Abstract
20,885. Combret, R. Sept. 28, A.D. 1903, [date applied for under Patents Act, A.D. 1901]. Vinegar, phosphated. An alimentary product is obtained by dissolving one or more of the phosphates of calcium in vinegar. Calcium triphosphate is purified and obtained in a gelatinous soluble form, by treating with hydrochloric acid, filtering and adding an alkali, preferably pure ammonia, to the solution. Calcium biphosphate and calcium monophosphate may also be employed. The phosphates may be added during the acetic fermentation. In some cases, the phosphate is dissolved in acid and the solution is added to the vinegar.
GB190420885D1903-09-281904-09-28Improvements in Alimentary Products Constituting a Phosphated Vinegar.
ExpiredGB190420885A
(en)
Process of Producing Phosphoric Acid or Substances containing Phosphoric Acid Soluble in Water, or in Citrate, respectively, from Phosphatic Raw Materials.