Vincula

Plural of Vincului acce or i a tendinum. The slender, tendinoui I ments which connect the phalanges with their tei Vine. A climbing plant v woody stem. V. -disease, a disease of the g vine due to the phylloxera. Dilute Vinegar (vin'-e-gar). and impure acetic acid, obtained by acetous fermentation. See Acetum , and Acid, Acetic. Wine-vinegar varies in color from light-yellowish to red, according as it has been derived from white or red wines, that from the former being the most highly esteemed. The vinegar from red wines, however, can be decolorized by filtration through purified bone-black. Wine vinegar has a specific gravity of 1. 014 to 1. 022, and contains from six to nine per cent, of absolute acetic acid. Malt-vinegar and Beer-vinegar -have a specific gravity of from 1. 021 to 1.025, contain di olved dextrin, maltose, soluble albuminoids, and similar constituents of the malt-extract. It contains only from three to six per cent, of acetic acid. Spirit-. It contains from three to eight per cent, of acetic acid, although the so-called " vinegar.e ence" (double vinegar) may contain as much as 14 per cent. Cider-vinegar is yellowish -brown, has an odor of apples, a density of from 1. 013 to and contains from three and a half to six per cent, of acetic acid. It is distinguished from the other varieties by yielding on evaporation a mucilaginous extract smelling and tasting like baked apples and containing malic acid, which replaces the tartaric acid of the wine vinegar. Glucose-vinegar, or Sugar -vinegar, prepared from different saccharine and amylaceous materials by conversion with dilute acid, followed by fermentation and acetification, contains dextrose, dextrin, and often calcium sulphate. It is said to be employed in France and England for adulterating wine-vinegar, or malt-vinegar. Factitious vinegars are often made from pyroligneous acid flavored with acetic ether and colored with caramel. Such a product differs from malt-vinegar in containing no phosphates, and from wine-vinegar or cider-vinegar in the absence of tartaric and malic acids respectively. V. E ence. See Vinegar. ' iniferous (yi-mfer - us). Wine-bearing. i no meter (yi''- notn - et '- er).