Important: Safety Warning
This page contains instructions involving gunpowder or other explosive or pyrotechnic compositions. Preparing explosives as described has caused severe injuries and deaths, and is illegal in most places.
In addition, this page describes trade processes that use dangerously toxic materials such as cyanide solutions, mercury amalgams, or strong acids. These processes require training, equipment, and precautions far beyond what the text describes.
This information has been left in for historical purposes but should not be acted upon.
Lactic Acid
This is a limpid, syrupy liquid, colorless or of a pale wine color, with a slight odor and very sour taste.
It is found in sour milk, and some other animal fluids, and in several vegetable juices, especially in that of beet-root. It unites with bases to form LACTATES. 3959. Το Obtain Lactic Acid. Ferment whey by keeping it at a temperature of 70° to 80° Fahr. ; evaporate the liquor to 1/80 its bulk; decant and filter, and then saturate it with milk of lime. This converts the lactic acid into lactate of lime, which remains in soof strong sulphuric acid, previously diluted with an equal weight of water. At about 2840 Fahr., vapors of perchloric acid pass over and condense in the receiver. (Cooley.) No organic matter should be used as a lute for the joints of the apparatus; if any be needed, it should be of asbestos. By distilling the concentrated liquid acid with oil of vitriol at a gentle heat, crystals of perchloric acid will be deposited on the neck of the retort and in the receiver. These crystals fuse at 113° Fahr., and are very deliquescent. (Booth.)