History of Chemistry in Ancient and Medieval India, Incorporating the History of Hindu Chemistry by Acharya Prafulla Chandra Ray c15.117

c15.117

"If you question, my son! how is it that the application of the pungent acid of *kanjika* (fermented rice water, i.e. crude vinegar) relieves the burning of the fire-like hot alkaline caustic, then hear the following explanation from me. Alkalies possess all the tastes except that of the acid. The acrid taste prevails in it and the saline one to a less degree. The sharp saline taste when mixed with acid becomes very mild, and gives up its sharp quality. From this modification of the saline taste, the pain of caustics is relieved just as fire is extinguished by water."