#contents [hide] 1 chemistry 2 history 3 varieties 3.1 apple cider 3.2 balsamic 3.3 cane 3.4 coconut and date 3.5 distilled 3.6 east as
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#cursed animals#vinegar is a liquid consisting of about 5–20% acetic acid (ch3cooh) water and other trace chemicals which may include flavorings. the ace#tic acid is produced by the fermentation of ethanol by acetic acid bacteria.[1] vinegar is now mainly used as a cooking ingredient#or in pickling. as the most easily manufactured mild acid it has historically had a great variety of industrial medical and domestic us#es some of which (such as its use as a general household cleaner) are still commonly practiced today. commercial vinegar is produced eith#er by a fast or a slow fermentation processes. in general slow methods are used in traditional vinegars where fermentation proceeds slow#ria. fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygen#contents [hide] 1 chemistry 2 history 3 varieties 3.1 apple cider 3.2 balsamic 3.3 cane 3.4 coconut and date 3.5 distilled 3.6 east as#.2.4 other uses 4.2.5 potential health hazards 4.3 agricultural and horticultural 5 miscellaneous 6 see also 7 references 8 external links#gif#bad puns
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#Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH) water and other trace chemicals which may include flavorings. The ace#tic acid is produced by the fermentation of ethanol by acetic acid bacteria.[1] Vinegar is now mainly used as a cooking ingredient#or in pickling. As the most easily manufactured mild acid it has historically had a great variety of industrial medical and domestic us#es some of which (such as its use as a general household cleaner) are still commonly practiced today. Commercial vinegar is produced eith#er by a fast or a slow fermentation processes. In general slow methods are used in traditional vinegars where fermentation proceeds slow#few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacte#ria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygen#ate and promote the fastest fermentation. In fast production processes vinegar may be produced between 20 hours to three days.#Contents [hide] 1 Chemistry 2 History 3 Varieties 3.1 Apple cider 3.2 Balsamic 3.3 Cane 3.4 Coconut and date 3.5 Distilled 3.6 East As#ian black 3.7 Fruit 3.8 Honey 3.9 Kiwifruit 3.10 Kombucha 3.11 Malt 3.12 Palm 3.13 Pomegranate 3.14 Raisin 3.15 Rice 3.16 Sherry 3.17 Spirit#3.18 Wine 4 Uses 4.1 Culinary 4.1.1 Beverage 4.2 Folk medicine and research 4.2.1 Diet and diabetes 4.2.2 Antimicrobial 4.2.3 Polyphenols 4.#.2.4 Other uses 4.2.5 Potential health hazards 4.3 Agricultural and horticultural 5 Miscellaneous 6 See also 7 References 8 External links#gif#serious
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