0
Vinegar
Vinegar is a weak acid created through fermentation. Vinegar can be made from many ingredients such as wine, corn, coconut, malt, or rice.
1,209 Questions
How much does 50 mL of white wine vinegar cost?
it varies there lots of white win out there. With out a brand name it hard to give u a price. It is important to recognized that in blind taste tests preference for a wine is not particularly associated with its price.
What is the chemical equation for vinegar and a eggshell?
The acetic acid in vinegar will eventually dissolve the egg shell (composed from calcite, a crystalline form of calcium carbonate) away entirely. Without the hard shell, the albumin and the yolk will be held egg-shaped by the thin skin of the inner shell membrane. The inner skin membrane is between the hard outer shell and the albumin (commonly called egg white).
How much does one quart of vinegar cost?
Depends on the type of vinegar. A quart of distilled white or apple cider vinegar will run less than a dollar. Balsamic vinegar can run $3 to over $500. Rice wine vinegar can run $3 to $60.
Does vinegar take the fat out of chips?
No, but you shouldn't eat too many acids or acid-forming foods (poultry, vinegar, citrus anything), or else the balance of acids and bases in your body becomes imbalanced (and that has very serious health concerns)
What are the characteristics of the vinegar?
It smells of acetic acid and is a solution of acetic acid.
What happens when you add baking soda in vinegar?
it makes a chemical reaction and fizz starts to grow.
Vinegar is acetic acid, Baking soda is sodium bicarbonate. When these two are mixed, an acid-base neutralization reaction takes place with the evolution of Carbon dioxide gas (as bubbles).
CH3COOH + NaHCO3 -----> CH3COONa + H2O + CO2
Which type of reaction has taken place when you mix baking soda and vinegar?
Yes, a reaction will take place. Vinegar has water and the "active ingredient" acetic acid in it. Baking soda will react with the acid.
What happens when you spray vinegar on garden plants?
Vinegar helps a plant grow. Vinegar is an acid and it is a known fact that an acid is essential in any living things life. I did an experiment for 3 days using vinegar. The thing is, if you put too much vinegar, or anything for that matter, into a plant, it will die pretty quickly. But if you put just the right amount, like 10 drops of vinegar, it will stay alive for about 10 days.
Vinegar has fruit in it, which is probably why you have fruit flies. Also, vinegar is acidic, meaning it contains acid. The type of acid it contains is acetic acid which releases hydrogen ions. I hope I answered your question! Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (also called ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. ( Wikipedia ).
The dictionary defines vinegar as "sour wine" or "a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative."
How is Vinegar Made?Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and "Acetobacter") that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production - from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called "Acetobacter") converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled.
Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor.
What is Vinegar Made From?Vinegar can be made from any fruit, or from any material containing sugar.
What Are the Different Types of Vinegar?Since vinegar can be made from anything with sugar, there are probably too many different types to count made in countries throughout the world. Each country may use starting materials native to their area and tailored to the specific tastes of the region.
Typical retail varieties of vinegar include white distilled, cider, wine (white and red), rice, balsamic, malt and sugar cane. Other, more specialized types include banana, pineapple, raspberry, flavored and seasoned (e.g., garlic, tarragon).
Are there Formal Standards for Vinegar?The following varieties of vinegar are classified by a U.S. Food and Drug Administration (FDA) Compliance Policy Guide for labeling purposes according to their starting material and method of manufacturing:
- Cider vinegar or Apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials.
- Wine vinegar or Grape vinegar is made from the two-fold fermentation of the juice of grapes.
- Malt vinegar, made by the two-fold fermentation of barley malt or other cereals where starch has been converted to maltose.
- Sugar vinegar, made by the two-fold fermentation of solutions of sugar syrup or molasses.
- Spirit or distilled vinegar, made by the acetic fermentation of dilute distilled alcohol.
- Blended Vinegar made from a mixture of Spirit vinegar and Cider vinegar is considered a combination of the products that should be labeled with the product names in the order of predominance. It is also the product made by the two-fold fermentation of a mixture of alcohol and cider stock.
- Rice or Rice Wine vinegar (although not part of FDA's Compliance Policy Guide) has increased in popularity over the past several years and is made by the two-fold fermentation of sugars from rice or a concentrate of rice without distillation. Seasoned rice or rice wine vinegars are made from rice with the "seasoning" ingredients noted on the label.
- Balsamic vinegar (also not a part of FDA's Compliance Policy Guide) continues to grow in market share and "traditional" and "commercial" forms are available. The products are made from the juice of grapes, and some juice is subjected to an alcoholic and subsequent acetic fermentation and some to concentration or heating. See the "Today's Vinegar" section of the Web site for more information regarding Traditional and Commercial Balsamic Vinegar.
If you attempt to make vinegar at home, we are sure you'll develop an appreciation for the difficulty of this ancient art and science. Be careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don't pickle or can with it.
What is "Mother"?"Mother" of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming "mother" while sitting on the retail shelf.
After opening, you may notice "mother" beginning to form. Vinegar containing "mother" is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.
How Long Does Vinegar Last?The Vinegar Institute conducted studies to find out and confirmed that vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Is "Acetic Acid" the Same Thing as Vinegar?No. The United States Food & Drug Administration (FDA) recognizes that diluted acetic acid is not vinegar, indicating that it is:
"misleading if the labeling of a food in which acetic acid is used implies or suggests that the food contains or was not prepared with vinegar. Acetic acid should not be substituted for vinegar in pickled foods, which consumers customarily expect to be prepared with vinegar."
Does Vinegar Have Calories or Fat?Most vinegars contain insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron) as outlined in the Chapter 21, Section 101.9(j)(4) of the U.S. Food & Drug Administration's (FDA) Code of Federal Regulations. Most vinegars have less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product.
How Strong is the Vinegar You Can Buy at Retail?The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4% acidity as mandated by the U.S. Food & Drug Administration (FDA). Typical white distilled vinegar is at least 4% acidity and not more than 7%. Cider and wine vinegars are typically slightly more acidic with approximately 5-6% acidity.
How Can Vinegar Clean My Counters and Flavor My Pickles?The acid in vinegar cuts through the grease and germs on your counter tops and is also the ingredient that makes your favorite pickles so tart and safe to eat by inhibiting bacteria and mold. See the "Uses and Tips" section of the Web site for other ideas for using this versatile product.
What is the chemical reaction of vinegar and baking soda?
Baking soda is sodium bicarbonate (NaHCO3) and vinegar is dilute acetic acid (CH3COOH).
The equation of the reaction is as follows:
CH3COOH + NaHCO3 ===> NaCH3COO + H2CO3
NaCH3COO is a salt known as sodium acetate. H2CO3 is carbonic acid which quickly breaks down into carbon dioxide (CO2) and water (H2O). So the reaction would look like this:
CH3COOH + NaHCO3 ===> NaCH3COO + CO2 + H2O
Everything is a chemical, even your hair, and the air.
Vinegar is composed of two chemical compounds: acetic acid and water.
Where can you buy sushi vinegar?
Pretty much anyplace that sells vinegar. It will be labeled as "Rice Wine Vinegar" or Rice Vinegar. It has a different flavor then normal vinegar, but you could use white vinegar if you had to.
Are there carbohydrates in vinegar?
In the technical, chemical sense, almost certainly yes, there are probably a few carbohydrate molecules floating around in there.
In a legal/dietary sense, no (unless they've been specifically added). Almost all of the original carbohydrate in the grape juice has been transformed into ethanol by fermentation, and that has in turn been transformed into ethanoic acid which is what gives vinegar its vinegariness.
it depends on how much acid is in a fruit. If there is a lot of acid the pH is low, and the fruit is sour. If the pH is high, the fruit is more likely to be sweeter, and there is little acid in the fruit.
The acid that causes the sourness in the fruit can vary, but is in many cases citric or ascorbic acid.
A preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes.
Can you use vinegar to clean Keurig brewers?
I use vinegar and water. Most white vinegar is only 5% acid so there is literally no way it can hurt anything. I have never heard of a legitimate reason for not using any concentration of vinegar. Descaler works better though if you have some available. I think lemon juice is a stronger acid than vinegar so if vinegar can hurt a coffee machine, the coffee machine is of very poor construction.
Can pepper dissolve in vinegar?
Pepper and water is not a solution, it is a mixture because the pepper will not dissolve.
If you're wondering if salt and water is a solution, it is because it's the solution saltwater and the salt does dissolve unlike the pepper.
Why do you shake oil and vinegar before using it as a dressing?
Oil and vinegar do not mix, which is to say, they are not mutually soluble. When you put the two of these together in one container, you get two separate layers; the vinegar on the bottom and the oil floating on top. So if you would like to have a mixture of oil and vinegar on your salad, you have to shake the bottle first.
Because one is water based and one is oil based so they don't form a combined solution. You have to shake them to form an emulsion of small droplets of oil susoended in the vinegar. If you didn't shake them they would remain as two separate liquids.
Can you drink vinegar and baking soda together?
Baking soda is another name for Sodium Bicarbonate. This is a monosodic salt of Carbonic Acid. If you add vinegar (acetic acid), you will protonate the sodium bicarbonate, yielding carbonic acid. Carbonic acid, then, quickly decomposes into water and carbon dioxide (a gas), giving the characteristic "fizzing" of this reaction.
In simpler terms, just look at the chemical equation for this reaction
Na2CO3+2HC2H3O2-->2NaC2H3O2+H2O+CO2
What is the name of the bubbles that are given off from the baking soda when mixed with vinegar?
Baking soda + vinegar reaction creates sodium acetate, water, and carbon dioxide gas. Bubbling occurs because of the carbon dioxide gas, which is released by the reaction.
Can apple cider vinegar be substituted for balsmic vinegar?
You cannot usually substitute balsamic vinegar for cider vinegar. The flavor profiles are quite different. However the chemical properties are similar, so the actual answer depends on the particular situation.
Explain why an oil and vinegar salad dressing seperates?
because most salad dresings are made up of vinegar and oil and since vinegar is water based it dose not mix with oil.Water molecules are dipolar, so they have one end that is partially positively charged (the hydrogens) and one end that is partially negatively charged (the oxygen). When you get a bunch of water molecules together they form a transient network of hydrogen-bonds, short-lived interactions between the oxygen of one water molecule and the hydrogen of a neighboring molecule. These hydrogen bonds explain water's unusually high boiling point, its decrease in density upon freezing, and its unusually high surface tension.
Oil is made of long hydrocarbons, which are nonpolar. Nonpolar molecules don't really have much incentive to stick to each other. They do experience very weak attractions called van der Waals forces when they are close to each other, but these are common to all molecules.
When you try to mix water and oil together the water "wants" to satisfy its hydrogen bonds. This is best done by sticking together with other water molecules. The hydrocarbons don't really "want" water there or not, but are happy to exclude water if it "wants" to go somewhere else. The result is a biphasic mixture. Oil ends up being the top layer because it is less dense than water, but there are also nonpolar liquids that are more dense than water, and in that case the aqueous phase would be the top layer. Sometimes the two densities are close enough that which one ends up being on the top is a matter of what else is dissolved in each solvent (seen sometimes in aqueous extractions with chloroform or dichloromethane--always check to make sure you've got the right phase before dumping the rest down the drain!)
How much apple cider vinegar does it take to flush your system?
First, I should say that there's not a whole lot of research about the benefits of apple cider vinegar, and drinking too much can cause the enamel in your teeth to erode. There's no official recommended dose—definitely talk to your doctor if you're looking to drink apple cider vinegar to treat a condition.
However, apple cider vinegar also has a long history of being a home remedy, and there is some scientific evidence that it might be beneficial to your general health. The typical dose of apple cider vinegar is 1-2 tablespoons mixed with a glass of water. You can drink the mixture before or after a meal.
Vinegar contains about 5–20% acetic acid (CH3COOH), water and flavourings.
