Some substrates that can be used to make vinegar are: Apples, Pears, grapes, honey, syrups, cereals, hydrolyzed starches, beer and wine. Vinegar is the acetic acid that is made from the fermentation of ethanol alcohol.
Meiosis is the replication of sexual gametes. The gametes are produced during meiosis and are used to fertilize other gametes in reproduction.
The farmers did not eat the best of the seeds that they produced because they they offered them as sacrifices and used them to plant for the following season.
carbon dioxide
vinegar is a low grade acid so of course it has killing potential but if you dont get to the colony you will be doing it agin and again
Well, there is lactobacille which is a good microbe and theres rhinovirus a bad microbe and plenty others.
Vinegar is produced by acetic acid producing bacteria during the fermentation of wine, cider, or beer, and is used as a condiment or for pickling.
Enzymes does interact with specific substrates. This is used in science.
Vinegar is an acid and baking soda is an alkali. If an acid and an alkali react with each other they produce a salt, water and hydrogen gas. the gas produced can be used to inflate the balloon.
yes. To color eggs, it's the acid of vinegar that determines how well the dye takes. So rice vinegar can be used just as well as any other vinegar.
No, vinegar cannot be made from petrol. Vinegar is produced through a fermentation process involving the conversion of alcohol into acetic acid by bacteria. Petrol, on the other hand, is a fossil fuel derived from crude oil and cannot be used to produce vinegar.
Cane vinegar is used in dishes with sweet and sour sauces, and traditionally in many Filipino dishes.
The equation for this chemical reaction is NaHCO3 + HOOCCH3 = NaOOCCH3 + H2O + CO2. This means that the ratio of vinegar to baking soda to carbon dioxide gas is 1 : 1 : 1. So, in order to maximize the pressure produced, one would use an equal amount of vinegar and baking soda by mass.
Whiskey can be made from malted or unmalted barley, oat, rye, corn, or wheat, depending on where it's produced from.
Well, it is just a representation, substrates are normally smaller molecules, and enzymes are in huge size hence they used this analogy!
acetic acid as vinegar. its not only acetic acid but also hydrochloric acid which is produced by our stomach to digest the food we eat.
The commonest type of vinegar used for pickling is either distilled white or malt (brown). Use white vinegar if you don't want malt vinegar to darken the colour of the pickled items (hard-boiled eggs, whole or sliced onions, and other vegetables, etc). The vinegar used to pickle beetroot would not matter as the strong dark redness of the beetroot would override a malt vinegar.
Well, first of all, vinegar is an acid, which is used from medicinal purposes to used in salads. It is produced from the fermentation of ethanol and has a PH level rounding from 2 to 3.5, depending on the actual kind of the vinegar. Now your question, is vinegar a protein carbohydrate or fat. Well, by the process of fermentation, is that yeast and a bacteria called Acetobater, which turn sugar, a carbohydrate, into acetic acid. In all honesty, I think it would be a carbohydrate.