Today, vinegar is often touted as an all-purpose treatment for everything from minor ailments to chronic diseases. Vinegar is a liquid consisting of acetic acid, water, and other trace chemicals, which may include flavorings. This is a process called fermentation. However, some animal studies and small human studies have suggested a health benefit fr… The systematic or proper chemical name of acetic acid is ethanoic acid. Early records from China, the Middle East, and Greece describe vinegar for medicinal purposes: as a digestive aid, an antibacterial balm to dress wounds, and treatment for cough. Red wine vinegar, made from fine red wine, is a must-have, as it is the base for many French sauces and to match up to bolder flavors, where apple cider vinegar gets lost. Vinegar is a weak acid produced by the oxidation of alcohol from wines and ciders by bacteria. As you can see, a cetic acid is made of 2 … Apple cider vinegar is mostly apple juice, but adding yeast turns the sugar in the juice into alcohol. *Response times vary by subject and question complexity. Malt vinegar is a vinegar made from malted grains of barley. The remaining 5 percent of the eggshell is made up of calcium phosphate, magnesium carbonate, and … From its Wikipedia entry (Vinegar): “Vinegar is a liquid consisting of about 5–20% acetic acid (CH₃COOH), water, and other trace chemicals, which may include flavorings.” 2.7K views View 1 Upvoter It has a toasty, nutty flavor that lends well to homemade fries, roasted potatoes , or to make a unique salad dressing. The chemical formula for vinegar is CH3COOH (Carbon, Hydrogen, and Oxygen). White vinegar is the most acidic, which can make it a potent cleaner, but it can also make it too strong for some types of cleaning, in which case you can dilute it with water — or go with something milder, like apple cider vinegar. Median response time is 34 minutes and may be longer for new subjects. Any percentage of acetic acid greater than 5 results in very bad tasting vinegar. Vinegar is a solution of acetic acid (formally called ethanoic acid). Vinegar is composed of about 5% acetic acid. It has a tart flavor and can help to enhance the flavors of other foods it is paired with. Vinegar is made up of mostly water plus acetic acid (HC2H3O2) and maybe some herbs and spices. One mole of water is only 18 ml. This is the major chemical component of vinegar. The optimum amount of acetic acid in vinegar is between 4 and 5 percent by weight. At the beginning of the fermentation the yeast Saccharomyces cerevisiae converts sugars into ethanol, which is then fermented to acetic acid by species of Acetobacter. Vinegar can be made from any plant which contains enough sugar to ferment into the alcohol needed to make acetic acid. Fighting Germs. * This doesn't mean white vinegar is toxic, though—chemically, a synthetic alcoholic product made from petroleum isn't chemically different from one made from purified ethanol derived from a food source that's mixed with water. Bacteria turn the alcohol into acetic acid. There are two processes of fermentation that differ by speed of production. Vinegar, which means “sour wine” in French, can be made from anything containing sugar, such as fruit. In the current environment, many vinegar plants in the USA are using ethanol imported from France made from sugar beets. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. This versatile acid can mix with water, oil, alcohol and almost any other kind of liquid -- even gasoline -- reaching places that other cleaning products can't. Rice Vinegar: This variety is distinctly sweeter than other vinegars, and is often used in Asian cuisine, especially sweet and sour dishes. 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