Vinegar

Name:
Vinegar
Detailed information:

Properties:

Brownish or colorless liquid. Dilute aqueous solution containing 4–8% acetic acid, depending on source. Legal minimum is 4%. Also contains low percentages of alcohols and mineral salts. Nonflammable.

Derivation:

(1) Bacterial fermentation of apple cider, wine, or other fruit juice. (2) Fermentation of malt or barley. The fermenting agent is usually a mold, e.g., Mycoderma aceti, generally known as “mother.” Either type can be distilled to remove color and other impurities and is then called white vinegar.

Use:

Mayonnaise, salad dressings, pickled foods, preservative, medicine (antifungal agent), latex coagulant.