...Vinegar How Products Are Made | 2002 | Copyright Vinegar Background Vinegar is an alcoholic liquid that has been allowed to sour. It is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. The word is from the French vin(wine) and aigre (sour). History The use of vinegar to flavor food is centuries old. It has also been used as a medicine, a corrosive agent, and as a preservative. In the Middle Ages, alchemists poured vinegar onto lead in order to create lead acetate. Called "sugar of lead," it was added to sour cider until it became clear that ingesting the sweetened cider proved deadly. By the Renaissance era, vinegar-making was a lucrative business in France. Flavored with pepper, clovers, roses, fennel, and raspberries, the country was producing close to 150 scented and flavored vinegars. Production of vinegar was also burgeoning in Great Britain. It became so profitable that a 1673 Act of Parliament established a tax on so-called vinegar-beer. In the early days of the United States, the production of cider vinegar was a cornerstone of farm and domestic economy, bringing three times the price of traditional hard cider. The transformation of wine or fruit juice to vinegar is a chemical process in which ethyl alcohol undergoes partial oxidation that results in the formation of acetaldehyde. In the third stage, the acetaldehyde is converted into acetic acid. The chemical reaction is...
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...Experiment 1 Determination of the Acetic Acid Content of Vinegar. Goal: During this experiment you will gain experience in working with volumetric glassware, and gain knowledge on how to determine the uncertainties in the volumes delivered by these. In addition, you will use a suitable titration to determine the concentration of acetic (ethanoic) acid in vinegar samples. Objectives: On completion of the laboratory you should be able to: Demonstrate proper techniques for using `pipette, burette and volumetric flask. Assess the random error in the volume delivered from the pipette and a burette. Accurately dilute a sample. Use a suitable titration to determine the concentration of ethanoic acid in vinegar. Theory: All measurements (volumes, lengths, weights etc.) have associated errors. Some, called gross errors, arise from mistakes (writing down the wrong number, recording the wrong units, etc.) but these can be easily avoided by working carefully. Others, called systematic errors, arise from equipment or instruments not operating according to their specifications (for example a pipette delivers 4.96 cm3 rather than the stated 5.00 cm3) or something goes wrong with the measurement procedure (for example there is something unexpected in the sample being studied (called an interferant) that results in the measurement being different from what it would be if the interferant was not there). Systematic errors lead to inaccurate results but can be avoided if the cause...
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...VINEGAR AS AN ALTERNATIVE BATTERY SCIENCE INVESTIGATORY PROJECT Researchers: David Bon G. Rodriguez Simone Sean Gerard T. Taloyo Acknowledgement We the researchers would like to express our gratitude To all the people who help us in making this project successfully. To Mrs. Jennifer Emberador for sharing her ideas and for Giving this wonderful project that help us to develop our mind and for letting us to know that there are so many things To our parents Mr. and Mrs. Taloyo and Mr. and Mrs. Rodriguez. For giving us enough money for our project. Above all GOD for giving us good ideas that we able to answer all the process about this project. For his caring, love, guidance, and also in protecting us for all the evil persons. Introduction Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically 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 smaller amounts of tartaric acid, citric acid, and other acids. Vinegar is an important preservative and condiment and it is being produced since centuries. It is produced through the action of acetic acid bacteria on dilute solutions...
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...simple battery can be constructed with a cup, a copper strip, and a zinc strip. Attach wires to each strip and place them in the cup. Place the strips in the cup and add either Coca Cola or vinegar to the cup. If a voltage meter is placed across the leads, it will show between 0.75 and 1.0 volts. More voltage can be created by adding several of these cells in series. Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days. An electric battery is a device consisting of one or more electrochemical cells that convert stored chemical energy into...
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...Banana (Musa sp.) is a large perennial herb with leaf sheaths that form trunk-like pseudostem. It is rich in vitamin B6, which helps fight infection and is essential for the synthesis of heme—the iron containing part of hemoglobin. Banana is also rich in potassium and is a great source of fiber. A good quality alcoholic base for producing vinegar containing 5-6% acetic acid was obtained. Simmonds (1966) reported that vinegar has been prepared by fermenting a mash of banana pulp and peel. Vinegar production from banana may enhance minimize cost of production and eco-friendly. Vinegar was known worldwide as a seasoning or food preserving agent. Vinegar is defined as “ a liquid fit for human consumption, produced from a suitable raw material of agricultural origin, containing starch, sugars, or starch and sugars by the process of double fermentation, alcoholic and acetous, and contains a specified amount of acetic acid” (Joint FAO/ WHO Food Standards Programme, 1987). Vinegar, a traditional acidic condiment, is widely produced from rice, malt, apples, wine and various other agricultural materials (Ciani, 1998; Horiuchi et. al., 1999). Vinegar production ranges from traditional methods employing wood casks and...
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...statistics Related links Share Share on deliciousShare on googleShare on twitterShare on diggShare on citeulikeMore Sharing ServicesMore More Sharing ServicesMore Permalink Brazilian Journal of Chemical Engineering On-line version ISSN 0104-6632 Braz. J. Chem. Eng. vol.29 no.3 São Paulo July/Sept. 2012 http://dx.doi.org/10.1590/S0104-66322012000300003 BIOPROCESS ENGINEERING Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model S. Ghosh; R. Chakraborty; G. Chatterjee; U. Raychaudhuri* Centre for Medicinal Food and Applied Nutrition, Department of Food Technology and Biochemical Engineering, Fax: 91-033-24146822, Jadavpur University, Kolkata, 700032, India. E-mail: utpal31@hotmail.com ABSTRACT Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer) wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251). The physical parameters of the fermentation conditions such as temperature, pH, and time...
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...Pineapple Peelings as Vinegar II. TABLE OF CONTENTS Title Page Abstract…………………………………………………………... 1 Research Plan…………………………………………………….. 2 * Introduction………………………………………………….. 2 * Statement of the Problem…………………………………….. 2 * Significance of the Study…………………………………….. 2 * Scope,Delimitation and Limitations………………………….. 2 * Definition of Terms…………………………………………… 3 Review of Related Literature……………………………………… 4 Methodology……………………………………………………… 5 * Materials………………………………………………………. 5 * Procedures…………………………………………………….. 5 Result of Discussion………………………………………………. 6 * Tabular Presentation………………………………………….. 6 * Analysis………………………………………………………. 6 * Interpretation…………………………………………………. 6 Conclusion………………………………………………………... 7 Recommendation…………………………………………………. 7 References………………………………………………………… 7 Acknowledgement………………………………………………… 8 III. ABSTRACT The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis. The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another...
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...THE USE OF BAKING SODA, COMMON SALT, AND VINEGAR AS FIRE EXTINGUISHER In Partial Fulfilment for the Requirements in Research II Researchers Verchiel B. Cubelo Ma. Rena N. Catoltol Nathaniel L. Perol S.Y. 2014-2015 CHAPTER I INTRODUCTION Nature and Importance of the Study Fire is a reaction involving fuel and oxygen that produces heat and light. Humans use fire to warm themselves and to cook food, and to start a fire, we commonly use lighters and matches, unlike the early humans who rub sticks or rocks. Today, people naturally focus not on starting fire but on using it productively and on preventing or extinguishing unwanted fires using fire extinguishers. These are portable devices used to put out fires of limited size. Such fires are limited into four classes, according to the type of material that is burning. Class A fires include those in which ordinary combustibles such as wood, cloth, and paper are burning. Class B fires are those in which flammable liquids, oils, and grease are burning. Class C fires are those involving live electrical equipment. Class D fires involve combustible metals such as magnesium, potassium and sodium. Each class of fire requires its own type of fire extinguisher. This study focuses on the use of common salt (sodium chloride), baking soda (sodium bicarbonate), and vinegar (acetic acid) as fire extinguisher. Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water (H2O). The acetic acid...
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...School Quezon City Science High School Vinegar, Copper Wire, and Zinc Nail as an Alternative Power Source Leader: Calipay, Issabone F. Members: Callada, Peter Ivan B. Kasilag, Ian Michael 8- Pascal Febuary 2015 GROUP 7 CHAPER II REVIEW OF RELATED LITERATURE The review of literature for this study focuses on procedures on making power source. The review focuses on the number of light bulbs the vinegar can power. The chapter begins with finding some people who lack power source, followed by the findings of researchers on some information about vinegar, zinc nail and copper wire. What is Vinegar? Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. Vinegar is now mainly used as a cooking ingredients, but historically, asa the most easily available mild acid, it had a great variet of industrial, medical, and domestic uses, some of which are still promoted today. The history of vinegar is actually by accident, but according to legends, Babylonians used vinegar as a cleaning agent. The Babylonians later discovered that vinegars slows or stop the action of bacteria that spoils the food and so they started using it as a preservative. Vinegar is a totally natural food. There are no harmful chemicals or preservatives in fact vinegar is a preservative itself. Vinegar makes itself when it comes in contact with any aerobic bacteria while it is exposed to oxygen. Vinegar is usually use in making the food last longer...
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...Gordon Ramsay’s Sea Bass with Pepper Sauce * Filet of Sea Bass * Bell Pepper – 1 large red and 1 large yellow, or several of both * Shallots – 3 * Star Anise – 3 * White Wine Vinegar – 1 1/2 Tbs * Vermouth – 2 Tbs * Olive Oil * Fresh Thyme Sprig leaves * Salt * Fresh Basil – 1 very large sprig, or two smaller ones * Water Directions for the Sauce: Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender. Many of my readers discovered when making another Chef Ramsay dish which required a blender that it’s helpful to hold the lid on with a dry towel (no burns, no messes). Directions for the Fish: Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands if you’re as crazy as Chef Ramsay about food...
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...Cottage Condiments After retiring from a career as a mechanical engineer, Jon was told by his wife, Janet, that he had to do something other than sit in the kitchen all day and read the newspaper. Every day he read about some film stars and where they dined out and with whom; which football hero had an injury that would certainly mean that England could never win the World Cup; which Sri Lankan cricketer had taken 7 wickets in an innings; which Chinese gymnast had won which competition; which politician was having a holiday on a Safari ranch in Africa; which Prime Minister was in power in Italy today and which in prison. In fact Jon, too, was bored with his retirement. One lunchtime, while Jon was cutting his favourite Wensleydale cheese to make a sandwich, he decided that it needed some chutney to heighten the flavour. Since his wife had forgotten to buy any, Jon decided that he would forgo the pleasure of the Business section in the paper that afternoon and make some chutney; traditional English chutney from a traditional English recipe, using only local produce. On the internet he found some interesting recipes for chutneys: in fact he found a number of traditional English chutney recipes: peach and ginger, traditional apple, plum and ripe tomato. Each looked interesting to make and full of delicious flavours. So Jon made a batch of 5 lbs of traditional apple chutney that afternoon using apples from the tree in his own garden and other ingredients he bought in the Farmers’...
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...the cool, wet, 2003 vintage with limited fruit Brix were generally characterized by vegetative aromas, while those produced in the drier and warmer 2004 vintage had higher fruit and overall aroma intensity. Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005. Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005. ---- GLOSSARY of Wine-Tasting Terminology ACETIC (see also ASCESCENCE). All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavour. At a little less than 0.10% content, the flavour becomes noticable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content. ASCESCENCE "Ascescence" is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along...
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...Curly Locs Curly Locs is a natural hair brand that offers four products to help maintain a healthy hair lifestyles. Curly Locs product line consists of a shampoo, conditioner, leave-in conditioner, and moisturizer. The ingredient in the Curly Locs shampoo consist of sweet almond oil, shea butter, and apple cider vinegar. The shampoo delivers a cleaning power full of moisture. The Curly Locs conditioner is rich in vitamin B and is made with cocoa butter and shea butter to give maximum moisture to dried frizzy hair. This conditioner is great for all hair types. Curly Locs leave-in conditioner is made with distilled water, sweet almond oil, and infused with banana extracts. This can be used to style any curls type, twists, or braids. The Curly Locs moisturizer contains all natural ingredients and is great for hydrating dry hair. This lightweight moisturizer contains mango oil and bamboo milk to hydrate and nourish all hair types. For the past year, I have market Curly Locs through an online store and on facebook. I am looking to seek financial backing in the terms of a start up cost for sixty thousand dollars for business location, materials and packaging. The ideal business location would be in an urban based community were the products is accessible to anyone with curly natural hair. Profit is an absolute number determined by the amount of income or revenue above and beyond the costs or expenses a company incurs. Profitability is a measurement of how well a company is making...
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...Omelet with 4 egg whites, 1 whole egg, 1/4 c minced broccoli or asparagus, 1 tsp shredded low-fat cheese 1 c plain coffee or green tea 12 oz water snack 1/4 c plain nonfat yogurt and 6 cherries OR 12 oz protein shake with 1 scoop protein powder (low-carb, low-sugar, less than 115 calories) 20 oz water Lunch 6 oz grilled chicken breast 3 c lettuce with 2 tbsp light or low-fat dressing 1/2 c steamed broccoli, asparagus, green beans, peas, or carrots 20 oz water snack 8 almonds OR 12 oz protein shake OR apple or banana with 1 tbsp natural peanut butter 20 oz water Dinner 8 oz grilled chicken, beef, turkey, or Boca burger (no bread/bun) 1/2 c steamed broccoli or asparagus 3 c plain lettuce with 2 tbsp fat-free dressing, lemon juice, or balsamic vinegar 20 oz water snack 1/4 c cottage cheese with 1/2 c mixed berries or 6 cherries Lose weight fast with this seven-day heaLthy eating pLan Trainer Jay Cardiello CreaTed This seven-day eaTing plan To help his celeb clients aChieve Their lean hollywood looks. The idea is To swiTCh up your Carb inTake ThroughouT The week—alTernaTing low-Carb days wiTh moderaTe days—To keep your meTabolism humming and lose weighT fasT. plus, you’ll always feel full and have energy To spare. DAYS 3 to 7 Breakfast Omelet with 4 egg whites and minced asparagus and 1 slice plain whole-wheat toast OR 12 oz protein shake and 1 apple with 1 tbsp natural peanut butter 1 c green tea 12 oz water snack 1/4 c plain nonfat yogurt with 1/2 c mixed berries or 6 cherries...
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...Welcome to your 6 Day Shakeology Challenge ~Brought to you by Get Jacked BENEFITS OF THE 6 DAY SHAKEOLOGY Challenge * jump start weight loss * body rejuvenation * increase energy * curb cravings * improve digestion and nutrition * work on better eating habits * incorporate daily exercise BEFORE YOU START YOUR Challenge: 1) Go to https://www.teambeachbody.com/signup/-/signup/free?referringRepId=158615 and create your FREE Beachbody Account (or ask the coach that referred you for their sign up link) 2) Read over the directions and make sure you have everything on hand for a successful challenge. 3) Take your starting weight and measurements the day before you start or that morning –either post on the facebook group page or email them to me at sjackels@new.rr.com for confidentially. DURING YOUR Challenge: 1) For accountability you will need to keep track of what you eat every day to ensure you are following the plan properly. You will be required to check in on the Facebook Challenge Group Page every day to let us know that you stuck to the plan for the day. You can also interact with other clients on our FB page for encouragement and support. 2) WATER!!!! - You must drink a minimum of 64 oz of water per day. For best results I recommend 1/2 oz of water for every pound that you weigh up to one gallon of water a day. (ie. You weigh 160lbs - drink a min. of 80oz water a day). 3) You may drink 1-3 cups of hot or iced...
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