Vinegar
Vinegar is a liquid containing acetic acid and used mostly in cooking. It can be made from wine or other liquids containing alcohol, like cider or fermented fruit juices. Ethanol is oxidized from the liquid, resulting in vinegar.
Vinegar made from dates is a traditional product of the Middle East.[1][2] It can also be made through the use of certain bacteria. Vinegar contains about 5% of Acetic acid. The acid makes it sour.
In cooking, it is often used as a condiment to add to salad, fish and vegetables like pickles and cabbage. It is much used in salad dressings. it is very good
The pH of vinegar depends on how much acid is in it. Apple cider vinegar is typically between pH 4.25 and 5.00 if undiluted. Distilled vinegar has a pH of around 2.4.
References
- ↑ Das, Bhagwan; Sarin, J. L. (1936). "Vinegar from Dates". Industrial & Engineering Chemistry. 28 (7): 814. doi:10.1021/ie50319a016.
- ↑ Forbes, Robert James (1971). "Studies in Ancient Technology".
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