Vinegar is acidic and contains acetic acid. The pH of vinegar varies by type. Distilled white vinegar can have a pH as low as 2.4, while palm vinegar has a pH between 5 and 6.Know More
Acetic acid is a weak acid, meaning it doesn't fully ionize in water, so it doesn't interact with human tissues at a harmful level at the concentrations found in vinegar. It can damage tooth enamel if frequently consumed.
Vinegar is created by fermenting sugar into alcohol and then converting the alcohol into acetic acid. The variety of vinegar is determined by the initial sugary material.
Vinegar can be used in cooking, as a medicinal curative and as a cleaning agent.Learn more about Food Facts
Vinegar contains acetic acid. Acetic acid is derived from alcohol, as bacteria in the air turn it from ethanol to acid, though the acid is diluted in commercial vinegar.Full Answer >
In general, manufacturers dilute the acetic acid in vinegar to the 5 percent to 10 percent level. The amount varies based on the dilution by the manufacturer.Full Answer >
The percentage of acetic acid in vinegar refers to the unit of measurement that focuses on the strength of the vinegar. This percentage has value because it has a correlation with the safety and efficiency of its food preservation and household use.Full Answer >
Vinegar is created through the fermentation of ethanol by acetic acid bacteria. When a slow fermentation method is used, the process takes anywhere from two months to a year. With a quick fermentation process, typically used for commercial vinegars, a bacterial culture called "mother of vinegar" is added to the ethanol liquid, and then air is added. Vinegar can be made this way in as little as 20 hours.Full Answer >