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Turbatrix aceti (vinegar eels, vinegar nematode, Anguillula aceti) are free-living nematodes that feed on a microbial culture called mother of vinegar (used to create vinegar) and may be found in unfiltered vinegar. They were discovered by Pierre Borel in 1656. [1]
At the lower end of the spectrum, relatively harmless stink bombs consist of a mixture of ammonium sulfide, vinegar and bicarbonate, which smells strongly of rotten eggs. [2] When exposed to air, the ammonium sulfide reacts with moisture, hydrolyzes, and a mixture of hydrogen sulfide (rotten egg smell) and ammonia is released. Another mixture ...
A soda geyser is a physical reaction between a carbonated beverage, usually Diet Coke, and Mentos mints that causes the beverage to be expelled from its container. The candies catalyze the release of gas from the beverage, which creates an eruption that pushes most of the liquid up and out of the bottle.
A soon-to-be medical doctor ate an astonishing total of 720 eggs over the course of just one month and shared what happened to his body.The results defied the common belief that eggs, especially ...
Pickling with vinegar likely originated in ancient Mesopotamia around 2400 BCE. [ 6 ] [ 7 ] There is archaeological evidence of cucumbers being pickled in the Tigris Valley in 2030 BCE. [ 8 ] Pickling vegetables in vinegar continued to develop in the Middle East region before spreading to the Maghreb , to Sicily and to Spain .
In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent.
Acetates give the vinegar-like smell of CH 3 COOH when treated with dilute H 2 SO 4 and heated. A blood red colouration is produced upon addition of yellow FeCl 3, due to formation of iron(III) acetate. Sulfides give the rotten egg smell of H 2 S when treated with dilute H 2 SO 4.
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.