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Vinegar is typically no less than 4% acetic acid by mass. [64] [65] [66] Legal limits on acetic acid content vary by jurisdiction. Vinegar is used directly as a condiment, and in the pickling of vegetables and other foods. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling employs solutions that are ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 6 February 2025. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. This article needs additional citations for verification ...
A variety of flavored vinegars, for culinary use, on sale in France. Vinegar (from Old French vyn egre 'sour wine') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. [1]
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It is sometimes produced in a laboratory experiment by the reaction of acetic acid, commonly in the 5–18% solution known as vinegar, with sodium carbonate ("washing soda"), sodium bicarbonate ("baking soda"), or sodium hydroxide ("lye", or "caustic soda"). Any of these reactions produce sodium acetate and water.