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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 ...
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]
Molar mass is closely related to the relative molar mass (M r) of a compound and to the standard atomic weights of its constituent elements. However, it should be distinguished from the molecular mass (which is confusingly also sometimes known as molecular weight), which is the mass of one molecule (of any single isotopic composition), and to ...
C 2 H 3 Na O 2: Molar mass: 82.034 g·mol −1 : Appearance White deliquescent powder or crystals Odor: Vinegar (acetic acid) odor when heated to decomposition [1]: Density: 1.528 g/cm 3 (20 °C, anhydrous)
An acetate is a salt formed by the combination of acetic acid with a base (e.g. alkaline, earthy, metallic, nonmetallic or radical base). "Acetate" also describes the conjugate base or ion (specifically, the negatively charged ion called an anion) typically found in aqueous solution and written with the chemical formula C
The atomic mass (relative isotopic mass) is defined as the mass of a single atom, which can only be one isotope (nuclide) at a time, and is not an abundance-weighted average, as in the case of relative atomic mass/atomic weight. The atomic mass or relative isotopic mass of each isotope and nuclide of a chemical element is, therefore, a number ...
Historically, the mole was defined as the amount of substance in 12 grams of the carbon-12 isotope.As a consequence, the mass of one mole of a chemical compound, in grams, is numerically equal (for all practical purposes) to the mass of one molecule or formula unit of the compound, in daltons, and the molar mass of an isotope in grams per mole is approximately equal to the mass number ...
Apple cider vinegar, or cider vinegar, is a vinegar made from cider, [3] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. [4] It is made by crushing apples, then squeezing out the juice. The apple juice is then fermented by yeast which converts the sugars in the juice to ethanol.