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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]
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 ...
Store-bought vinegar with mother of vinegar at the bottom. Vinegar can be made on a mass scale. A system that utilizes mother of vinegar is called Orleans or French. It was named this since many wines were sold to vinegar brewers at Orleans, which is a port on the Loire, in France. The system grows mother of vinegar on a big surface.
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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.
A 2024 study conducted over three months found that participants who drank apple cider vinegar daily lost a significant amount of weight, lowered their body mass index (BMI), and lowered their ...
The acetic acid in vinegar is what provides most of the health benefits, and all types of vinegar used for cooking contain about the same amount of acetic acid, Johnston says.
In chemistry, the molar mass (M) (sometimes called molecular weight or formula weight, but see related quantities for usage) of a chemical compound is defined as the ratio between the mass and the amount of substance (measured in moles) of any sample of the compound. [1] The molar mass is a bulk, not molecular, property of a substance.