Vinegar

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Vinegar is often infused with spices or herbs—as here, with oregano.

Vinegar is a liquid used mostly in cooking. It can be made from wine or other liquids containing alcohol, like cider or fermented fruit juices. Ethanol is oxidized from the liquid, resulting in vinegar.

Vinegar made from dates is a traditional product of the Middle East.[1][2] It can also be made through the use of certain bacteria. Vinegar contains about 5% of Acetic acid. The acid makes it sour.

In cooking, it is often used as a condiment to add to salad. To get an Italian-type dressing, vinegar, oil and salt are used.

The pH of vinegar depends on how much acid is in it. Apple cider vinegar is typically between pH 4.25 and 5.00 if undiluted. Distilled vinegar has a pH of around 2.4.

References[change | change source]

  1. Das, Bhagwan; Sarin, J. L. (1936). "Vinegar from Dates". Industrial & Engineering Chemistry 28 (7): 814. doi:10.1021/ie50319a016.
  2. Forbes, Robert James (1971). Studies in Ancient Technology. http://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78#v=onepage&q&f=false.