1.Vinegar should not be mistaken with acetic acid.
- Unlike vinegar, acetic acid in high concentration is a corrosive agent.
- Acetic acid is the primary acid present in vinegar (about 5 – 8 % by volume).
- Vinegar actually came from the French word vin (wine) and aigre (sour).
2. Vinegar is the only food with no expiration.
- It is a truly versatile product which came from Produced from variety of raw materials.
- It has indefinite shelf life and is storable for years.
- Over time, vinegar may change its appearance, usually becomes hazy but the overall quality of the substance doesn’t change but never get spoilt.
3. Vinegar deserves a place in your kitchen to entertain your taste buds.
- The value of vinegar in food preparation is indispensible.
- This humble liquid is a weak acid that makes it a safe use for cooking.
- Microorganisms cannot thrive in an acetic acid environment that makes vinegar outstanding in the use as preservatives and the main ingredient in making pickled vegetables.
4.Vinegars are made by bacteria.
- In general, some bacteria is not harmful rather it can be sometimes of great industrial use
- Acetobacters (the bacteria that creates vinegar) are nourished with nutrients to sustain their growth.
- In fact, they are being fed with nutrients known as the acetozym.
- The first stage of fermentation of natural sugars to form alcohol.
- The second stage of fermentation is when alcohol undergo oxidation resulting acetaldehyde and to acetic acid conversion.
5.Vinegars are made through meticulous preparation.
- Quality vinegar for mass production intended for commercial distribution needs thorough preparation.
- It may take several months to produce high quality vinegar.
- Vinegar is made as a result of fermentation.
- Process is carefully monitored and proper bacteria cultures are maintained.
- Temperature is set at a certain level and the environment is controlled to prevent the bacteria from dying.
- On the other hand, home-made vinegar is quite easy to prepare which some find it tastier than those synthetic one.
6.Vinegar can be a pest-repelling agent.
- Pests are the common enemy emerging in gardening and keeping them away present a challenge among gardeners.
- Vinegar has proven its effectiveness in eliminating these annoying creatures.
- Vinegar solution spray works.
7.Vinegars have antiseptic properties.
- Peritoneal dialysis is used for people with non functioning kidneys.
- Pseudomonas (aerobic bacteria) infection from exit site contamination might be one of the greatest concerns of patients on continuous ambulatory dialysis.
- A catheter is put in place over the abdomen for dialyzing waste from blood.
- The exit site (catheter placement) makes the environment conducive for bacterial growth.
- Vinegar solution can be use in exit site care for rinsing and cleaning.
8.Vinegar aids in digestion.
- The enzymes present in vinegar acts to stimulate digestive juices for better breakdown of your foods.
- Apple cider vinegar contains essential elements, minerals and beneficial nutrients.
9. Meet the mother of vinegar.
- This is actually a substance (slimy) in a form of acetobacter and cellulose as a result of fermenting alcoholic liquids.
- This gives vinegar its sour taste.
- Macerated herbs can be added to customize the flavor of vinegars.
10.Vinegar is found in the books of the bible.
- It was mentioned several times as wine (such as in book of Matthew, Proverbs, Ruth and more).
- In the New Testament, it describes the healing properties of vinegar on Jesus’ parched lips when he was crucified.