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.