Composition of Vinegar

Submerged culture oxidizers can also be operated on a continuous basis. Continuous monitoring of ethanol and acetic acid concentrations, temperature, and aeration rates permit control of feed and withdrawal streams. Optimum production, however, is achieved by semicontinuous operation because the composition of vinegar desired in the withdrawal stream is so low in ethanol that vigorous bacterial growth is impeded. Bacterial... 

A number of factors govern the composition of vinegar the nature of the raw material, the substances added to promote alcoholic fermentation and the growth and activity of Acetobacter, the procedure used for the acetification, and finally the aging, stabilization, and bottling operations. 

C03-0029. Determine the percentage composition of acetic acid, C2 H4 O2, the ingredient that gives vinegar its tart taste. 

The composition of the defensive spray is 84% acetic acid, which we have already met, 5% octanoic acid, an eight-carbon acid, and 11% water. An 84% solntion of acetic acid in water is pretty strong stnff vinegar is abont a 5-10% solntion of acetic acid in water, plus some flavoring agents. Unlike acetic acid, octanoic acid is qnite hydrophobic (that is, water-hating and poorly water-soluble), thanks to its long hydrocarbon tail ... 

In the following year Sir Everard Home interested Mr. Hatchett in the chemical composition of dental enamel (7, 8). Since the tooth of the elephant is composed of three different structures, Sir Everard wished to know whether the materials themselves were different or only differently arranged. Hatchett showed that the enamel was composed of calcium phosphate. The enamel, said he, has been supposed not a phosphate but a carbonate of lime. This error may have arisen from its solubility in acetous acid or distilled vinegar but the effects of the acetous acid are in every respect the same on powdered bone as on the enamel (8). 

Paris, becoming the outstanding chemist of the Paris Academy at the end of the seventeenth century. His work was focused on the behavior and composition of neutral salts, an investigation derived from the recently popular medical theory of acid/alkali. Earlier experience in the century had established the pattern of neutralization of an acid by an alkali, a pattern of mutual destruction of properties. The available acids were the vitriolic or spirit of sulphur, spirit of nitre, spirit of sea salt, and acid of vinegar. The only alkali was salt of tartar (potassium carbonate). Lime was known but possessed a separate identity, not clearly classed as either alkali or earth. 

Highly concentrated emulsions are also evident in everyday applications. A classic example is mayonnaise, in which a large volume of vegetable oil is emulsified in a small amount of vinegar, using lecithin from egg-yolk as the emulsifier. In addition, HIPEs are most probably found in many cosmetic products, especially gels and creams. However, little information is available on products of commercial importance, so one can only speculate on their exact nature and composition. 

The present problem is a batch situation, so let the basis be 1 batch. There are two inputs an unknown quantity of vinegar having a known composition (4.63% acetic acid) and a known amount of added acetic acid [1000 kg (2200 lb)] of known composition (36.0% acid). There is one output a final batch of unknown quantity but known composition (8.50% acid). Let T represent the kilograms of input vinegar and V the size of the final batch in kilograms. 

PSORICUM — A Composition of Two Parts of Chalcitis and one of Cadmia or Refuse of Silver, pulverised and mixed together by means of Vinegar (White Vinegar). The whole is placed in a Vase which is well sealed, and then set in horse-dung (warm) for the space of forty days. The matter is subsequently dried over live coals until it assumes a red colour. 

Of the importance of turning a knowledge of chemistry to household purposes, I have been long satisfied. The common herd of philosophers seem to write only for one another. The chemists have filled volumes on the composition of a thousand substances of no sort of importance to the purposes of life while the arts of making bread, butter, cheese, vinegar, soap, beer, cider,... 

Acetic acid (HC2H3O2) is the active ingredient in vinegar. Calculate the mass percent composition of O in acetic acid. FOR MORE PRACTICE Example 6.20 Problems 79,80,81,82,83,84. 

CHECK The units of the answer (%) are correct, and the magnitude is reasonable because (a) it is between 0 and 100% and (b) chlorine is the heaviest atom in the molecule and there are four atoms of it. FOR PRACTICE 3.14 Acetic acid (C2H4O2) is the active ingredient in vinegar. Calculate the mass percent composition of oxygen in acetic acid. FOR MORE PRACTICE 3.14 Calculate the mass percent composition of sodium in sodium oxide. ... 

---