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Vinegar types

Harvest Fields, Vinegar Types, Methods of Making Vinegar Recipes, The Harvest Group, http //www.harvestfields.netfirms.com, accessed 04/19/05. [Pg.297]

Vinegar-type (RTV sealant, or acetic acid) Detector tubes... [Pg.257]

Maturation is conducted in closed, full containers to prevent oxidation and aerobic growth of microorganisms. Etee air contact with low alcohol wine soon leads to vinegar. Except for those sherry types already mentioned, wines ate exposed to air minimally and temporarily. During transfers incident to bulk storage and processing, some air exposure is almost inevitable, mote in total the longer the wine is held. In the cases of white and pink table wines, it is ordinarily as neat zero as possible, and stainless steel or other impermeable containers, inert gas headspace, etc ate employed. Red wines withstand and even benefit from small but repeated exposures to air. [Pg.374]

Fluidized-Bed Vinegar Reactors. Intimate contact of air A.cetohacter is achieved in fluidized-bed or tower-type systems. Air introduced through perforations in the bottom of each unit suspends the mixture of Hquid and microorganisms within the unit. Air bubbles penetrating the bottom plate keep Jicetobacter m. suspension and active for the ethanol oxidation in the Hquid phase. Addition of a carrier for the bacterial ceUs to the Hquid suspension is reported to improve the performance (58—60). [Pg.410]

Flies of all types are common invaders. However, the housefly and vinegar fly or gnat are the two most common varieties. These will invade the plant under their own power. [Pg.29]

Examples of acids, (a) Citrus fruits contain many types of acids, including ascorbic acid, C6H8Og, which is vitamin C. (b) Vinegar contains acetic acid, C2H4O2, and can be used to preserve foods, (c) Many toilet bowl cleaners are formulated with hydrochloric acid, HC1. [Pg.330]

There are many different types of acids. Lemon juice and vinegar are common acids. Vinegar is a mixture of acetic acid and water. [Pg.62]

Label a clean, dry beaker for each liquid NaOH(aq), vinegar, and distilled water. Obtain each liquid. Record the type of vinegar you will be testing. [Pg.402]

Compare your results with the results of other students who used the same type of vinegar. Then compare the concentration of acetic acid in table vinegar with the concentration in pickling vinegar. How did your results compare with your prediction ... [Pg.403]

Above your work area, there should be one or two shelves on which to keep your chemicals—all, of course, properly labeled and stored, either alphabetically or in groups according to the type of experiment in which you may use them. There is one important exception to this, however. Do not place an acid, such as vinegar, near an alkali, such as ammonia. Enough molecules of each substance can escape even from closed bottles to cause a chemical reaction in the surrounding air. The reaction could contaminate the outside of the bottles and the chemicals nearby. [Pg.12]


See other pages where Vinegar types is mentioned: [Pg.409]    [Pg.409]    [Pg.409]    [Pg.409]    [Pg.370]    [Pg.407]    [Pg.409]    [Pg.410]    [Pg.913]    [Pg.355]    [Pg.559]    [Pg.3]    [Pg.8]    [Pg.308]    [Pg.32]    [Pg.15]    [Pg.535]    [Pg.75]    [Pg.353]    [Pg.1675]    [Pg.370]    [Pg.151]    [Pg.141]    [Pg.493]    [Pg.313]    [Pg.269]    [Pg.12]    [Pg.407]    [Pg.409]    [Pg.410]    [Pg.41]    [Pg.76]    [Pg.402]    [Pg.1344]    [Pg.397]    [Pg.197]    [Pg.20]    [Pg.437]    [Pg.736]   
See also in sourсe #XX -- [ Pg.175 ]

See also in sourсe #XX -- [ Pg.175 ]




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Vinegar

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