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Vinegar, use

Ethanol is oxidised to acetic acid in the production of vinegar using Acetobacter. The reaction is exothermic ... [Pg.323]

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. [Pg.189]

VINEGAR IS DILUTED ACETIC ACID. SEVERAL OF ITS SALTS—ACETATES—CAN BE MADE FROM VINEGAR. USE LIME FOR MAKING THE CALCIUM SALT— CH,COO],Co. [Pg.91]

The diagram below on the left shows what happens when you wash your hands with soap. The diagram below on the right shows what happens when you mix oil and vinegar. Use these diagrams to answer questions 10 through 13. [Pg.511]

Del Signore, A. Differentiation of balsamic vinegars using physical indexes, /. Commodity Sci, 37, 51,1998. [Pg.676]

Repeat procedures 2 through 6 with the other brands of vinegar, using other columns of wells of the microplate. Record your data after each titration. [Pg.543]

Nasturtiums add a sharp, peppery bite to vinegar. Use to dress winter salads of potato, red cabbage, and celeriac. [Pg.39]

O Assuming the density of vinegar is 1.0 g/mL, what is the molarity of vinegar (Use the percent by mass of acetic acid in vinegar from question 1.) The molar mass of acetic acid is 60.05 g/mol. [Pg.540]

When you notice a film start to form on the surface, remove the pan from the heat, and cover it to prevent further evaporation. Place it on the countertop or in the refrigerator to cool. If you see any crystals begin to form, add a small amount of additional vinegar (or, if you are out of vinegar, use water) and stir the solution so that they dissolve. [Pg.298]

Flavors (salt, sugar, vinegar. Used to control the taste or Inhibit chemical degradation... [Pg.721]

Acetic acid ethanoic acid O II CH3 —C —OH nettles used in food preservation Active ingredient in vinegar used... [Pg.167]

Q. Zhang, S. Zhtmg, C. Xie, C. Fan, Z. Bai, Sensory antilysis of Chinese vinegars using an electronic nose. Sensors Actuators B Chem. 128,586-593 (2008)... [Pg.186]

Acetic acid CH3COOH Present in vinegar used in manufacture of plastics and rubber used as preservative in foods and as solvent for resins and oils... [Pg.355]

Acetic acid is produced industrially both synthetically and by bacterial fermentation. Today, the biological route accounts for only about 10% of world production, but it remains important for the production of vinegar, as many nations food purity laws stipulate that vinegar used in foods must be of biological origin. About 75% of acetic acid made for use in the chemical industry is made by methanol carbonylation, explained below. Alternative methods account for the rest. Total worldwide production of virgin acetic acid is estimated at 5 Mt/a (million tonnes per year), approximately half of which... [Pg.20]

Acetic acid, CH3—COOH, is formed when the ethanol in wine and apple cider reacts with oxygen in the air. A solution of acetic acid and water is the vinegar used in food preparation and salad dressings. [Pg.259]

Many of the products we use at home contain weak acids. Oiganic acids such as citric acid and acetic acid are weak acids. Citric add is a weak add found in fruits and fruit juices such as lemons, oranges, and grapefruit, hi the vinegar used in salad dressings, acetic acid (HC2H3O2) is present typically as a 5% acetic acid solution. In water, a few HC2H3O2 molecules donate... [Pg.482]


See other pages where Vinegar, use is mentioned: [Pg.415]    [Pg.3]    [Pg.812]    [Pg.92]    [Pg.415]    [Pg.68]    [Pg.156]    [Pg.2163]    [Pg.164]    [Pg.543]    [Pg.388]    [Pg.415]    [Pg.32]    [Pg.23]    [Pg.206]    [Pg.40]   
See also in sourсe #XX -- [ Pg.2 , Pg.136 , Pg.141 ]




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