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acetic
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Yeast first need to ferment these sugars into ethanol, at which point acetic acid bacteria can take over.
The secret to vinegar’s tangy flavor lies in bacteria | Erin Fennessy | October 4, 2021 | Popular-ScienceIn the United States, the Food and Drug Administration requires the final product to be at least four percent acetic acid by volume in order to be sold as “vinegar.”
The secret to vinegar’s tangy flavor lies in bacteria | Erin Fennessy | October 4, 2021 | Popular-Scienceacetic acid bacteria are powerhouses at converting ethanol to acetic acid because it’s where they get their energy.
The secret to vinegar’s tangy flavor lies in bacteria | Erin Fennessy | October 4, 2021 | Popular-Science
These microorganisms take ethanol, guzzle it up for fuel, and release molecules of acetic acid directly into the developing mixture—which means vinegar is basically bacteria compost.
The secret to vinegar’s tangy flavor lies in bacteria | Erin Fennessy | October 4, 2021 | Popular-ScienceWhen treated with hydrochloric or acetic acid they slowly dissolve and rhombic crystals of uric acid appear.
A Manual of Clinical Diagnosis | James Campbell ToddCrystals of calcium oxalate are insoluble in acetic acid or caustic soda.
A Manual of Clinical Diagnosis | James Campbell ToddUpon addition of acetic acid they dissolve, and rhombic plates of uric acid appear.
A Manual of Clinical Diagnosis | James Campbell ToddLet dry, apply a cover-glass, and run glacial acetic acid underneath it.
A Manual of Clinical Diagnosis | James Campbell ToddIt dissolves in dilute potash, and on the addition of acetic acid is deposited in a pure state.
Elements of Agricultural Chemistry | Thomas Anderson
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