Essay On Vinegar

Vinegar is essentially a dilute solution of acetic acid, made by a fermentation processes, containing salts and extracted matter. These additional substances, the exact nature and quantity of which depend upon the material used, give the product its distinctive quality. Sugar is the base of vinegar production. Any watery solution of a fermentable sugar may be transformed into vinegar under favourable conditions. All vinegar is made by two distinct biochemical processes, both of which are the result of the action of microorganisms. The first process is brought about by the action of yeasts which change the sugar into alcohol and carbon dioxide gas. This is the alcoholic fermentation.

The second process results from the action of a widely distributed group of bacteria which have the power of combining oxygen with the alcohol, thereby forming acetic acid. This is the acetic fermentation, or acetification.

Vinegar can be made by the alcoholic and subsequent acetic fermentation of the juices of various fruits. Apple juice is most commonly used for making vinegar, other fruit juices, notably those of grapes,

Although very small, they can be seen with the unaided eye by holding the vinegar in a small glass before a strong light. They are harmless when taken internally, but very objectionable from an aesthetic standpoint. As these eels are apparently found only in vinegar or in connection with fruits or other substances which are undergoing acetic fermentation, they undoubtedly spread from such sources. They usually occur around the edges of acetic liquids and in the surface of the film. When sufficiently numerous they may destroy the film, causing it to sink, thus interfering with acetification. When very numerous they may give rise to a putrid decomposition which makes the vinegar unfit for use. Vinegar eels are readily killed by heat, a temperature of 130°