Vinegar Lab Report

BIOPROCESSING Production of vinegar using simple vinegar generator

Abstract

The aim of the experiment was to process vinegar from the fermentation of ethanol to yield acetic acid at laboratory level using simple vinegar generator. Vinegar is made from mostly acetic acid and some parts water. The acetic acid that makes up the vinegar is prepared from the fermentation of ethanol alcohol by acetic acid bacteria of the family Acetobecter which are distinct by their ability to ferment ethyl alcohol into acetic acid solution by oxidative reaction. A wide range of raw material can be used for vinegar production, such as distilled alcohol, fruits or vegetables. It is used mostly as a pickling agent or as an ingredient in cooking. Customarily, the manufacture of vinegar gave a means for using an extensive scope of the separate organic product from apple-packed foundations and the waste from apple preparing bureaus. On a laboratory scale using the simple vinegar generator method, a pure culture of the Acetobacter bacteria was isolated using wood shavings from a vinegar solution and treatment of this culture using ethanol alcohol was used to produce the vinegar. Concentration of the yielded solution was determined using the analytical skill of titration against a standard and streaking procedure was conducted to observe the culture of Acetobacter bacteria.

Introduction

Vinegar is essentially a dilute solution of acetic acid, made by a fermentation processes, containing salts and