Properties Of Vinegar ~ HotNews

Tejaswinisree Tejaswinisree. Its is a dilute solution of acetic acid. it undergoes alcohol fermentation. vinegar releases H+ions in aqueous. it is acidic nature week acid its is a organic acid .Thus it have harmless pH. it is good solvent for non polar molecules.In the field of chemistry, the chemical form of matter, whether solid, liquid or gas, can be classified as an element, compound or mixture. An alloy is a mixture where the element or elements are metals. Steel and bronze are examples of alloys. Two or more types of metal are mixed together.The color of Vinegar is clear, but when mixed with a food dye, it changes the color of the food dye. The color of vinegar is a physical property because it does not change the identity of the substance in order to be observed. Apple-cider-vinegar-benefits.com says that the freezing point of vinegar is -2ºC.B. Vinegar freezes at around 2°C. C. Vinegar boils at about 100°C. D. The color of vinegar ranges from colorless to brown. So this deals with its ions. Hence it is a type of chemical property. But in others their is only change in its physical poperty.Vinegar and table sugar are different compounds made up of the exact same elements - carbon, hydrogen and oxygen. Structure is at least as important as formula in determining the chemical and physical properties of a compound. There are organic compounds that have the same formulae but...

Compounds and Mixtures Reading Comprehension

Properties of vinegar…Vinegar is mainly a dilute aqueous solution of acetic acid and this is reflected in its physical and chemical properties. Acid fermentation converts alcohol to acid via microorganisms, which are present in the air, we breathe, called acetobacter.Following these guidelines and understanding the properties of vinegar can help you get the most What is vinegar and what can it clean? Vinegar is usually a mixture of water and between 4 and 5 Unlike strong chemicals, like hydrochloric acid, which get their strength by completely breaking apart...Reactivity is a chemical property (in chemistry !).No, it is a chemical property. Reactivity is always a chemical property, because when a substance reacts with another, you will get a chemical change and some new form of matter. Baking soda, for instance, will react chemically with vinegar to..."Functional therapeutic properties of vinegar… include antibacterial activity, blood pressure reduction, antioxidant activity, reduction in the effects Antioxidants are a class of molecules that are capable of inhibiting the oxidation of another molecule. Antioxidants play a significant role in your health, as they...

Physical Properties of Vinegar

Chemical formula refers to the chemical composition of acetic acid since vinegar is essentially a dilute solution of this acid. A single molecule of acetic acid contains two carbon, four hydrogen and two oxygen atoms. Density is a physical property, defined as the mass per unit volume of solutions.How vinegary is your vinegar? In fermented drinks such as water kefir or kombucha, or in fermented fruits, there is an additional presence of yeast, either added to the mixture for fermentation, present in the material being fermented, or present in the culture.The antioxidant properties of vinegar, fruits, vegetables, and legumes have been proven effective in the management and prevention of chronic There is a risk of increased incidence of chemical burns when treating skin disorders, warts, and Mollusca with acetic acid or vinegar.38 The first case of...Chemical properties of a substance describe which chemical changes will occur and which chemical changes will not occur. Reactivity with Vinegar Gas bubbles are produced when vinegar is poured into baking soda. Acid Rain When fossil fuels. are burned, a chemical change takes place.Physical property chemical property. 1. observed with senses 1. indicates how a substance. 2. determined without changing matter reacts with something else. 2. matter will be changed into a new. substance after the reaction. Identify the following as a chemical (C) or physical property...

Jump to navigation Jump to go looking A variety of flavored vinegars, for culinary use, on sale in France

Vinegar is an aqueous answer of acetic acid and hint chemical substances that may come with flavorings. Vinegar most often comprises 5–8% acetic acid by means of volume.[1] Usually the acetic acid is produced through the fermentation of ethanol or sugars by acetic acid bacteria.[2] There are many sorts of vinegar, relying on supply materials. Vinegar is now basically used within the culinary arts: as a flavorful, acidic cooking component, or in pickling. Various types of vinegar are extensively utilized as condiments or garnishes, including balsamic vinegar and malt vinegar.

As the most simply manufactured delicate acid, it has historically had a wide range of industrial and domestic makes use of, including use as a household cleaner.[1]

Etymology

Fast cardio fermentation stainless-steel vessels

The phrase vinegar arrived in Middle English from Old French (vyn egre; 'sour wine'), which in turn derives from Latin: vinum (wine) + acer (sour).[1][3]

Chemistry

The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes position via the following reaction:[4]

CH3CH2OH + O2 → CH3COOH + H2OPolyphenols

Vinegar comprises numerous flavonoids, phenolic acids, and aldehydes,[5] which range in content depending at the source subject matter used to make the vinegar, similar to orange peel or various fruit juice concentrates.[6][7]

History

While vinegar making may be as previous as alcoholic brewing, the primary documented evidence of vinegar making and use used to be by way of the ancient Babylonians around 3000 BC.[8] They essentially made vinegar from dates, figs, and beer and used it for both culinary and medicinal purposes. Traces of it also have been found in Egyptian urns. In East Asia, the Chinese began professionalizing vinegar production in the Zhou Dynasty.[9] In the ebook Zhou Li, it mentions many noble or royal households had a "vinegar maker" as a specialised place. Most vinegar making then used to be concentrated in what is now Shanxi province close to the city Taiyuan which stays a famous vinegar making region as of late. Many Chinese vinegars and their uses for culinary and medicinal purposes were written down within the agricultural guide Qimin Yaoshu (齊民要術).[9]

The Greeks and Romans continuously used vinegars constructed from wine. The Spartans had vinegar as a section of their traditional broth melas zomos. The Roman Columella described the ingredients and procedure for making a number of varieties of vinegars in his work Res Rustica.[9]

In the past due Middle Ages, vinegar making was slowly being professionalized in Europe, with the French town of Orléans changing into in particular well-known for the standard of its vinegars through a formalized fermentation and growing older procedure which turned into referred to as the Orléans process.[8][9] During this time malt vinegar also started to develop in England where it was first known as alegar.[10]Balsamic vinegar additionally began its evolution within the Duchy of Modena in Italy even though it will no longer change into widely recognized until the Napoleonic Wars after being sold out of the country via French troops.[11]

In the 19th century, vinegar production underwent many dramatic adjustments, equivalent to rapid industrialization in addition to clinical research. The first large-scale commercial procedure for vinegar manufacturing was once invented by Karl Sebastian Schüzenbach in the Kingdom of Baden in 1823.[9] Known because the packed generator, it circulated alcohol over beechwood shavings to reduce fermentation instances from several months down to 1–2 weeks. This process also facilitated the upward push of vinegar made out of pure alcohol known as spirit vinegar or distilled white vinegar. Japan additionally began industrializing vinegar manufacturing right through the remaining days of the Tokugawa Shogunate when Matazaemon Nakano, a man from a traditional sake brewing family, came upon sake lees may well be used to make rice vinegar. This helped supply an plentiful supply of vinegar for the burgeoning popularity of sushi in Japan. The corporate he founded, now known as Mizkan, is headquartered in Kyoto and is the biggest vinegar manufacturer on the planet.[9]

Likewise, vinegar fermentation became understood as a herbal and organic process. Louis Pasteur made the decisive discovery that a particular form of bacteria, later known as acetic acid bacteria, were the brokers of fermentation for vinegar production.

In the 20th century, vinegar manufacturing again used to be revolutionized via the invention of the submerged fermentation procedure that reduce manufacturing times down to at least one–2 days. This allowed the massive production of cheap vinegar world wide.

Production

Main article: Acetic acid § Production

Commercial vinegar is produced either by way of a speedy or a slow fermentation procedure. In common, gradual strategies are utilized in traditional vinegars, where fermentation proceeds over the path of a few months to a 12 months. The longer fermentation length permits for the accumulation of a unhazardous slime composed of acetic acid micro organism.

Fast strategies upload mother of vinegar (bacterial tradition) to the supply liquid before including air to oxygenate and advertise the fastest fermentation. In rapid production processes, vinegar may be produced in one to 3 days.

Varieties

The supply fabrics for making vinegar are numerous: other culmination, grains, alcoholic beverages, and other fermentable fabrics are used.[1]

Fruit Raisin vinegar

Fruit vinegars are produced from fruit wines, normally without any additional flavoring. Common flavors of fruit vinegar come with apple, blackcurrant, raspberry, quince, and tomato. Typically, the flavors of the unique culmination remain in the final product. Most fruit vinegars are produced in Europe, where there is a market for high-price vinegars made exclusively from particular culmination (as opposed to non-fruit vinegars which might be infused with culmination or fruit flavors).[12] Several sorts are produced in Asia. Persimmon vinegar, known as gam sikcho, is commonplace in South Korea. Jujube vinegar, called zaocu or hongzaocu, and wolfberry vinegar are produced in China.

Persimmon vinegar produced in South Korea

Apple cider vinegar is constituted of cider or apple will have to, and has a brownish-gold color. It is once in a while bought unfiltered and unpasteurized with the mum of vinegar provide. It may also be diluted with fruit juice or water or sweetened (usually with honey) for consumption.

A byproduct of commercial kiwifruit growing is a large amount of waste in the shape of misshapen or otherwise-rejected fruit (which may represent up to 30 p.c of the crop) and kiwifruit pomace. One of the makes use of for pomace is the production of kiwifruit vinegar, produced commercially in New Zealand since a minimum of the early 1990s, and in China in 2008.[13][14]

Pomegranate vinegar is used widely in Israel as a dressing for salad, but in addition in meat stew and in dips.[15] Vinegar constructed from raisins is utilized in cuisines of the Middle East. It is cloudy and medium brown in color, with a gentle taste. Vinegar made from dates is a traditional product of the Middle East, and utilized in Saudi Arabia and the Gulf nations.[16][17]

Palm Coconut vinegar from the Philippines

Coconut vinegar, made from fermented coconut water or sap, is used broadly in Southeast Asian delicacies (notably the Philippines, the place it is known as sukang tuba), as well as in some cuisines of India and Sri Lanka, particularly Goan cuisine. A cloudy white liquid, it has a specifically sharp, acidic taste with a fairly yeasty note.[18]

In the Philippines, there are different types of vinegar additionally constructed from palm sap. Like coconut vinegar, they are by-products of tubâ (palm wine) production. The two of the most broadly produced are nipa palm vinegar (sukang nipa or sukang sasa) and kaong palm vinegar (sukang kaong or sukang irok). Along with coconut and cane vinegar, they're the four major conventional vinegar varieties within the Philippines and are the most important section of Filipino cuisine.[19] Nipa palm vinegar is created from the sap of the leaf stalks of nipa palm. It has a citrusy taste be aware to it and imparts a distinctly musky aroma.[20][18] Kaong palm vinegar is made from the sap of flower stalks of the kaong palm. It is sweeter than all of the different Philippine vinegar sorts and are repeatedly utilized in salad dressing.[19] Vinegar from the buri palm sap is also produced, but now not the similar prevalence as coconut, nipa, and kaong vinegars.[21] Kaong palm vinegar is also produced in Indonesia and Malaysia, though it is not as prevalent as within the Philippines for the reason that palm wine business is now not as in style in those Muslim-majority international locations.[22][23]

Balsamic Main articles: Traditional Balsamic Vinegar and Balsamic vinegar

Balsamic vinegar is an aromatic elderly vinegar produced in the Modena and Reggio Emilia provinces of Italy. The original product—conventional balsamic vinegar—is created from the concentrated juice, or will have to, of white Trebbiano grapes. It is dark brown, wealthy, candy, and sophisticated, with the best grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, and ash wood. Originally a costly product available to only the Italian higher classes, traditional balsamic vinegar is marked "tradizionale" or "DOC" to indicate its Protected Designation of Origin status, and is aged for 12 to twenty-five years. A less expensive non-DOC industrial shape described as "aceto balsamico di Modena" (balsamic vinegar of Modena)[24] changed into widely recognized and to be had around the globe within the overdue twentieth century, usually made with concentrated grape juice combined with a strong vinegar, then colored and quite sweetened with caramel and sugar.

Balsamic vinegar is created from a grape product. It comprises no balsam. A high acidity stage is fairly hidden by the wonder of the opposite components, making it mellow. In terms of its nutrition content, balsamic vinegar contains the carbohydrates of grape sugars (some 17% of total composition), making it some Five times upper in caloric content than standard distilled or wine vinegar.[25]

Cane

Vinegar created from sugarcane juice is most well liked within the Philippines, specifically in the northern Ilocos Region (where it is referred to as sukang Iloko or sukang basi), even supposing it additionally is produced in France and the United States. It ranges from dark yellow to golden brown in colour, and has a mellow flavor, identical in some respects to rice vinegar, despite the fact that with a reasonably "fresher" style. Because it comprises no residual sugar, it is no sweeter than every other vinegar. In the Philippines it frequently is classified as sukang maasim (Tagalog for "sour vinegar").

Cane vinegars from Ilocos are made in two different ways. One means is to easily place sugar cane juice in huge jars; it turns into sour by means of the direct motion of bacteria on the sugar. The wrong way is through fermentation to supply a native wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid. Contaminated basi additionally turns into vinegar.

A white variation has change into rather common in Brazil in recent times, the place it is the cheapest sort of vinegar offered. It is now common for other varieties of vinegar (made from wine, rice and apple cider) to be bought blended with cane vinegar to lower the price.

Sugarcane sirka is constructed from sugarcane juice in Punjab, India. During summer time other people put cane juice in earthenware pots with iron nails. The fermentation takes position due to the motion of wild yeast. The cane juice is transformed to vinegar having a blackish color. The sirka is used to maintain pickles and for flavoring curries.

Grains

Malt vinegar made out of ale, often known as alegar,[26] is made via malting barley, causing the starch in the grain to show to maltose. Then an ale is brewed from the maltose and allowed to transform vinegar, which is then aged.[26] It is generally light-brown in color. In the United Kingdom and Canada, malt vinegar (in conjunction with salt) is a conventional seasoning for fish and chips. Some fish and chip retail outlets substitute it with non-brewed condiment. Salt and vinegar are mixed as a commonplace, traditional flavouring for potato crisps;[27][28][29] in some sorts this comes to the conversion of the vinegar to sodium acetate or sodium diacetate, to avoid dampening the product in manufacture.[30]

Chinese black vinegar

Chinese black vinegar is an elderly product comprised of rice, wheat, millet, sorghum, or a mixture thereof. It has an inky black color and a advanced, malty flavor. There is no fastened recipe, so some Chinese black vinegars may comprise added sugar, spices, or caramel color. The hottest selection, Zhenjiang vinegar, originates in the town of Zhenjiang in Jiangsu Province, jap China.[31] Shanxi mature vinegar is every other popular sort of Chinese vinegar that is made exclusively from sorghum and other grains. Nowadays in Shanxi province, there are nonetheless some conventional vinegar workshops producing hand-crafted vinegar which is aged for no less than five years with a excessive acidity. Only the vinegar made in Taiyuan and some counties in Jinzhong and aged for at least 3 years is considered authentic Shanxi mature vinegar according to the newest nationwide standard. A rather lighter form of black vinegar, made from rice, is produced in Japan, where it is referred to as kurozu.

Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in "white" (gentle yellow), red, and black varieties. The Japanese prefer a mild rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar historically is colored with pink yeast rice. Black rice vinegar (made with black glutinous rice) is hottest in China, and it is also broadly used in other East Asian nations. White rice vinegar has a gentle acidity with a moderately "flat" and uncomplex taste. Some varieties of rice vinegar are sweetened or in any other case seasoned with spices or different added flavorings.

Spirits Sherry vinegar

The time period spirit vinegar is every now and then reserved for the more potent variety (5% to 21% acetic acid) constructed from sugar cane or from chemically produced acetic acid.[32] To be known as "spirit vinegar", the product must come from an agricultural source and should be made by "double fermentation". The first fermentation is sugar to alcohol and the second one alcohol to acetic acid. Product created from synthetically produced acetic acid cannot be referred to as "vinegar" in the UK, where the term allowed is "non-brewed condiment".

Sherry vinegar is connected to the production of sherry wines of Jerez. Dark mahogany in colour, it is made solely from the acetic fermentation of wines. It is concentrated and has generous aromas, together with a be aware of picket, ultimate for vinaigrettes and flavoring various meals.[33] Wine vinegar is made out of red or white wine, and is probably the most regularly used vinegar in Southern and Central Europe, Cyprus and Israel. As with wine, there is a really extensive vary in quality. Better-quality wine vinegars are matured in wood for as much as two years, and showcase a complex, mellow flavor. Wine vinegar has a tendency to have a decrease acidity than white or cider vinegars. More dear wine vinegars are constituted of individual sorts of wine, akin to champagne, sherry, or pinot gris.

The time period "distilled vinegar" as used in the United States (called "spirit vinegar" in the United Kingdom, "white vinegar" in Canada[34]) is one thing of a misnomer because it is not produced via distillation however via fermentation of distilled alcohol. The fermentate is diluted to provide a colorless resolution of 5% to 8% acetic acid in water, with a pH of about 2.6. This is variously known as distilled spirit, "virgin" vinegar,[35] or white vinegar, and is used in cooking, baking, meat preservation, and pickling, in addition to for medicinal, laboratory, and cleaning functions.[32] The maximum commonplace starting material in some regions, as a result of of its low price, is barley malt,[36] or within the United States, corn. It is once in a while derived from petroleum.[37] Distilled vinegar is used predominantly for cooking, even supposing in the United Kingdom it is used as an alternative to brown or mild malt vinegar. White distilled vinegar will also be used for cleaning, and some varieties are offered in particular for this goal.

Culinary makes use of

Vinegar is usually utilized in meals preparation,[1] specifically pickling liquids, vinaigrettes and different salad dressings. It is an element in sauces, such as hot sauce, mustard, ketchup, and mayonnaise. Vinegar is every now and then used in chutneys. It is ceaselessly used as a condiment on its own, or as a section of different condiments. Marinades regularly comprise vinegar. Soups now and again have vinegar added to them, as is the case with hot and bitter soup. In terms of its shelf existence, vinegar's acidic nature lets in it to last indefinitely with out the use of refrigeration.[38]

Beverages A beverage made from apple vinegar in China

Several beverages are made the use of vinegar, as an example Posca in historic Rome. The ancient Greek drink oxymel is created from vinegar and honey, and sekanjabin is a conventional Persian drink similar to oxymel. Other arrangements, identified colloquially as "shrubs", vary from simply blending sugar water or honey water with small quantities of fruity vinegar, to creating syrup by laying fruit or mint in vinegar for several days, then sieving off forged parts and including substantial quantities of sugar. Some prefer to boil the "shrub" as a final step. These recipes have misplaced a lot of their reputation with the rise of carbonated drinks, corresponding to comfortable beverages.

Diet and metabolism

Preliminary research indicates that eating two to four tablespoons of vinegar may purpose small reductions in post-meal ranges of blood glucose and insulin in other people with diabetes.[39]

Nutrition

Distilled or crimson wine vinegar is 95% water, and not using a fats or protein.[40] In a 100-millilitre (3 1⁄2-US-fluid-ounce) reference quantity, distilled vinegar supplies 75 kilojoules (18 kilocalories) of meals energy and no micronutrients in significant content.[40] The composition (and lack of nutrient content) for pink wine vinegar and apple cider vinegar are the similar, while balsamic vinegar is 77% water with 17% carbohydrates, 370 kJ (88 kcal) in keeping with 100 mL, and contains no fat, protein or micronutrients.[25]

In people drugs

Since antiquity, folks medicine therapies have used vinegar, but there is no proof from medical research to improve health claims of advantages for diabetes, weight reduction, most cancers or use as a probiotic.[1] Some remedies with vinegar pose risks to well being.[41]Esophageal damage by way of apple cider vinegar has been reported, and since vinegar products sold for medicinal purposes are neither regulated nor standardized, such products may range broadly in content material and acidity.[42]

Household makes use of

White vinegar is steadily used as a household cleaning agent.[1] For most uses, dilution with water is beneficial for protection and to keep away from destructive the surfaces being cleaned. Because it is acidic, it can dissolve mineral deposits from glass, coffee makers, and different easy surfaces.[43] Vinegar is referred to as an effective cleaner of stainless steel and glass. Malt vinegar sprinkled onto crumpled newspaper is a traditional, and still-popular, manner of cleaning grease-smeared windows and mirrors within the United Kingdom.[44]

Vinegar can be used for sprucing copper, brass, bronze or silver. It is an excellent solvent for cleansing epoxy resin in addition to the gum on sticker-type payment tags. It has been reported as an efficient drain cleaner.[45]

Other makes use of

Twenty percent acetic acid vinegar can be utilized as a herbicide,[46] but acetic acid is now not absorbed into root systems so the vinegar will handiest kill the top enlargement and perennial crops may reshoot.[47]

Applying vinegar to commonplace jellyfish stings deactivates the nematocysts, even though now not as effectively as scorching water.[48] This also applies to the Portuguese man o' warfare, which, even supposing usually considered to be a jellyfish, is no longer.[49]

Vinegar is no longer effective towards lice.[50]

Miscellaneous

Most commercial vinegar answers to be had to consumers for household use don't exceed 5%. Solutions above 10% require cautious dealing with, as they're corrosive and destructive to the skin.[51]

When a bottle of vinegar is opened, mother of vinegar would possibly broaden. It is thought to be harmless and can also be got rid of through filtering.[52]

Vinegar eels (Turbatrix aceti), a form of nematode, would possibly happen in some forms of vinegar unless the vinegar is kept lined. These feed on the mother of vinegar and can occur in naturally fermenting vinegar.[53]

Some countries limit the sale of vinegar over a positive percentage of acidity. As an example, the government of Canada limits the acetic acid of vinegars to between 4.1% and 12.3%.[54]

According to legend, in France right through the Black Plague, 4 thieves were ready to rob properties of plague victims with out being infected themselves. When in the end caught, the pass judgement on offered to grant the men their freedom, at the condition that they revealed how they controlled to stick healthy. They claimed that a medicine girl sold them a potion made of garlic soaked in soured pink wine (vinegar). Variants of the recipe, referred to as Four Thieves Vinegar, had been passed down for loads of years and are a staple of New Orleans hoodoo practices.[55][56]

A solution of vinegar can be used for water slide sticker software as used on scale fashions and musical tools, amongst different issues. One phase white distilled vinegar (5% acidity) diluted with two portions of distilled or filtered water creates a suitable resolution for the applying of water-slide decals to arduous surfaces. The resolution is very similar to the commercial merchandise, ceaselessly described as "decal softener", bought through pastime retail outlets. The slight acidity of the answer softens the sticker and enhances its flexibility, permitting the sticky label to grasp to contours more successfully.

When baking soda and vinegar are blended, the bicarbonate ion of the baking soda reacts to shape carbonic acid, which decomposes into carbon dioxide and water.[57]

See additionally

Food additive List of condiments Vinegar tasters

References

^ a b c d e f g .mw-parser-output cite.quotationfont-style:inherit.mw-parser-output .citation qquotes:"\"""\"""'""'".mw-parser-output .id-lock-free a,.mw-parser-output .quotation .cs1-lock-free abackground:linear-gradient(transparent,clear),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")correct 0.1em center/9px no-repeat.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .quotation .cs1-lock-registration abackground:linear-gradient(clear,clear),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription abackground:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")appropriate 0.1em heart/9px no-repeat.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registrationcolor:#555.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration spanborder-bottom:1px dotted;cursor:help.mw-parser-output .cs1-ws-icon abackground:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat.mw-parser-output code.cs1-codecolour:inherit;background:inherit;border:none;padding:inherit.mw-parser-output .cs1-hidden-errordisplay:none;font-size:100%.mw-parser-output .cs1-visible-errorfont-size:100%.mw-parser-output .cs1-maintshow:none;color:#33aa33;margin-left:0.3em.mw-parser-output .cs1-formatfont-size:95%.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-leftpadding-left:0.2em.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-rightpadding-right:0.2em.mw-parser-output .citation .mw-selflinkfont-weight:inherit"Vinegar". 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Media associated with Vinegar at Wikimedia Commons

Wikisource has the textual content of The New Student's Reference Work article "Vinegar".vteVinegar Acetic acid (vinegar essence) Acetobacter Apple cider vinegar Balsamic vinegar Traditional Balsamic Vinegar Black vinegar Four thieves vinegar Kaong palm vinegar Mother of vinegar Nipa palm vinegar Rice vinegar (Zhenjiang Vinegar) Sherry vinegar Vinaigrette vteCondiments List of condiments List of common dips List of syrupsSauces Agre dulce Agrodolce Barbecue sauce Blue cheese dressing Brown sauce Buffalo sauce Cheese sauce Mornay sauce Cheddar sauce Caruso sauce Alfredo sauce Nacho cheese Cheez Whiz Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Mayonnaise Mignonette sauce Monkey gland sauce Mumbo sauce Oyster sauce Pearà Pesto Pistou Ranch dressing Remoulade Marie Rose sauce Miracle Whip Salad cream Salsa roja Salsa golfing Satsivi Steak sauce Tartar sauce Teriyaki sauce Tiparos Tkemali Vincotto XO sauce Zingara sauceDips Ajika Duck sauce Duqqa Guacamole Hogao Honey dill Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum ZhugPickles and preserves Amba Atchara Cheong Chutney Green mango chutney Fruit preserves Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preservesSpreads and pastes Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Murri Palapa Pindjur Tapai Wasabi ZacuscăOils and liquids Chili oil Halford Leicestershire Table Sauce Milkette Mustard oil Olive oil Patis Perilla oil Ponzu Salad dressing Italian dressing Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce TonkatsuSpices and powders Asín tibuok Chipotle Crushed purple pepper Gomashio Nutritional yeast Popcorn seasoning Salt and pepper Tekka Za'atarSalads Carolina genre Kachumbari Kachumber Pico de gallo Salsa Salsa criollaKetchups Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchupMustards Amora Colman's Dijon mustard Düsseldorfer Löwensenf French's Grey Poupon Gulden's Honey mustard Keen's Maille Mostarda National Mustard Museum Plochman's Stadium Mustard Tewkesbury mustard Thomy Turun sinappi Zatarain'sVinegars Balsamic vinegar Balsamic Vinegar of Modena Black vinegar Kaong palm vinegar Nipa palm vinegarList articles Accompaniments to french fries Brand title condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foodsMisc. Condiment Cruet-stand Sachet Salt and pepper shakers Authority regulate GND: 4153051-2 LCCN: sh85143403 NDL: 00571508

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