Vinegar
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Vinegar. By: Chance Hutson Bio Honors 6 th Period. Steel barrels called acetators filled with alcohol and stirred. While being stirred, acetozyms are added to increase the production of acetobacters on the oxygen bubbles. Temperature kept between 80 and 100 degrees Fahrenheit.

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Vinegar

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Vinegar

Vinegar

By: Chance Hutson

Bio Honors 6th Period


How it s made

  • Steel barrels called acetators filled with alcohol and stirred.

  • While being stirred, acetozyms are added to increase the production of acetobacterson the oxygen bubbles.

  • Temperature kept between 80 and 100 degrees Fahrenheit.

  • Let sit until fermentation cycles through twice

How It’s Made


Bacteria involved

  • Mycoderma.

  • Acetobacters.

  • aceztoyms are added.

  • Mycoderma and acetobacters form to make a compound called acetaldehyde.

Bacteria Involved


Pictures of bacteria

Pictures Of Bacteria


Detailed explanation

  • Fermentation for vinegar has to occur twice for the acetic acid to change in to alcohol.

  • The equation is C6-H12-O6=ATP+ CO2+ H2O+ acetic acid

  • This equation helps make our food by producing acetic acid which creates a sour flavor in foods.

Detailed Explanation


Interesting history

  • Vinegar is centuries old. Previously used as a preservative, a corrosive agent, and medicine.

  • Made in France during the Renaissance. 150 different scented and flavors made.

  • 1637 tax on vinegar-beer in Great Britain.

Interesting History


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