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Vinegar Does More Than Flavor Food

September 14, 2009 By: NB Category: Clean Chemistry, Safest Cleaning Agents

white vinegar

white vinegar

Vinegar results from a natural fermentation process – the oxidation by acetic acid bacteria of the ethanol found in beer, cider, wine or any other alcoholic liquid. Acetic acid bacteria are a gram-negative, aerobic, rod-shaped bacteria present universally in foodstuffs, water, and soil. The acetic acid concentration of vinegar usually falls around 5 percent by volume for table vinegar up to 18 percent or higher for pickling vinegar. At a 5% concentration vinegar has a pH of about 2.4, slightly less acidic than lemon juice. Acetic acid is detectible by a characteristic smell.

Concentrations by weight of 10% to 25% are classified as an irritant. Higher than 25% is corrosive and must be handled with great care as it can cause skin burns, mucous membrane irritation, and permanent eye damage that may not even appear until hours after the exposure. Concentrations over 90% are also flammable. Common table vinegars, including distilled white vinegar, are safe for humans and animals.

Among vinegar’s versatile aspects you’ll find the following:

  1. Vinegar is antibacterial.

  2. It is also antifungal.

  3. Vinegar will dissolve mineral deposits including limescale and hard water spots from glass and hard surfaces.

  4. Vinegar included in a bath and tile formula as a rinsing agent will help prevent bathtub rings and soap scum.

  5. It is an effective solvent for epoxy resin and hardener.

  6. Vinegar is safe as a herbicide as the acetic acid is not absorbed into root systems. It will kill top-growth but perennials will reshoot.

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