Suka
An suka iyo an aqueous solution kan acetic acid asin trace compounds na posibleng kabali an flavorings. An suka tipikal na igwa nin poon sa 5% to 8% acetic acid segun sa bolyum.[1] Sa parati, an acetic acid nagpoprodyus sa paagi kan dobleng fermentation, pigliliwat an simpleng asukar pasiring sa ethanol gamit an yeast, asin an ethanol pasiring sa acetic acid gamit an acetic acid bacteria.[2] Dakol na klase nin suka an piggibo, depende sa gunuan nin mga materyal. An produkto sa ngunyan piggagamit sa pangenot sa culinary arts bilang sarong malasa, maalsom na salak sa pagluto, o sa pickling. Manlaenlaen na klase an piggamit bilang condiments o garnishes, kabali an balsamic vinegar asin malt vinegar.
An pinakamadaling i-manufacture na banayad na acid, igwa iyan nin mahiwas na baryant kan industriyal asin domestikong mga gamit, kabali an trabaho bilang sarong household cleaner.[1]
Toltolan
[baguhon | baguhon an source]- ↑ 1.0 1.1 "Vinegar". TH Chan School of Public Health, Harvard University. 1 October 2019. Archived from the original on 14 November 2022. Retrieved 4 March 2020. Unknown parameter
|url-status=ignored (help) - ↑ Nakayama T (1959). "Studies on acetic acid-bacteria I. Biochemical studies on ethanol oxidation". J Biochem 46 (9): 1217–25. http://jb.oxfordjournals.org/content/46/9/1217.extract.
