per cent acetic acid, compared to strains that can produce vinegar of up to 20% Acetobacter acetic acid. At present, it remains more cost-effective to produce vinegar using than Acetobacter to produce it using and then concentrate it Clostridium Vinegar In the form of , acetic acid solutions (typically 4% to 18% acetic acid, with the percentage usually calculated by mass) are used directly as a ( A condiment is , or added to food to impart a particular flavor or to complement the dish. Often in flavour and therefore added in fairly small quantities), and also in the of vegetables and other foods. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling, in general, employs more concentrated solutions. The amount of acetic acid used as vinegar on a worldwide scale is not large, but is by far the oldest and best-known application. BEER The basic ingredients of beer are water; a starch source, such as , able to be fermented (converted into alcohol); a to produce the fermentation; and a flavouring such as . A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an , especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include , and root PROCESS The purpose of brewing is to convert the starch source into a sugary liquid called and to convert the wort into the known as beer in a fermentation process effected b. All beers are brewed using a process based on a simple formula. Key to the process is mainly — , though other cereals, such as wheat or rice, may be added. is made by allowing a grain to , after
per cent acetic acid, compared to Acetobacter strains that can produce vinegar of up to 20% acetic acid. At present, it remains more cost-effective to produce vinegar using Acetobacter than to produce it using Clostridium and then concentrate it Vinegar In the form of , acetic acid solutions (typically 4% to 18% acetic acid, with the percentage usually calculated by mass) are used directly as a ( A condiment is , or added to food to impart a particular flavor or to complement the dish. Often in flavour and therefore added in fairly small quantities), and also in the of vegetables and other foods. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling, in general, employs more concentrated solutions. The amount of acetic acid used as vinegar on a worldwide scale is not large, but is by far the oldest and best-known application. BEER The basic ingredients of beer are water; a starch source, such as , able to be fermented (converted into alcohol); a to produce the fermentation; and a flavouring such as . A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an , especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include , and root PROCESS The purpose of brewing is to convert the starch source into a sugary liquid called and to convert the wort into the known as beer in a fermentation process effected b. All beers are brewed using a process based on a simple formula. Key to the process is — mainly , though other cereals, such as wheat or rice, may be added. is made by allowing a grain to , after