Question

In the process of vinegar production acetic acid is bleached with the help of​

Answer 1

Explanation:

Vinegar is made from a two-step fermentation process. First, alcohol is formed from yeast consuming sugars within fruits and grains. The yeast consumes the natural sugars in the produce and excretes alcohol. This is what we refer to as alcoholic fermentation.

Answer 2

Answer:

Vinegar Production: Vinegar is 4% acetic acid (CH3COOH).

(1) Uses of vinegar:

 Impact sour taste to food materials.

 Preservation of pickles, sauce, ketchup, chutneys, etc.

 By fermentation of fruit juices, maple syrup, sugar molasses, starch of the roots, etc. with

the help of yeast Saccharomyces cerevisiae ethanol is obtained.

(2) Preparation of vinegar:

 Ethanol + Acetobacter and Glucanobacter mixture → microbial degradation → Acertic

acid and other by - products→rarefaction of mixture → Separation of Acetic → Acetic

acid bleached with potassium ferrocynide → Pasteurization → vey small quantity of SO2

gas is mixed → Vinegar is produced.

(3) Soya sauce:

 Fungus Aspergillus oryzae is used to ferment the mixture of flour of wheat or rice and

soyabean to produce soya sauce