Why are some perishable food preserved in vinegar?
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47
Answer:
Vinegar is made using an approximately 8 percent of acetic acid volume and thus is useful for the preservation of all perishable food materials.
This is because vinegar contains certain anti-bacterial properties and is also fast dissolving in nature which does not allow the formation of the germs.
Vinegar is made using an approximately 8 percent of acetic acid volume and thus is useful for the preservation of all perishable food materials.
This is because vinegar contains certain anti-bacterial properties and is also fast dissolving in nature which does not allow the formation of the germs.
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0
Answer:
Vinegar is an extremely acidic liquid. Very few microorganisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive).
There are a small number of microorgamisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around.
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