Vinegar is a water solution of acetic acid. This spice is known to people from an extreme antiquity. Now this product finds a set of applications. Vinegar is used as seasoning to various dishes, for preparation of drinks and marinades. On production vinegar is a part of the sauces cleaning and detergents, various deodorants and lotions.
It is required to you
- acetic essence;
- water;
- measured glass.
Instruction
1. Take acetic essence (acid). Pay attention that in 100 ml of acid 70 ml of clean vinegar contain. Decide to what concentration you need to dissolve acetic essence. 3%, 6% and 9% vinegar is most widespread in cookery and a household. For preparation of marinades and various gas stations most often use 9%.
2. Look at the label pasted on a small bottle with essence. Usually there it is specified to part properly it for receiving vinegar. If you need to make 3% vinegar, then dilute 1 part of acid with 22 parts of water. For receiving 6% vinegar part 1 part of acid with 11 parts of water. And to make 9% vinegar, dilute 1 part of acetic acid with 7 parts of water.
3. Make the return proportion correctly to calculate necessary amount of water and acetic acid for preparation of the necessary amount of vinegar of any other concentration. For example, if you need to prepare 100 ml of 10% vinegar, then make simple calculations. 100 ml of 10% vinegar contain 10 ml of 100% vinegar; 100 ml of 70% of vinegar (or acids) - 70 ml. You receive a proportion: 100 treats 70 as x - to 10. From here it is visible that x =14.3. Therefore, you need to add 14.3 ml of acetic essence to 85.7 ml of water. Proceeding from this scheme, you will need 36 ml of acetic essence and 64 ml of water for preparation of 25% vinegar; 71 ml of acid and 29 ml of water – for preparation of 50% vinegar.