Vinegar 32762 225414398 2008-07-13T15:43:01Z Edgewise 173709 /* History */ Islam [[Image:Vinegar infused with oregano.jpg|thumb|right|200px|Vinegar is sometimes [[infused]] with spices or herbs—as here, with [[oregano]].]] '''Vinegar''' is a liquid processed from the [[fermentation]] of [[ethanol]] in a process that yields its key ingredient, [[acetic acid]]. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar <ref>[http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg525-825.html FDA: Sec. 525.825 Vinegar, Definitions - Adulteration with Vinegar Eels (CPG 7109.22)]</ref> (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of [[tartaric acid]], [[citric acid]], and other acids. Vinegar has been used since ancient times, and is an important element in [[Western world|Western]], [[European cuisine|European]], [[Asian cuisine|Asian]], and other traditional cuisines of the world. The word "vinegar" derives from the [[Old French]] ''vin aigre'', meaning "sour wine." ==Chemical and physical properties== ===pH Value=== Vinegar has a pH value of about 2.4.<ref>http://www.apple-cider-vinegar-benefits.com/properties-of-vinegar.html</ref> ===Density=== Vinegar has a [[density]] of approximately 0.96 [[g]]/[[milliliters|mL]]. The density level depends on the acidity of the vinegar. ==History== Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 [[Before Christ|BC]]. In the [[Bible]], it is mentioned as something not very pleasant ([[Psalms|Ps.]] 69:21, [[Proverbs|Prov.]] 25:20), but [[Boaz]] allows Ruth to "dip her piece of bread in the vinegar" ([[Book of Ruth|Ruth]] 2:14). [[Jesus]] was offered vinegar or sour wine while on the cross (Matthew 27:48; Mark 15:36). [[Louis Pasteur]] showed in 1864 that vinegar results from a natural [[Fermentation (food)|fermentation]] process. In [[Islam]], vinegar is one of the four favored condiments of the Prophet [[Muhammad]], who called it a "blessed seasoning".<ref>[http://www.islamonline.net/english/Science/2000/4/article7.shtml Health Benefits of Prophetic Condiments: Part One of Five: IslamOnline]</ref> ==Production== Vinegar is made from the [[oxidation]] of [[ethanol]] in [[wine]], [[cider]], [[beer]], fermented [[fruit juice]], or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow [[fermentation]] processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of [[acetic acid bacteria]] and soluble [[cellulose]], known as the [[mother of vinegar]]. Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a [[venturi pump]]<!--shouldn't "Venturi" be capitalized?--> system or a [[turbine]] to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days. [[Vinegar eels]] (''Turbatrix aceti''), a form of [[nematode]], may occur in some forms of vinegar. These feed on the microbial culture that is used to create the vinegar (called mother of vinegar) and can occur in naturally fermenting vinegar.<ref>[http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg525-825.html FDA: Sec. 525.825 Vinegar, Definitions - Adulteration with Vinegar Eels (CPG 7109.22)]</ref> Most manufacturers [[wiktionary:filter|filter]] and [[pasteurize]] their product before bottling to eliminate any potential adulteration. ==Types of vinegar== ===White=== White vinegar can be made by oxidizing a [[Distilled beverage|distilled alcohol]]. Alternatively, it may be nothing more than a solution of [[acetic acid]] and [[salt]] in water. Most commercial white vinegars are 5% acetic acid solutions, although some US states such as Virginia have laws prohibiting the sale as vinegar of any product not made from acetous fermentation of alcohol. They are made from [[Cereal|grain]] (often [[maize]]) and water. White vinegar is used for culinary as well as cleaning purposes because vinegar can also be used for sterilization. White vinegar is used also in some cases to kill Athlete's foot. ===Malt=== Malt vinegar is made by [[malt]]ing [[barley]], causing the [[starch]] in the grain to turn to [[maltose]]. An [[ale]] is then [[brewing|brewed]] from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color. However, most supermarket vinegar is actually extracted from beetroot{{Fact|date=March 2008}}. A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid [[Colourant|colored]] with [[Caramel coloring|caramel]] (usually [[E150]]). There is also around 1-3% citric acid present. Non-brewed condiment is more popular in the North of England, and gained popularity with the rise of the [[Temperance movement]] {{Fact|date=February 2007}}. ===Wine=== [[Wine]] vinegar is made from red or white wine, and is the most commonly used vinegar in [[Mediterranean]] countries and [[Central Europe]]. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as [[Champagne (wine)|Champagne]], [[Sherry Vinegar|Sherry]], or [[Pinot Gris|pinot grigio]]. ===Apple cider=== Apple cider vinegar, otherwise known simply as cider vinegar, is made from [[cider]] or [[apple]] [[must]], with a brownish-yellow color. It is often sold unfiltered and unpasteurized with [[mother of vinegar]] still present. It is very popular, partly due to its beneficial health and beauty properties. Due to its acidity, apple cider vinegar can be very harsh, even burning the throat. If taken straight (as opposed to usage in cooking), it should be diluted (e.g. with fruit juice) before drinking.<ref>{{cite web|url=http://www.earthclinic.com/Remedies/acvinegar.html|title=Apple Cider Vinegar Cures}}</ref> Others dilute it with warm water and add some honey.<ref>{{cite web|url=http://www.cidervinegar.org/2007/06/cider-vinegar-and-honey.html|title=Apple Cider Vinegar and Honey}}</ref> There have been reports of acid chemical burns of the throat in using the pill form.<ref name="JAmericanDieteticAssociation">{{cite journal | journal = Journal of the American Dietetic Association | volume = Volume 105 | issue = Issue 7 | year = 2005 | pages = 1141–1144 | title = Esophageal Injury by Apple Cider Vinegar Tablets and Subsequent Evaluation of Products | last = Hill | first = L., et al | url = | format = | accessdate = | doi = 10.1016/j.jada.2005.04.003 }}</ref> ===Fruit=== [[Image:Persimmonvinegar.jpg|thumb|right|160px|Persimmon vinegar produced in South Korea]] Fruit vinegars are made from [[fruit wine]]s usually without any additional flavoring. Common flavors of fruit vinegar include [[apple]], [[blackcurrant|black currant]], [[raspberry]], [[quince]], and [[tomato]]. Typically, the flavors of the original fruits remain in the final product. Most fruit vinegars are produced in Europe, where there is a growing market for high-priced vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors). However, several varieties are also produced in Asia. [[Persimmon]] vinegar, called ''gamsik cho'' (감식초), is popular in [[South Korea]]. [[Jujube]] vinegar<sup>[http://web.xxit.net/web/corpproductimage/ztsp20070825051056ztsp200708200204583.jpg photo]</sup> (called [[wikt:枣|枣]][[wikt:醋|醋]] or [[wikt:红枣|红枣]][[wikt:醋|醋]] in Chinese) and [[wolfberry]] vinegar<sup>[http://image.pinsou.com/logopic/sx-yangcheng/2007/7/200772719484064912.jpg photo]</sup> (called [[wikt:枸杞|枸杞]][[wikt:醋|醋]] in Chinese) are produced in China. ''Umezu'' ([[wikt:梅|梅]][[wikt:酢|酢]]; often translated as "''umeboshi'' vinegar" or "ume vinegar"), a salty, sour liquid that is a [[by-product]] of ''[[umeboshi]]'' ([[Tsukemono|pickled]] ''[[ume]]'') production, is produced in Japan but is technically not a true vinegar. ===Balsamic=== [[Balsamic vinegar]] is an aromatic, aged type of vinegar traditionally manufactured in [[Modena]], [[Italy]], from the concentrated juice, or [[must]], of white grapes (typically of the [[Trebbiano]] variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged for between 3 and 12 years. One can sometimes even find balsamic vinegars that have been aged for up to 100 years, though they are usually very expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However produced, balsamic needs to be made from a grape product. Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow. ===Rice=== [[Image:Ricevinegarbottle.jpg|thumb|right|120px|A bottle of rice vinegar produced in Guangdong, China]] [[Rice vinegar]] is most popular in the cuisines of East and Southeast Asia. It is available in white (actually light yellow), red, and black variants. The [[Japan]]ese prefer a light and more delicate rice vinegar for the preparation of [[sushi]] rice and salad dressings. Red rice vinegar is traditionally colored with [[red yeast rice]], although some Chinese brands use artificial [[food coloring]] instead. Black rice vinegar (made with black glutinous rice) is most popular in [[China]], although it is also produced in Japan (see [[Vinegar#East Asian black|East Asian black]], below). It may be used as a substitute for balsamic vinegar, although its dark color and the fact that it is aged may be the only similarity between the two products. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. ===Coconut=== Coconut vinegar, made from fermented [[coconut water]], is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer, where it is called ''suka ng niyog''), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. ===Palm=== [[Image:Nipa palm vinegar.jpg|thumb|right|250px|Palm vinegar (''sukang paombong'')]] Palm vinegar, made from the fermented sap from flower clusters of the [[Nypa fruticans|nipa palm]] (also called attap palm), is used most often in the Philippines, where it is produced, and where it is called ''sukang paombong''. ===Cane=== Cane vinegar, made from [[sugar cane]] juice, is most popular in India (भारत)<!--need romanization--><!--Is there a link or photo of Indian cane vinegar online?--> and in the [[Ilocos Region]] of the northern Philippines (where it is called ''sukang iloko''), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often labeled as ''sukang maasim'', although this is simply a generic term meaning "sour vinegar." ===Raisin=== [[Image:Raisinvinegar.jpg|thumb|left|145px|Raisin vinegar produced in Turkey]] Vinegar made from [[raisin]]s, called ''khal 'anab'' ('''خل عنب''') in [[Arabic language|Arabic]],<!--Doesn't this mean "grape vinegar"?--> is used in cuisines of the Middle East, and is produced therein. It is cloudy and medium brown in color, with a mild flavor.<sup>[http://www.vintagefood.com/webshop/product_image.php?imageid=638 photo]</sup> ===Date=== Vinegar made from [[Date Palm|dates]] is a traditional product of the Middle East.[http://mahramco.com/products.aspx?id=116] ===Beer=== [[Image:Beervinegar.jpg|thumb|right|135px|A bottle of German beer vinegar]] Vinegar made from [[beer]] is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in [[Bavaria]] is a light golden color, with a very sharp and not overly complex flavor. ===Honey=== Vinegar made from [[honey]] is rare, though commercially available honey vinegars are produced in [[Italy]] and [[France]]. ===East Asian black=== Chinese [[Rice vinegar|black vinegar]] is an aged product made from [[rice]], [[wheat]], [[millet]], or [[sorghum]], or a combination thereof. It has an inky black color and a complex, malty flavor. There is no fixed recipe and thus some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Chinkiang vinegar (鎮江香醋), originated in the city of [[Zhenjiang]], in the eastern coastal province of [[Jiangsu]], China<ref>[http://news.asianweek.com/news/view_article.html?article_id=dcd86dc7c83d91f2079714cf8e3a053a AsianWeek.com<!-- Bot generated title -->]</ref> and is also produced in [[Tianjin]] and [[Hong Kong]]. A somewhat lighter form of black vinegar, made from rice, is also produced in Japan, where it is called ''kurozu''. Since 2004 it has been marketed as a healthful drink; its manufacturers claim that it contains high concentrations of [[amino acid]]s. ===Flavored vinegars=== [[Image:CantonesecuisineRedvinegar.jpg|thumb|right|260px|[[Cantonese cuisine|Cantonese]] red vinegar]] Popular fruit-flavored vinegars include those infused with whole [[raspberry|raspberries]], [[blueberry|blueberries]] or [[fig]]s (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include [[blood orange]] and [[pear]]. Herb vinegars are flavored with [[herb]]s, most commonly [[Mediterranean]] herbs such as [[thyme]] or [[oregano]]. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose. Sweetened vinegar is of [[Cantonese cuisine|Cantonese]] origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices.<!--I think this type of vinegar is found in Japan as well; what is evidence it's of Cantonese origin?--> Spiced vinegar, from the Philippines (labeled as spiced ''sukang maasim''), is flavored with chili peppers, onions, and garlic. ===Job's Tears=== In Japan, an aged vinegar is also made from [[Job's Tears]]; it is similar in flavor to rice vinegar. ===Kombucha=== Kombucha vinegar is made from [[kombucha]], a symbiotic culture of yeast and bacteria. The bacteria produce a complex array of [[nutrients]] and populate the vinegar with bacteria which some claim promote a healthy digestive tract, though no scientific studies have shown this to date. Kombucha vinegar is primarily used to make a [[vinaigrette]] and flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation. ==Culinary uses== Vinegar is commonly used in [[food]] preparation, particularly in [[pickling]] processes, [[vinaigrette]]s, and other [[Salad#Salad dressings|salad dressings]]. It is an ingredient in sauces such as [[Mustard (condiment)|mustard]], [[ketchup]], and [[mayonnaise]]. Vinegar is sometimes used while making [[chutney]]s. It is often used as a [[condiment]]. [[Marinade]]s often contain vinegar. *Condiment for [[fish and chips]] - [[United Kingdom|Britons]] commonly use malt vinegar (or non-brewed condiment) on [[French fried potatoes|chips]]; it may be used in other territories where [[United Kingdom|British]]-style fish and chips are served. *Flavoring for [[potato chips]] - many American<!--Also in the UK?--> manufacturers of pre-packaged potato chips/crisps feature a variety flavored with vinegar and salt. *Condiment for french fries, particularly in the UK, [[Northeastern United States]] and universally across Canada (white or malt vinegar). *Vinegar pie - is a North American [[dessert]] made with a vinegar to one's taste. *Pickling - any vinegar can be used to [[Pickling|pickle]] foods. *Cider vinegar and sauces - cider vinegar is not usually suitable for use in delicate sauces. *Substitute for lemon juice - cider vinegar can usually be substituted for lemon juice in recipes and obtain a pleasing effect. *Saucing roast lamb - pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a tasty sauce. *Sweetened vinegar is used in the dish of [[Pork Knuckles and Ginger Stew]] which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.<ref>[http://www.patchun.com.hk/ie/new_baby.htm New babies]</ref> *[[Sushi]] rice - Japanese use [[rice vinegar]] as an essential ingredient for sushi rice. *Red vinegar - Sometimes used in Chinese soups ==Medicinal uses== Many remedies and treatments have been ascribed to vinegar over millennia in many different cultures. However, few have been verifiable using controlled medical trials and several that are effective to some extent have significant risks and side effects. ===Cholesterol=== A scientific study published in 2006 concluded that a test group of rats fed with [[acetic acid]] (the main component of vinegar) had "significantly lower values for serum total cholesterol and triacylglycerols", among other health benefits. <ref name="BritishJournalofNutrition">{{cite journal | journal = British Journal of Nutrition | volume = 95 | issue = 5 | year = May 2006 | pages = 916–924 | title = Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet. | last = Fushimi | first = Takashi 1, et al | url = | format = | accessdate = | doi = 10.1079/BJN20061740 }}</ref> ===Blood glucose control and diabetic management=== Small amounts of vinegar (approx. 20 ml or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the [[glycemic index]] of carbohydrate food for people with and without diabetes.<ref>Liljeberg H, Bjorck I. Delayed gastric emptying rate may explain improved glycemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr. 1998;64:886-893</ref><ref>Leeman M, Ostman E, Bjorck I. Vinegar dressing and cold storage of potatoes lowers postprandial glycemic and insulinaemic responses in healthy subjects. Eur J Clin Nutr. 2005;59:1266-1271</ref><ref>[http://www.diabetesincontrol.com/modules.php?name=News&file=article&sid=2475 Johnston CS, Kim CM, Buller AJ. Vinegar improves insulin sensitivity to a high carbohydrate meal in subjects with insulin resistance or type 2 diabetes mellitus. Diabetes Care. 2004;27:281-282]</ref> This has also been expressed as lower glycemic index ratings in the region of 30%.<ref>Sugiyama M, Tang AC, Wakaki Y, Koyama W. Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Eur J Clin Nutr. 2003;57:743-752</ref><ref>Ostman EM, Liljeberg Elmstahl HG, Bjorck IM. Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. Am J Clin Nutr. 2001;74:96-100</ref> ===Diet control=== Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed.<ref>Ostman E, Granfeldt Y, Persson L, Bjorck I. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr. 2005;59,983-988</ref><ref>[High-glycemic index foods, hunger, and obesity: is there a connection?Roberts SB. High-glycemic index foods, hunger, and obesity Is there a connection? Nutr Rev. 2000;58:163-169]</ref> Even a single application of vinegar can lead to reduced food intake for a whole day.<ref>[http://www.ffnmag.com/NH/ASP/strArticleID/1037/strSite/FFNSite/articleDisplay.asp Carb and weight control through acetic acid?]</ref> ===Medicinal Uses=== Applying vinegar to [[jellyfish]] stings deactivates the [[nematocyst]]s. However, placing the affected areas in hot water is a more effective treatment because the venom is deactivated by heat. The latter requires immersion in 45 degrees Celsius (113 F) water for at least four minutes for the pain to be reduced to less than what would be accomplished using vinegar.<ref>[http://cat.inist.fr/?aModele=afficheN&cpsidt=14366033 A randomized paired comparison trial of cutaneous treatments for acute jellyfish (Carybdea alata) stings]</ref> However, vinegar should not be applied to [[Portuguese man o' war]] stings, since their venom is different and vinegar can actually cause the [[nematocyst]]s to discharge their venom, making the pain worse.<ref>[http://www.cinemaquatics.co.uk/portuguesesaladdressing.html Diving article on Portuguese Man 'o Wars and their sting treatment]</ref> The hot water immersion or cold ice pack treatments have been shown to be the best for treatment of [[Portuguese man o' war]] stings.<ref>[http://www.mja.com.au/public/issues/184_07_030406/lot11135_fm.html Scientific study on the effectiveness of hot water immersion versus ice packs for the treatment of Physalia sp. (bluebottle or Portuguese Man-of-War) stings.]</ref> *Many people used to believe the popular urban myth that vinegar was also a cure to mild to moderate sunburn when soaked on the area with a towel or in a bath much like covering a burn with butter.{{Fact|date=February 2008}} *Vinegar is also claimed to be a solution to [[dandruff]], in that the acid in the vinegar kills the fungus ''[[Malassezia furfur]]'' (formerly known as ''Pityrosporum ovale'') and restores the chemical balance of the skin.{{Fact|date=February 2007}} *Apple cider vinegar is used as a household remedy for [[Wart#Household remedies|common warts]].<ref name=McMillen>{{cite web | url = http://www.pitt.edu/~cjm6/s98vinegar.html | title = Vinegar: An Ancient Medicine and Popular Home Remedy | accessdate = 2007-12-23 | last = McMillen, R.N., B.S.N | first = Bonnie K. | year = 1998 | publisher = Connections Quarterly, Summer 1998 Issue }}</ref><ref name=Earth_Clinic>{{cite web | url = http://www.earthclinic.com/CURES/warts.html | title = Wart Remedies | accessdate = 2007-12-23 | publisher = Earth Clinic }}</ref> *Vinegar can be effective in relieving heartburn. <ref>[http://www.apple-cider-vinegar-benefits.com/vinegar-and-acid-reflux.html "Vinegar and Acid Reflux"]</ref> ===Veterinary treatment=== Vinegar mixed with [[hydrogen peroxide]] ([[Hydrogen|H]]<sub>2</sub>[[Oxygen|O]]<sub>2</sub>) is used in the [[livestock]] industry to kill [[bacterium|bacteria]] and viruses before refrigeration storage. A chemical mixture of [[peracetic acid]] is formed when [[acetic acid]] is mixed with hydrogen peroxide. It is being used in some [[Asia]]n countries by [[aerosol spray]]s for control of [[pneumonia]]. A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used.{{Fact|date=February 2007}} ===Dangers of Cider Vinegar=== There was a reported adverse event (''Esophageal Injury by Apple Cider Vinegar Tablets'') recorded by members of Department of Human Environmental Science (Human Nutrition), University of Arkansas and available on Pubmed as an abstract of a paper submitted to the Journal of the American Dietetic Association: http://www.ncbi.nlm.nih.gov/pubmed/15983536. There is also a paper reporting on a woman in whom chronic ingestion of excessive amounts of cider vinegar caused serious health problems - ''Hypokalemia, Hyperreninemia and Osteoporosis in a Patient Ingesting Large Amounts of Cider Vinegar'', available from http://content.karger.com/ProdukteDB/produkte.asp?Doi=45180. ==Cleaning uses== White vinegar is often used as a natural household cleaning agent. With most such purposes dilution with water is recommended for safety, reduced risk of damaging certain surfaces, and budgetary reasons. It is especially useful for cleaning mineral deposits on glass, inside a [[coffee maker]], or other smooth surfaces. Vinegar is an excellent solvent for cleaning [[epoxy resin]] and epoxy hardener. It will even clean [[epoxy]] that is starting to harden. Care should be taken not to allow contact with the eyes (if such contact occurs, the eyes should be flushed immediately and persistently with warm water) or skin (the affected skin area should be washed thoroughly after use). See [[household chemicals]]. Vinegar is also very good to clean off chewing gum stains from clothes; usually normal cleaning products are not capable to clean off chewing gum, so rubbing with vinegar before the machine wash should do the trick. Diluted apple cider vinegar can be used to deep clean dreadlocks, removing residue and even beeswax. One method involves spraying a mixture of one part vinegar to four parts water onto the hair, letting it soak in, rinsing with water, and repeating this process as many times as necessary. A few tablespoons of white vinegar mixed with a few teaspoons of common table salt makes an excellent cleanser for cleaning badly-stained stainless cookware. This vinegar and salt mixture can also remove oxidation from copper-clad cookware and make it shine with practically no rubbing required. One cup of white vinegar to four cups of water (for a stronger solution, one cup of white vinegar to one cup of water works) makes a fine window-washing fluid, substituting for [[Windex]]. If windows appear streaky after washing with vinegar, add a half-teaspoon of liquid soap to the mix. This removes the waxy, streak-causing residue left over by commercial window cleaners. Drains can be cleaned by using a combination of vinegar and [[baking soda]]. Pour one-half cup baking soda down the drain, followed by half a cup of white vinegar. Let sit for a while. Cover the drain while it works, then pour a tea kettle full of boiling water down the drain. This is a good way to prevent build-up in the drain. Vinegar also works well as a [[fabric softener]]; just add half a cup to the rinse cycle. Add a cup of vinegar to an empty dishwasher and run through the washing cycle to remove mineral deposits and odors. You can also put it in the rinse dispenser instead of Jet Blue. Removing odors using commercial cleaners often causes damage to surfaces. Vinegar can act as a very effective odor-remover especially in situations involving sensitive surfaces. ==Agricultural and horticultural uses== ===As an herbicide=== Vinegar can be used as an [[herbicide]] as shown by scientific trials reported by the US Dept of Agriculture in 2002.<ref>[http://ars.usda.gov/is/pr/2002/020515.htm Spray Weeds With Vinegar?]</ref> Vinegar made from natural products classifies as [[Organic certification|organic]] and so there is interest in its being used on farms/orchards/gardens certified as organic. The trials showed that a number of common weeds could be effectively controlled using vinegar with 5% to 20% [[acetic acid]]. The lower concentration is less effective. A crop of [[Maize|corn]] can be sprayed with vinegar at 20% strength without causing harm to that crop so it can be used to help keep a corn crop clear of weeds. In Fall 2007, the EPA registered the world's first organic vinegar based weed and grass killer, named [[Weed Pharm]]. The product's active ingredient is 200 grain “food grade” vinegar. Acetic acid is not absorbed into root systems so vinegar will kill top growth but [[perennial plant]]s will reshoot.<ref>[http://www.cahe.nmsu.edu/CES/yard/2004/041004.html Vinegar as herbicide]</ref> Commercial vinegar available to consumers for household use does not exceed 5% and solutions above 10% need careful handling since they are corrosive and damaging to skin. Stronger solutions (i.e., greater than 5%) that are labeled for use as herbicides are available from some retailers.<ref>[http://www.hort.purdue.edu/ext/vinegar.html Conquer Weeds with Vinegar?]</ref> ==Miscellaneous== *When a bottle of vinegar is opened, [[mother of vinegar]] may develop. It is considered harmless and can be removed by filtering. Colloquially collected knowledge recommends an expiration/shelf life of 12-18 months,<ref>[http://algeri-wong.com/wiki/index.php?title=Expiration_Dates Expiration Dates - AlgerWiki<!-- Bot generated title -->]</ref> though no reference explicitly states its toxicity. Various records can be found warning of decomposition of flavoring elements, such as whole leaves, prepared in the vinegar. *When vinegar is added to [[sodium bicarbonate]] (baking soda), it produces a volatile mixture of [[carbonic acid]] rapidly decomposing into water and carbon dioxide bubbles, making the reaction "fizz". It is exemplified as the typical acid-base reaction in school science experiments. The salt that is formed is [[sodium acetate]]. This also serves as a [[qualitative]] test for some [[carboxylic acid]]s. *Vinegar is a very effective way to remove [[rust]] from metals. *Vinegar can be used to clean speed-skates and tracks. *Some countries, Canada as an example, prohibit the selling of vinegar over a certain percentage acidity.{{Fact|date=March 2007}} *According to the Sahih Muslim, vinegar is one of the best condiments.<ref>[[Sahih Muslim]] Book 023, Number 5091)</ref> *[[Lord Byron]] would consume vast quantities of white vinegar in an attempt to keep his complexion pale. {{Fact|date=February 2007}} *Some people also believe that vinegar can be used as a [[detoxification]] agent for [[marijuana]], but this is myth.<ref>[http://www.druglibrary.org/SCHAFFER/MISC/mariju1.htm Schaffer Library of Drug Policy]</ref><ref>[http://www.erowid.org/psychoactives/testing/testing_info9.shtml Fooling the Bladder Cops]</ref> *[[Posca]], a Roman legionaries' basic drink was vinegar mixed with water and optional honey.<ref>[http://www.ospreypublishing.com/content2.php/cid=315 Roman food and drink]</ref> *According to legend, in [[France]] during the [[Black Plague]], four thieves were able to rob houses of plague victims without being infected themselves. When finally caught, the Judge offered to grant the men their freedom, on the condition that they revealed how they managed to stay healthy. They claimed that a medicine woman sold them a potion, made of garlic soaked in soured red wine. Variants of the recipe, called Four Thieves Vinegar, have been passed down for hundreds of years and are a staple of [[New Orleans]] [[Hoodoo]] practices. *Vinegar can be mixed with heated milk to create a [[casein]]-based [[plastic]].<ref>[http://www.instructables.com/id/Homemade-Plastic/]</ref><ref>[http://entertainment.timesonline.co.uk/tol/arts_and_entertainment/books/article2537936.ece]</ref> *Diluted vinegar can be used as a homemade [[stop bath]] during photographic processing. ==References== {{reflist}} {{refbegin}} {{cz-gfdl|article=Vinegar|url=http://en.citizendium.org/wiki/Vinegar|accessdate=2008-04-14}} <!-- The cleaning section has been copied from the Citizendium article on vinegar -- taggin for now while a decision is made about what to do --> {{refend}} ==See also== *[[Food additive]] *[[Acetic acid]] ==External links== *[http://bloovideo.blogspot.com/2008/05/how-to-get-clean-off-those-very.html Vinegar as a chewing gum stain cleaner] A "how-to" video. *[http://jdc325.wordpress.com/2007/09/24/apple-cider-vinegar/ Review of Apple Cider Vinegar] *[http://www.versatilevinegar.org The Vinegar Institute] *[http://www.pesticideinfo.org/Detail_Chemical.jsp?Rec_Id=PC32883 Pesticides Database - Acetic Acid] *[http://www.medscape.com/viewarticle/531649 Medscape - Vinegar: Medicinal Uses and Antiglycemic Effect] *[http://www.vinegarman.com Vinegar Connoisseurs International] *[http://findarticles.com/p/articles/mi_m0GCU/is_n6_v14/ai_20152545/pg_1 Apple Cider Vinegar Overview] *[http://www.alchemywebsite.com/distillation_of_vinegar.html Freeze Distillation of Vinegar] "jacking" to increase concentration [[Category:Fermented foods]] [[Category:Condiments]] [[ar:خل]] [[an:Binagre]] [[frp:Vinégro]] [[ast:Vinagre]] [[bg:Оцет]] [[ca:Vinagre]] [[da:Eddike]] [[de:Essig]] [[eml:Asé]] [[es:Vinagre]] [[eo:Vinagro]] [[fa:سرکه]] [[fr:Vinaigre]] [[ko:식초]] [[it:Aceto]] [[he:חומץ]] [[rw:Vinegre]] [[la:Acetum]] [[lt:Actas]] [[nl:Azijn]] [[nds-nl:Edik]] [[ja:酢]] [[no:Eddik]] [[pl:Ocet]] [[pt:Vinagre]] [[qu:Mama aqha]] [[ru:Уксус]] [[scn:Acitu]] [[simple:Vinegar]] [[sk:Ocot]] [[sl:Kis]] [[fi:Etikka]] [[sv:Vinäger]] [[tl:Suka (sawsawan)]] [[tr:Sirke]] [[uk:Оцет]] [[vec:Axedo]] [[yi:עסיג]] [[zh:醋]]