The acidity of vinegar and the precautions regarding the consumption of vinegar

Rice vinegar itself will not be eaten for a long time, and there will naturally be nothing to soak peanuts. Vinegar soaked peanuts** The general practice of high blood pressure is: soak peanut kernels (with red coat) in vinegar for a week, add brown sugar, garlic and soy sauce as appropriate, eat 10 grains every morning and evening, after a week or two, it can generally make high blood pressure drop, and you can gradually stop eating it after your blood pressure is normal.

Nothing special to note.

I don't think there's anything wrong with that.

The acidity you use is not high.

I used to use 9 degrees for vinegar egg mixture.

There is generally no problem with long-term consumption.

For the determination of total acidity in vinegar, the standard analytical method is:Sodium hydroxide standard solution titration; Known: volume of vinegar vs = ml; Hypothetical data:

NaOH standard solution, titrated volume v = ml; M(HAC) = g mol is specifically the phenolphthalein indicator, and whether or not it changes to light red is the titration endpoint.

Calculation (metric): p(g 100ml) (=.)

Verdict:According to the above method, the total acid content in vinegar is calculated as follows: total acid (g 100ml) in the formula n indicates that each drop of titration is equivalent to the total acid content.

The measured results can be identified as qualified or unqualified products according to the actual labeled content of vinegar.

To measure the amount of acetic acid in vinegar with an acidity meter, the following steps are required:

Prepare the acidity meter and the required reagents: An acidity meter is an electrochemical instrument that measures the acidity in a solution. Required reagents include a standard sodium hydroxide solution and a phenolphthalein indicator.

Take a certain amount of vinegar sample: Take a 10 ml vinegar sample using a volumetric flask or pipette and transfer it to a titration flask.

Add phenolphthalein indicator: Add a few drops of phenolphthalein indicator to the titration flask to turn the solution pink.

Titration: Titrate the vinegar sample with a standard sodium hydroxide solution until the solution color changes to pale pink. During the titration process, each drop of the standard sodium hydroxide solution should be dropped slowly and the titration flask needs to be gently shaken.

Calculate the acetic acid content: The amount of acetic acid in the vinegar sample can be calculated by calculating the volume and concentration of the standard sodium hydroxide solution required. The concentration of acetic acid is usually expressed in grams or percentages.

Note: When using an acidity meter for measurements, care needs to be taken to ensure the accuracy and precision of the instrument and reagents to avoid errors.

Aspirate 5 ml of sample

Add 20 ml of distilled water.

Begin titration with 2 drops of phenolphthalein.

The number of sodium hydroxide that consumes the landfill.

Formula: x%(HAC) = C(NaOH) V(NaOH) M(HAC) 100 (1000 V D).

where x % represents the percentage concentration of total acid in vinegar;

C(NaOH) indicates the concentration of sodium hydroxide used for titration, mol l;

V(NaOH) indicates the volume of sodium hydroxide solution consumed by titration. ml；

m(hac) represents the mass of acetic acid, g mol;

v indicates the volume of vinegar that was absorbed and titrated with a friend, ml.

d indicates the density of vinegar, g ml

According to the different varieties of origin, the amount of acetic acid contained in vinegar is also different, generally between 5 8%, and the sour intensity of vinegar is mainly determined by the amount of acetic acid contained in it. For example, the sour taste of Shanxi old vinegar is stronger, while the sour taste of Zhenjiang balsamic vinegar is soft and sour, sour but not strong.

1. Edible acetic acid:

Edible acetic acid aliases: acetic acid, glacial acetic acid, glacial acetic acid.

Uses: Edible glacial acetic acid can be used as an acidulant, flavor enhancer, and can produce edible vinegar. Acetic acid is diluted to a concentration of 4-5% with water and various flavorings are added to obtain edible vinegar, which has a similar flavor to brewed vinegar.

Second, the main effects of edible vinegar:

1. Vinegar digests fats and sugars. Drinking vinegar properly can not only promote the combustion of nutrients in the body and improve the utilization of heat energy, and promote good health.

2. Vinegar can reduce salt intake. For those who love salty, you may wish to add some vinegar to the cabbage, a little more vinegar and a little less salt.

3. Vinegar can inhibit and reduce the formation of lipid peroxide in the process of human aging, reduce age spots and delay aging.

4. Vinegar has a diuretic effect and can prevent urinary retention, constipation and various stone diseases.

5. Vinegar can lower blood pressure, soften blood vessels, reduce cholesterol accumulation and reduce urine glucose content, and prevent cardiovascular disease and diabetes.

6. Vinegar is rich in alkaline earth metal elements such as K, NA, CA, MG, etc., which is alkaline after entering the stomach, which can regulate the acid-base balance of the blood, maintain the relative balance of the human internal environment, and reduce various diseases such as arteriosclerosis, hyperlipidemia, hyperglycemia and high uric acid induced by the acidification of body fluids.

The acid contained in table vinegar is acetic acid and the chemical formula is (CH) 3COOH.

The main residual stimulus in vinegar is acetic acid, also known as glacial acetic acid. In addition, it is also rich in organic acids, such as: lactic acid, gluconic acid, succinic acid, amino acids, etc., and the acids contained in vinegar

Vinegar is an aqueous solution of 3% 5% (mass fraction) of acetic acid. In addition to acetic acid, it generally contains other trace substances of vertical socks. Specific substances include potassium, calcium, sodium, ferrous salts, amino acids, lactic acid (2-hydroxypropionic acid, etc.) of acetic acid.

Vinegar contains acetic acid, which is an organic monobasic acid and is the main component of vinegar. The main vinegars used are "rice vinegar", "smoked vinegar", "special vinegar", "sweet and sour", "wine vinegar", "white vinegar", etc., and the content is different according to the different varieties of origin.

Generally, the acetic acid concentration of edible vinegar is only about 4%. In addition, there are some other high-grade alcohols, succinic acid, amino acids, sugars and other substances in edible vinegar.