Do aged vinegar and white vinegar have bactericidal effects? Which is better?

When sterilizing, white vinegar is better, because the acetic acid content of white vinegar is a little higher, and it does not stain.

To eat, aged vinegar is better, and aged vinegar has other nutrients in addition to acetic acid.

Both aged vinegar and white vinegar have bactericidal effects. White vinegar works better, and it is very effective in removing fungi, especially by soaking to remove athlete's foot.

The sterilization ability is too poor, so don't use it as a fungicide.

White vinegar has the effect of disinfection, sterilization and cleaning, rice vinegar, aged vinegar, etc., because other raw materials are added to it, the effect of cleaning and sterilization is worse than that of white vinegar, so it is necessary to use white vinegar for sterilization as much as possible.

The white vinegar has a translucent color and a mellow sour taste. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of the human body, and as a dietary seasoning, the demand is very large.

Aged vinegar is based on sorghum. A large amount of koji is added and fermented with low-temperature alcohol, and then the bran is mixed with bran and fermented with acetic acid. Half of the vinegar paste is smoked, and the other half of the vinegar is poured with vinegar, and the resulting vinegar is then soaked in the smoked paste to get new vinegar.

Vinegar can be sterilized, and the bactericidal effect is very strong, acetic acid can change the permeability of the bacterial cell membrane, destroy its metabolic enzymes to play a bactericidal role, to a certain extent, can inhibit the growth of bacteria.

High-concentration vinegar has a sterilization effect, while old vinegar or white vinegar used in daily life is a weakly acidic substance and does not have a sterilization effect. Suggestion: If you want to eliminate bacteria in the room, you need to open the windows for ventilation in time, use ultraviolet light to sterilize if necessary, and improve your immunity to avoid bacterial attack.

Because vinegar contains acetic acid, and acetic acid is a good disinfectant, it can pass through the cell membrane of bacteria, kill some bacteria including Salmonella, E. coli, and can also deodorize and remove oil.

Because vinegar contains acetic acid, acetic acid can play a certain role in sterilization and disinfection.

Because the main ingredient of vinegar is acetic acid, acetic acid has a bactericidal effect, so it is said that vinegar has a bactericidal effect.

White vinegar and aged vinegar are the vinegar we often eat, their color is not the same, the taste will be different, if from the sterilization effect, white vinegar will be better, aged vinegar also has a sterilizing effect, their production methods are different, in terms of ** will be different, in the concentration of white vinegar will be higher. Usually, if there is a flu, you can use white vinegar to fumigate the room, which has the effect of sterilization and disinfection.

Vinegar is a condiment in life, because vinegar contains a large amount of acetic acid, so it can play a good role in killing viruses through processing, and vinegar and black beans are made and eaten together, which can improve the eyesight of the human body, and can also relieve the soreness of the shoulders of patients, and can alleviate high blood pressure and high cholesterol diseases and chronic fatigue.

First, white vinegar.

White vinegar is made by blending alcohol, barley, water, etc., and has a good disinfection and sterilization effect from the perspective of raw materials, and it is cheaper from the point of view, so the vinegar generally used to smoke vinegar is the white vinegar used.

Second, white vinegar has a strong sterilization and disinfection effect.

According to the test of the "Good Housekeeping Institute" in the United States, 5% of white vinegar has the effect of sterilization, mildew prevention and disinfection, and it can kill 99% of bacteria, 82% of mold and 80% of viruses. Therefore, it is the most common and long-established cleaner used by housewives, which is not only readily available, but also very cheap. In addition, it should be emphasized that during the SARS epidemic, it is also very good to disinfect and sterilize the room with white vinegar, so if there are patients with colds at home, or there are children, they can also be disinfected and sterilized by boiling white vinegar.

Third, both aged vinegar and white vinegar can be sterilized.

The easiest way is to sprinkle it on the ground. Another way is to boil the vinegar in a pot, and the room will smell of vinegar, and you may not be used to opening the window for ventilation after 10 to 20 minutes. In this way, it plays a sterilizing role

Most vinegars are brewed using a process, except for white vinegar, the color of other vinegars will be richer, even deep to purple-black, while white vinegar is generally transparent, which will be better to use and more convenient to clean.

Aged vinegar and white vinegar can be sterilized, but the sterilization effect of white vinegar will be a little betterWhite vinegar is made by blending alcohol, barley, water, etc., and has a good disinfection and sterilization effect from the perspective of raw materials, because it contains alcohol, so the effect is better.

1.It should be that the white vinegar has a good sterilization effect, the white vinegar concentration is higher, and it is synthetic.

2.Aged vinegar refers to vinegar that has been stored for a long time after brewing. An important difference from other vinegars is the method of brewing aged vinegar.

The most famous of the aged vinegar is the old aged vinegar in Shanxi, which has a history of more than 3,000 years and is known as the "first vinegar in the world". It is not only a good condiment, but also can be used for medicine, and has a certain curative effect and preventive effect on hypertension, hepatitis and ** disease.

3.White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. Contains no or minimal ingredients other than 3-5% acetic acid and water. Made by fermentation of distilled liquor or directly with food-grade acetic acid.

Colorless and simple in taste. It is used in cooking, pickling hot and sour dishes, sour radish and other flavorful snacks, and can also be used as a household cleaner, such as cleaning the dirt inside the coffee machine.