Which is better to have alcohol or no alcohol White vinegar contains alcohol 9 There is no alcohol i

White vinegar contains alcohol. The main raw material of white vinegar is water and edible alcohol.

Rice and salt.

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.

Nutritional value of white vinegar:

1.Vinegar can be appetizing, promote the secretion of saliva and gastric juice, help digestion and absorption, make appetite vigorous, and eliminate food accumulation;

2.Vinegar has a good antibacterial and bactericidal effect, which can effectively prevent intestinal diseases, epidemic diseases and respiratory diseases;

3.Vinegar can soften blood vessels, reduce cholesterol, and is a cardiovascular and cerebrovascular disease such as hypertension.

A dose of remedies for the patient;

4.Vinegar can play a good role in protecting hair and hair, and ancient Chinese medicine has a record of vinegar as medicine, believing that it has the effects of hair growth, beauty, blood pressure, and **;

5.Vinegar relieves fatigue, promotes sleep, and can reduce motion sickness.

uncomfortable symptoms of seasickness;

6.Vinegar also reduces the concentration of alcohol in the gastrointestinal tract and blood, acting as a sobering agent;

7.Vinegar also makes bone spurs such as chicken bones and fish bones.

Softening effect, thereby promoting the absorption of calcium.

White vinegar can be eaten by the general population, and those with dampness in the spleen and stomach and the beginning of external sensation are contraindicated; Stomach ulcers and hyperacidity.

Vinegar should not be eaten.

Generally speaking, vinegar is of course better without alcohol. There is no alcohol in vinegar, which means that they are more fully fermented. Well, that's it, because if it's brewed, it's usually the alcohol that is produced first, and then the alcohol is fermented into acetic acid.

Generally, white vinegar does not contain alcohol, but there are also some manufacturers who add a small amount of liquor to white vinegar to increase the aroma of vinegar, because the acetic acid in the white vinegar and the ethanol in the alcohol will slowly act to form ethyl acetate, which has a sweet taste.

The oscillation can feel the density, and the substance that is more like an oily liquid is denser, which is vinegar, and the other is alcohol. The measurement of substances is to use physical methods instead of eating, touching, etc. The first is dangerous, and the second is not a standard answer.

There are many chemical methods, such as pH measurement. In short, there are many chemical methods, and I will not list them all......

Physics: Taste with your tongue, measure density (alcohol is smaller) Chemistry: See who can react with alkali.

Vinegar will contain a small amount of alcohol.

Vinegar is acetic acid, which is converted from alcohol (also called ethanol), and fermented vinegar must first make wine and then convert into vinegar, so the grain fermentation time is long and the cost is high. Direct use of alcohol is relatively short and costly.

In addition to water and rice, white vinegar products are also added with white sugar, salt, and even food additives such as sodium benzoate, sodium glutamate, and sucralose. For food additives, Chen Ping introduced that sodium benzoate is a preservative, and the total acid concentration of white vinegar is too low, which may cause the microorganisms in it to continue to ferment and eat the nutrients in white vinegar, so sodium benzoate is added as a preservative.

Brewing white vinegar is starch (rice is generally used in Jiangnan) to glucose - to alcohol (yeast fermentation, authentic grain wine) - to acetic acid (acetic acid, which needs to be converted into vinegar through alcohol), after fermentation, there will be about 100 ml of residual alcohol, you can't eat it and it has no effect on people who are allergic to alcohol, Dubai requires that the residual alcohol is not higher, because it is a Muslim country