## And who is it that doesn't dilute vinegar one way or another? [ie,
no longer concentrated acetic acid ]
....and undistilled vinegar is something else that's not ascetic acid at
the same concentration, regardless of what else may be in the water?
Vinegar isn't pure acetic acid regardless of being distilled or not.
"Vinegar is a liquid produced from fermentation in a process that yields
its key ingredient, <http://en.wikipedia.org/wiki/Acetic_acid>acetic acid.
The acetic acid concentration ranges typically from 4 to 8 percent by
volume for table vinegar <http://en.wikipedia.org/wiki/Vinegar#_note-0>[1]
(typically 5%) and higher concentrations for pickling (up to 18%) although
in some countries the minimum strength may be less. "
### This may be where the "vinegar is made from petroleum" thing comes
from, the error being... equating acetic acid [the industrial chemical
reagent] to vinegar [the food that *contains* some acetic acid but is
highly unlikely to be the industrial chemical diluted and sold as food as,
if for no other reason, taking steps out of the process makes it cheaper
than producing a reagent grade chemical, then diluting it. However, used
as a flavoring on dry goods such as potato chips may *possibly* make using
the crystalline reagent cheaper by taking a drying step out of that
process...except...the drying step is probably already part of the chip
making process. ]
IOW Despite commonalities, Vinegar and Acetic Acid are not quite the same
things.
Incidentally: In the old days when wood alcohol [methanol] was made by
condensing the gasses produced by carbonizing wood, wood vinegar was a
byproduct. "Distillation" isn't just about water and the water soluble, it
covers a host of vapors and refinery tech.
Mixing similar terms between industries tends to confuse people.
"Acetic acid is one of the simplest
<http://en.wikipedia.org/wiki/Carboxylic_acid>carboxylic acids (the
second-simplest, next to <http://en.wikipedia.org/wiki/Formic_acid>formic
acid). It is an important <http://en.wikipedia.org/wiki/Reagent>chemical
reagent and industrial chemical that is used in the production of
<http://en.wikipedia.org/wiki/Polyethylene_terephthalate>polyethylene
terephthalate mainly used in soft drink bottles;
<http://en.wikipedia.org/wiki/Cellulose_acetate>cellulose acetate, mainly
for photographic film; and
<http://en.wikipedia.org/wiki/Polyvinyl_acetate>polyvinyl acetate for wood
<http://en.wikipedia.org/wiki/Adhesive>glue, as well as many synthetic
fibres and fabrics. In households diluted acetic acid is often used in
<http://en.wikipedia.org/wiki/Descaling_agent>descaling agents. In the
<http://en.wikipedia.org/wiki/Food_industry>food industry acetic acid is
used under the <http://en.wikipedia.org/wiki/E_number>food additive code
E260 as an <http://en.wikipedia.org/wiki/Acidity_regulator>acidity regulator.
The global demand of acetic acid is around 6.5 million
<http://en.wikipedia.org/wiki/Tonne>tonnes per year (Mt/a), of which
approximately 1.5 Mt/a is met by recycling; the remainder is manufactured
from <http://en.wikipedia.org/wiki/Petrochemistry>petrochemical feedstocks
or from biological sources."
Ode
At 12:27 PM 7/11/2007 -0500, you wrote:
You wrote:
-----Original Message-----
From: Charles Marcus [mailto:tansta...@libertytrek.org]
Sent: Wednesday, July 11, 2007 9:42 AM
To: silver-list@eskimo.com
Subject: CS>Re: transit time
As for distilled vinegar - from Norman Walkers "Fresh Vegetable and
Fruit Juices":
"... distilled vinegar has concentrated amounts of acetic acid which can
destroy red blood corpuscles and interfere with the digestive process.
It can also contribute to hardening in the liver (cirrhosis), as well as
duodenal and other intestinal ulcers."
___________________________________
Your implication in this context is incorrect.
The active ingredient in vinegar is acetic acid. Both "Certified Bragg
Organic Raw Apple Cider Vinegar" and Heinz distilled vinegar indicate
that they each have 5% acetic acid content. Don't drink a bottle of
either, but if a teaspoon of Bragg won't hurt you then a teaspoon of
Heinz won't hurt you.
Granted, you will be getting additional nutrition out of the Bragg
vinegar but that is not the same as saying that Heinz will destroy your
red blood corpuscles etc and implying that Bragg vinegar will not...
The Heinz site also mentioned that certain cut price vinegars might be
made from "petroleum products" so it would be prudent to use one made
from alcohol as both Heinz and Bragg are. I don't know for a fact if
those made from "petroleum products" are actually detrimental (in a
factual way, not just imagined) but I probably wouldn't use much of a
product of that type to be on the safe side.
Do I need to say more?
Dan
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