Question

Vinegar used as a preservative for pickles, is ________ $%$ aqueous solution of acetic acid.
A. 1 to 2
B. 5 to 8
C. 25 to 30
D. 100

Answer 1

Hint: Vinegar is defined as the aqueous solution of acetic acid and chemicals including flavorings. Acetic acid is produced by ethanol fermentation by bacteria. Vinegar is used in various culinary arts. It is one of the important pickling and cooking ingredients.

Complete answer:Vinegar is a key preservative used in pickling and various culinary activities. Vinegar means sour wine because it is an aqueous solution of fermented acetic acid produced from ethanol fermentation. Vinegar was made from dates, beer, and figs in ancient times. Vinegar is produced either by slow fermentation or fast fermentation processes industrially. Longer fermentation periods are preferred as it allows for the collection of nontoxic slime of acetic acid bacteria. Fast production processes produce vinegar in one to three days. The composition of vinegar includes acetic acid, some trace chemicals, and flavoring substances. Acetic acid is present in 5-8 percent by volume. Different fruits or fruit extracts are used as flavoring substances in vinegar.
The common source materials for vinegar production are alcoholic beverages, grains, fruits, and other fermentable materials. Common vinegar flavors include apple, raspberry, blackcurrant, tomato, etc. Europe is the key producer of fruit vinegar. Apple cider vinegar is one of the common vinegar made from apple must. It has a brownish-gold color. Another commonly used vinegar is coconut vinegar. It is made from coconut water. It is used in many Southeast Asian cuisines.

So, from the above discussion, we can conclude that option B- is right.

Note: The preservation qualities of vinegar are attributed to its sour and acidic nature. This property does not allow microbes to grow over pickled food. Also, it enhances the taste and texture of the food. Vinegar is 95 percent water having no protein or fat.