Vinegar
Query URLs
https://term.museum-digital.de/md-de/tag/17905
- Note
- Vinegar (formerly also called eisel) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid using acetic acid bacteria.Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.
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Verkaufsbehälter "Kühne Einmache-Essig"
Der Essigtopf aus Porzellan...
Object information
Image: Stiftung Domäne Dahlem - Landgut und Museum - CC BY-NC-SA -
Essig- oder Ölkännchen
Transparentes klares Glas,...
Object information
Image: Falkenhof-Museum Rheine - CC BY-NC-SA -
Acetometer (Essigwaage) mit Pappfutteral
Bei dem mundgeblasenen...
Object information
Image: Historisches Museum der Pfalz, Speyer - CC BY -
Essig- oder Ölkännchen mit Streublumendekor
Kännchen aus farblosem Glas,...
Object information
Image: Stiftung Stadtmuseum Berlin - CC BY-NC-ND -
Flasche einer Plat de Ménage
Flakon aus farblosem Glas mit...
Object information
Image: Stiftung Stadtmuseum Berlin - CC BY-NC-ND
References
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