Vinegar Video No. 1
Vinegar is the most commonly known form of this carboxylic acid, produced by the fermentation and oxidation of natural carbohydrates. It occurs naturally in body fluids and plant juices and is an important metabolic intermediate in biological systems. In nature, acetic acid is produced by Acetobacter bacteria that convert alcohol to acetic acid. The acid protects them from other invasive microorganisms. People use vinegar, produced naturally and synthetically, for wide variety of purposes from cooking to manufacturing.
BACK TO VINEGAR INDEX
Questions or comments? Send us an email.
© 1995-2022 by
Michael W. Davidson
and The Florida State University.
All Rights Reserved. No images, graphics, software, scripts, or applets may be reproduced or used in any manner without permission from the copyright holders. Use of this website means you agree to all of the Legal Terms and Conditions set forth by the owners.
This website is maintained by our
Graphics & Web Programming Team
in collaboration with Optical Microscopy at the
National High Magnetic Field Laboratory.
Last modification: Friday, Nov 13, 2015 at 02:19 PM
Access Count Since April 23, 2001: 11491
Microscopes provided by: