Bacteria, yeasts, and molds in the home / by H.W. Conn.

  • Herbert William Conn
Date:
1903
Catalogue details

Licence: In copyright

Credit: Bacteria, yeasts, and molds in the home / by H.W. Conn. Source: Wellcome Collection.

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    purchasing a good product, and in its use. The type of vinegar commonly regarded as the best is that which is made from cider, although a large part of the vinegar used in the world is made from some other source of alcohol (wine, beer, etc.). The value of vinegar is in a measure dependent upon its flavor, which differs according to the material from which it is made. Vinegar, of course, has always an in- tensely sour taste from the presence of acetic acid, but in addition to this there are other flavors, due to the original material from which it is produced, and these affect its value. Vinegar also varies in color according to the substance from which it is made. Cider vinegar is of a rich brown color, while if made from other materials it may have a reddish or whitish color, or may be almost black. The color, therefore, is no indication of the char- acter of the vinegar, for a perfectly good product may be white, red, or brown. The market value of vinegar is dependent chiefly upon the amount of acid it contains. The higher the percentage of acid (the sourer it is), other things being equal, the greater its value. Fig. 61. Bacteria producing vinegar.