vinegar and Stories branches share wine. Although one has long been considered the unwanted oxidation product of the other-this is apparent even grammatically, the word vinegar comes from the Latin vinum acre, sour wine, "the fact is that today, the consideration for the vinegar gains a lot.
The first news we have about the existence of wine dating back more than seven thousand years from today and is a striking fact that most traditional cultures, especially Egyptian, Greek and Roman, place it in the center of their celebrations and rituals, thus giving it an importance that has not had another drink along history. They even came into being the god who represented the drink, Bacchus and Dionysus, and the Christian tradition has always attached the utmost importance, placing it in the middle of the last supper that Jesus celebrated with his disciples or using it to motivate their first miracle in the episode of the wedding at Cana.
Almost in parallel, the history of vinegar arrives today. And those first vinegar were the consequence of bad storage of wine, which had soured and lost its value. It can be said, therefore, that one was the natural alteration of the other. However, in Classical Greece and some authors give the vinegar characteristics medicine, attributing positive effects as an antiseptic to clean wounds, as an analgesic or as an element of prevention of "bad blues" or what we now know as depression.
Historically, vinegar has also been used in food preservation mode marinade. In areas where fishing or hunting were abundant during a time of year, this way of storing and preserving food was very common and making life easier for its inhabitants.
We now know that vinegar is a dilute aqueous solution of acetic acid, obtained after a series of bacteria known collectively as bacteria acetic acid oxidized wine alcohol and some other alcoholic beverages with a percentage of ethanol is not very high. An important feature of this type of bacteria is that, despite being formed by a heterogeneous group of microorganisms, all have a high tolerance for acidity, so that many of these strains can grow at pH lower than five.
But what exactly do we mean when we talk about pH? The pH is the most common and easiest we have to measure the degree of acidity of an aqueous solution and is calculated using a mathematical formula. Measure the degree of acidity, at bottom, is nothing to measure the concentration of some ions called hydronium, which are represented as H3O + -. At this concentration of ions is also known as hydrogen potential, hence the name of pH.
To measure the pH of a solution, therefore we will have to do is measure the concentration of this ion and perform a mathematical operation that is to calculate its decimal logarithm, changing the sign to the numerical value obtained. This term is used since the early twentieth century, when it was introduced by the Danish chemist Sorensen, so comfortable that it is the management of their units. And suffice to simplify an example. Pure water has a pH of 7, which is considered a neutral pH and acid pH are talking about the lower this basic pH value and superiors. Well, a pH of 7 means that the hydronium ion concentration in the solution there is 0.0000001 molar. That is, a zero followed by seven decimal places.
In our daily life we \u200b\u200bhave learned to live with this term, although still difficult to get familiar with certain pH values \u200b\u200bthat allow us to compare and relative. For example, the pH of vinegar can be in any of our kitchens round the value 3, while that of battery acid from one of our cars, worth about 1. A cola has a pH of between 2 and 3, while the gastric juices of our moves in values \u200b\u200bbetween 1 and 2. Ammonia has pH 11 and talked about acid rain when its pH value lower than 5. In terms purely chemical
we can say that one of the most important differences between wine and vinegar is the pH at which they are, although this would reduce too much of a issue which has accompanied us since the beginning of civilization.
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