. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). VINEGAR ISI 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.). Thevalue of vinegar is in a measure dependent uporf-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 f
. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). VINEGAR ISI 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.). Thevalue of vinegar is in a measure dependent uporf-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. Fig. 6i. Bacteria producing vinegar. 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 Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Conn, H. W. (Herbert William), b. 1859. Boston, New York, Ginn and Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteri, bookyear1917
