Definition

Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed) Has been used as a food preservative since antiquity. Used in - and contributes to - the flavour of pickles, sauces, mayonnaise and salad dressings. Acts synergistically with lactic and sorbic acid, and is more effective against yeasts and bacteria than against moulds. Used in food processing as a flavour enhancer, flavouring agent, pH control agent, pickling agent, solvent and formulation aid Acetic acid is an organic compound with the chemical formula CH3COOH. It is a colourless liquid that when undiluted is also called glacial acetic acid. As the main component of vinegar, it has a distinctive sour taste and pungent smell. (Wikipedia) Vinegar is a liquid consisting mainly of acetic acid (CH3CO2H) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.

Description

Manganese triacetate is a chemical compound of manganese. Manganese is a naturally occurring metal with the symbol Mn and the atomic number 25. It does not occur naturally in its pure form, but is found in many types of rocks in combination with other substances such as oxygen, sulfur, or chlorine. Manganese occurs naturally in most foods and small amounts are needed to stay healthy, as manganese ions act as cofactors for a number of enzymes. (L228, L229)

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Apple Cider Vinegar (Acetic Acid) Interacts with Diseases

Apple Cider Vinegar (Acetic Acid) Interacts with Genes