Vinegar Experiment

TITLE
The production of vinegar by acetic acid bacteria the isolation of isolation of acetic acid bacteria from apple cider vinegar
ABSTRACT
The aim of the experiment was to produce vinegar, isolate and identify Acetetobacter sp from vinegar. It was to determine the concentration of acetic acid in vinegar. The production of apple cider is explained in detail. The production used a sample vinegar generator. Vinegar is a liquid that is acidic. Vinegar is formed by the fermentation of alcohol to acetic acid. The production of vinegar includes two methods being the slow and fast methods. The materials used included wood shavings to absorb the bacteria from the apple cider to isolate the bacteria further from it. The process include mother of

The action occurs by acetic acid bacteria, which is the Acetobactor sp (Gullo, 2006). Vinegar is a solution that is made of water and acetic acid. The liquid is sour. It is a result obtained from wine. However it can also be created from rice, cider and other solutions that may have alcohol in them.
Vinegar is a solution obtained from the dilution of acetic acid. This makes vinegar less acidic compared to acetic acid. The name vinegar derived from French; Aigre which means sour and Vin which means wine (Gullo, 2006). This is what proves that it is made from wine and it is sour meaning acidic. The acetic acid has a molecular formula which is, CH₃COOH. It has its formula for neutralization which is; CH₃COOH + NaOH CH₃COONa + H₂O (Cleenwerck, 2002). The equation means the reaction of acetic acid with sodium hydroxide giving sodium acetate and water as products.
The process is a fermentative one meaning it can occur in the absence or presence of oxygen. Many compounds are from during the alcohol fermentation since many reactions occurs during the process. A good example is when acetic acid and ethanol combine to form ethyl. The compound with a very high acid is acetic acid it can be isolated from other bacteria by means of gram stain and can also be tested biochemically (Cleenwerck,

The temperature should be kept to a good state, sixty to eighty degrees Fahrenheit (Du Toit and Lambrechts, 2002). If it is poured in low temperatures it makes good vinegar. If it made under a high temperature it interrupts the formation of the mother of vinegar which is a mat that is formed at the bottom of fermenting wine the vinegar produced becomes bad and unusable. Metal containers are not appropriate for the making vinegar. The mixture has acid which can corrode with the metal. In making the vinegar; a glass, plastic, wood and stainless steel containers are the best (Cleenwerck, 2002). They produce good results and extend shelf life of the