WE -- NEE -- GERR

WE -- NEE -- GERR

(Vinegar)



Vinegar was used since ancient times and it’s an important element in European, Asian, and other traditional cuisines of the world. It was derived from the Old French vin aigre, which means “sour wine”.

Vinegar is an acidic liquid (acetic acid / ethanoic acid), which is processed from the fermentation of ethanol. For a table vinegar, the acetic acid concentration ranges from 4% to 8% by the volume. As for pickling, the concentration of the acetic acid is much higher which around to 18% by volume. In natural vinegar, it also contain small amount of tartaric acid, citric acid and other acids as well.





Chemical compound:

Acetic acid, also known as ethanoic acid, gives vinegar its cour taste and pungent smell. It is produced both synthetically and by bacterial fermentation.




Medical uses:

Vinegar popularly believed to be effective against infections. During Hippocrates time, who lived between 460 – 377 BC, prescribed that vinegar can be cure persistent cough.

Another one is applying vinegar to the areas that had been stung by jellyfish ( except to Portuguese man o' war stings), which deactivates the nematocysts. Instead of using vinegar, the affected areas must be placed in hot water because the venom of the jellyfish is deactivated by heat. The latter requires immersion in 45 °C water for at least 4 minutes for the pain to reduce. Though is faster using vinegar, but the steps taken can relieve pain better. This shows that, we can use vinegar when it’s urgent.

Furthermore, Vinegar also have the ability to assist in restoring the body’s alkaline pH, increase the absoroption of calcium, and kill harmful bacteria. Besides that, vinegar also control dandruff since it restores the proper pH levels to the scalp and kills any clogging bacteria.