Vinegar Production.

Explanation

(i) Vinegar is used in each country of the world to impart sour taste to food materials .
It is also used for preservation of pickles , sauce, ketch - up , chutneys , etc.
(iii) Chemically , vinegar is 4 % acetic acid (`CH_(3)COOH`).
(iv) Ethanol is obtained by the fermentation of carbon compounds like fruit juices , maple syrup , sugar molasses, starch of roots by yeast saccharomyces cerevisiae.
Microbial degradation of ethanol by mixture of bacterial strains - Acetobacter and Glucanobacter takes place.
Acetic acid and other by - products are obtained through it.
(vii) Acetic acid is separated from mixture by rarefaction.
(viii) Acetic acid is bleached with the help of potassium ferrocynide , and is then pasteurized.
(ix) A very small quantity of `SO_(2)` gas is mixed to produce vinegar.