Topic: Diethyl Acetal in Fermentation
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Answers to Common Questions
What is acetic fermentation?
( ə′sēd·ik fər·mən′tā·shən ) (microbiology) Oxidation of alcohol to produce acetic acid by the action of bacteria of the genus Acetobacter. Read More »
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How to separate mixture dissolved in diethyl ether that contains ...
If you mix it with water the water should absorb the acetic acid from the ether. Alternately, ether evaporates at a crazy rate. Warm the mixture GENTLY and WITHOUT FLAME and you'll have the acid by itself. Ether is extremely flammable as we... Read More »
Source: http://answers.yahoo.com/question/index?qid=20091008134938AAGiKL0
What is the difference between vinegar and acetic ferment of wine...
Vinegar covers a large range of products, from wine vinegar to malt vinegar (made from beer). The acetic fermentation of wine is the name for the process of producing wine vinegar. Read More »
Source: http://answers.yahoo.com/question/index?qid=20100124150001AAkvrdo
More Common Questions
Answers to Other Common Questions
Some bacteria (Acetobacter) convert ethanol into acetic aerobically. The reaction is: CH3CH2OH + O2 --> CH3COOH + H2O Other bacteria (Clostridia) can convert glucose directly to acetic acid anaerobically. I don't know the exact pathway for ...
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Source: http://answers.yahoo.com/question/index?qid=20111031093716AA8gR3T
Glacial acetic acid is 100% acetic acid. Vinegar is dilute acetic acid about 8-10%. The molecular formula remains the same CH3COOH. It will be certainly harmful to use the glacial acetic acid as it is very much concentrated.
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Source: http://answers.yahoo.com/question/index?qid=20080604214853AAzbRwJ
You catch more flies with honey than vinegar
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Source: http://answers.yahoo.com/question/index?qid=20081016194337AAlTPPW
Acetic fermentation may be impeded by an excessive growth of mother of vinegar, a slimy mass of bacteria, or of the parasitic vinegar eel, a minute, threadlike worm.
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Source: http://answers.encyclopedia.com/question/acetic-fermentation-vine...
Extremely wet silages (>25% DM), prolonged fermentations (due to high buffering capacity), loose packing, or slow silo filling can result in silages with high concentrations of acetic acid (>3 to 4% of DM). In such silages, energy and DM re...
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Source: http://www.dairylandlabs.com/pages/interpretations/vfa.php
Extremely wet silages (<25% DM), prolonged fermentations (due to high buffering capacity), loose packing, or slow silo filling can result in silages with high concentrations of acetic acid (>3 to 4% of DM). In such silages, energy and DM re...
Read More »
Source: http://www.uwex.edu/CES/crops/uwforage/Fermentaion.html
