Acetic acid 70 translate. An elementary way with a faceted glass

A bottle of vinegar will always come in handy in the kitchen of any hostess. Often, there may be several of its varieties at once. This is due to its wide demand in cooking. Vinegar is added when preserving food, in certain types of dough as a baking powder, when creating all kinds of dressings for sauces and salads. It also finds application directly in everyday life: with its help, bad smell from various surfaces, scale is removed in the kettle. Sometimes you gotta get a 9- percent vinegar from a concentrated 70 percent. Some tips and a table will show you how.

Variety of species

Vinegar is obtained by souring naturally fruit juices or dry grape wines. There are a lot of varieties of the presented essence. Almost every country has a kind own production, which is most appropriate for the cuisine of this region.

Particularly popular the following types vinegar:

• red wine– to create it, red wine Cabernet, Malbec or Merlot is processed;
• white wine- characterized piquant taste, it is obtained by processing white wines;
• balsamic- the oldest variety according to the production technology that has existed for the second millennium. It is distinguished by the presence of a dark color, since the infusion process occurs in wooden barrels. The taste is soft, but quite rich, and the consistency is inherent in ductility;
• apple- for its preparation as original product cider is taken either apple pomace. The taste of this variety is pungent and sour, has an attractive amber color;
• sherry– its cost is higher than the previous ones, because the raw material for production is wine from grapes special grade- Palomino Wine. Plus, it takes much longer to make.

Interestingly, several millennia earlier in Babylon, vinegar was made from dates. Then he was used in medicine as an antiseptic and hygiene products.

Less common, but still used in cooking, are the following types of vinegar: coconut, rice wine and malt.

Breeding principle

Vinegar essence, as well as diluted table vinegar often cause poisoning and burn injuries. In this regard, the process of diluting the essence to the required concentration is important to carry out taking into account the nuances of safety precautions:

• make a sufficient supply of drinking cold filtered water in advance;
• exclude the use of food and any liquid in the process of interaction with the essence;
• the dosage of water and vinegar should be carried out exclusively with measuring cups without relying on tablespoons and offhand measurement;
• dilution of the solution is recommended to be carried out in glass containers, where water is poured first, and after - vinegar essence;
• if even a drop of an aggressive liquid comes into contact with the skin or mucous membranes of the eyes, it is important to immediately and abundantly rinse the affected area with water;
• to store the finished solution, you will need a light and airtight container, because. acid tends to evaporate rapidly.

From 70% to 9%

Many recipes call for the addition of a certain amount of 9% acetic acid. Often not much is needed, so there is no need to dilute a full bottle of 70% essence. The formula will help you get the required amount of the substance:

E \u003d (Ku * Ou) / KE, in which:

E - the desired amount of essence;

Ku - the selected concentration of vinegar;

Оу - the required volume of the finished solution;

EC - essence concentration.

So, if the recipe indicates 80 ml of 9% acetic acid, then you can get a given amount from a 70% essence by the following calculations:

E \u003d (Ku * Ou) / KE \u003d (9 * 80) / 70 \u003d 10.

Therefore, you will need 10 ml of vinegar at a concentration of 70% diluted with the missing volume of cold drinking water. This method relevant for the preparation of various amounts of vinegar of any concentration.

Correct breeding table

In everyday life, cooking and cosmetology, a solution of vinegar is used in various concentrations, so the following measuring table will be useful to any housewife:

Take 1 tablespoon of vinegar essence and add the right amount of tablespoons of water

Important! When working with concentrated acetic acid you should avoid inhaling its vapors - they are no less dangerous than liquid. Contact with the respiratory tract is fraught with burns of the mucous membranes.

Regardless of the concentration, it is necessary to store the acetic acid solution only where children cannot access it. Among other things, it is strongly not recommended to use undiluted essence.

Related videos

Many national cuisines world can present a range of dishes where vinegar must be used. However, the cook does not always need a strong 70- percent essence. Today we will talk about how to make 9% vinegar from 70%.

Getting 9 Percent Vinegar

To make 9% vinegar, take 70% vinegar and dilute it with water. The approximate ratio should be as follows: for one part of vinegar, we add seven parts of water. For example, you have 2 tablespoons of vinegar. To dissolve it to 9%, add 14 tablespoons of water to it.

By the way, the most convenient reference point when mixing vinegar with water is an ordinary faceted glass. According to the observations of many cooks, it turned out that a glass holds 17 tablespoons of water. Therefore, to get the essence of 9% from 70% vinegar, just add two tablespoons of 70% vinegar to a glass.

You will receive other information on how to dilute vinegar.

Vinegar is an ancient type of spice. However, it was used not only in culinary purposes. For example, vinegar is quite good for decontaminating wounds.

Vinegar is generally colorless, although it is sometimes made using natural dyes that give it color.

For getting varying degrees fortress, many cooks mix vinegar not only with water, but also with other types of vinegar. Such experiments lead to the formation of a special taste, and vinegar often acts as a seasoning for signature dishes many chefs.

The end of summer and early autumn for all hostesses is a troublesome time. This is the time of preparations for the winter - salting, canning, boiling. In general, worries are full of mouths. And often this happens when, in the middle of the canning process, it suddenly turns out that there is not a drop of vinegar in the house. It doesn't matter, in this case there is a more thrifty neighbor who will always come to the rescue. Only bad luck - a neighbor turned out to have a 70% vinegar essence, but it will not work for conservation. There is only one way out - to dilute. Today we will tell you how to dilute acetic acid from 70 to 9 percent and not disrupt the harvesting of stocks.

Product types

The simplest answer to the question: "Where does the vinegar come from?" - "From the shop". But let's broaden our horizons a bit today. Each of us can remember a time when open bottle wine or beer, left unfinished, turned sour after a while. In the process of souring or fermentation, acetic acid is formed.

By fermentation, only natural food vinegar is obtained. To do this, fermented alcohol-containing liquids are distilled and concentrated vinegar essence is obtained, which subsequently ends up on store shelves.

How to dilute vinegar essence to 9% vinegar, we will tell later, but now a little about the types of this product. Today, several types of food vinegar are used for culinary purposes:

• Alcohol - natural product no aftertaste. It is obtained from aqueous solution ethyl alcohol.
• Rice - a product based on fermented rice or rice wine. It is indispensable as a fragrant seasoning.
• Balsamic - a natural product with a sweet smell, dark color with a thick consistency.
• fruit - excellent seasoning to vegetable salads and dumplings. Apple cider vinegar has gained its popularity as a healing agent.
• Flavored - a product obtained on the basis of alcohol vinegar by adding spicy and fragrant herbs.
• Malt - produced on the basis of barley malt. Accentuates the taste of ready-made dishes and gives them astringency.
• Sherry - made on the basis of wine must from Muscatel or Palomino grapes.
• Synthetic - it is extracted from sawdust or during production mineral fertilizers from natural gas. It has a pronounced chemical taste and smell. Differs in low-cost production. It hits the shelves of stores with the inscription "Canteen". The main difference from natural vinegar - increased content toxic and carcinogenic substances, but captivates with its cheapness.

Read also:

How to dilute acetic acid 70% to 9%?

Vinegar can be used both as a separate seasoning for ready meals, and as a component in sauces, marinades, salad dressings. Due to its antiseptic properties, it is indispensable for home canning.

And now, finally, the time has come to discover the secret of how to dilute 70 percent vinegar to 9 percent. Actually, there is no secret here: we only need water, small mathematical skills and accuracy.

Breeding process

To obtain vinegar of the desired concentration, you should find the volume of water and essence needed for the solution:

Ve \u003d Kr x Vr / Ke:

• Ve - the required amount of essence, ml;
• Vp - the required volume of the solution, ml;
• Kp - the desired concentration of the solution,%;
• Ke - essence concentration,%.

• Vv - the required volume of water.

For example, we have a 70% vinegar essence, but we need to get 500 ml of a 9% vinegar solution:

Ve \u003d 9 x 500/70 \u003d 64.3 ml, Vv \u003d 500 - 64.3 \u003d 435.7 ml, that is, you need to take 64.3 ml of essence and mix with 435.7 ml of water. Everything is elementary!

Using a slightly deeper knowledge of mathematics, you can derive a formula that allows you to find out the volume of the solution of the required concentration from the initial volume of the essence: Vp \u003d Ke x Ve / Kr. So, in the presence of 0.5 liters of 70% essence, we can get almost 4 liters of 9% vinegar, while, as you might guess, we will spend 3.5 liters of water.

And yet, so that you don’t get completely confused in these calculations, we suggest using finished table how to dilute acetic acid 70 to 9 vinegar.

Precautionary measures

Improper or careless use of acetic acid can cause poisoning or burns. internal organs. And depending on the severity, it can even lead to death. To avoid such troubles, we recommend that you observe the following precautions:

• Purchase vinegar essence from official retail outlets. The label must contain information about the product and its concentration.
• Pour the diluted vinegar into a separate container and make a note on it about the contents and its concentration.
• To prevent acetic acid from entering the body, do not try to taste the product directly from the bottle.
• Dilute the vinegar essence in a well-ventilated area. Avoid prolonged inhalation of vinegar vapors.
• In case of poisoning with acetic acid, call immediately ambulance and take measures to gastric lavage, in no case do not use drugs that cause vomiting.
• In case of respiratory irritation upper paths rinsing will help cold water and inhalation with a solution of baking soda.
• If suddenly acetic acid gets into your eyes, immediately rinse them with cold water, then drip with a solution of novocaine.
• In case of contact with skin, wash the area thoroughly. running water with soap.
• Keep vinegar out of the reach of children.

How to dilute acetic acid

How to dilute acetic acid.

Required concentration. Initial concentration.

...................30% ......................70%

3% -................................10 parts of water / ...... 22.5 parts of water

4% -......................7 parts of water / ...... 17 parts of water

5% -......................6 parts of water / ...... 13 parts of water

6% -.............................. 5 parts water / ...... 11 parts water

7% -.............................. 4 parts of water / ...... 9 parts of water

8% -...........................3.5 parts water / ........ 8 parts water

9% -......................3 parts of water / ........ 7 parts of water

10% -................................2.5 parts of water / ...... 6 parts of water

thirty% - ............................................... ./ ....... 1.5 parts water

The vertical columns indicate how many parts of water to add to 1 part of the original concentration of vinegar to get the desired concentration. For example, you need a 5% solution, then to 1 tbsp. 70% vinegar add 13 tbsp. water. If you have 30% vinegar, then 6 tablespoons of water will be required. Moreover, it has been found experimentally that faceted glass(specially save one day of culinary needs) - 14 tbsp. water, so to get 9% vinegar, you need to add 2 tbsp / l 70%.

In recipes, solutions of acetic acid of various concentrations are often found: 70% (acetic essence), 30%, 9% (table) and 5%.


IN Lately natural vinegars became very popular: wine, apple, balsamic, rice, malt. They have a richer taste and nutritional value than regular spirit vinegar. Their concentration can fluctuate, usually it is 3-6% vinegars.

Wandering through the spaces recipes, I often puzzled over the question of using the right amount of vinegar of the right concentration when preparing the next dish. Indeed, in one recipe it is indicated: 5%, in the second - 6%, in the third - 9%, and there is acetic acid at all ... I was saved, as usual, by the Internet. I post the results of my searches here - maybe someone else will come in handy in the season of harvesting!

So, if you do not have the concentration of vinegar indicated in the recipe, but there is another vinegar, use this table to recalculate. Below are specific examples to explain how to use the table.

Here are two concrete examples recalculation:

Let's derive the formula for recalculation: The right amount(in grams)= initial amount in grams × initial concentration ÷ the desired concentration. For convenience, we use the concentration in integers (9 instead of 0.09 or 70 instead of 0.7)

In many recipes, you can simply replace 3 tbsp. 9% for 5 tbsp. 5% if the amount of acetic acid is important, but not the liquid (for example, in a salad). If it is important to use equal amount liquids (for example, in marinades), then you need to add or subtract water. For example, if we change 9% to 5% vinegar, we need to add 2 tbsp. water: 5 tbsp 5% vinegar = 3 tbsp. 9% vinegar + 2 tablespoons (water). Or vice versa - if we change a weaker vinegar (5%) to a stronger one (9%), then we need to reduce 2 tbsp. water (if available by prescription).

The next calculation method
1. Translation formulas

K \u003d C ref / C tr
V claim \u003d K * V ref

Where K is the coefficient,
V lawsuit - desired amount of vinegar,
V ref - the initial amount of vinegar,
С tr - required concentration,
C ref - initial concentration.

Example
How to dilute 70% vinegar to 3%?
K \u003d 70 / 3 \u003d 23
Thus, in order to make 3% of 70% vinegar, you need to dilute 1 part of vinegar with 22 parts of water.

Let's change the task.
We do not have abstract parts, but concrete milliliters.
It is necessary to transfer 5 ml of 70% vinegar to 3%.
We take the resulting coefficient 23 and multiply it by 5.
We get 23 * 5 = 115 ml.
5 ml 70% = 115 ml 3%

2. Translation table.

Examples (how to use the table)

1. If the recipe says 1 teaspoon of 70% vinegar, and you only have 6%.
So you need to take 11.5 teaspoons of your 6% vinegar.

2. If you have 70% acetic acid and you need to get 6% vinegar.
Take 1 part acid and add 10.5 parts water to it.

Suppose the recipe says to use 15 ml of 70% vinegar essence and 2 liters of water, and you want to use the 5% apple cider vinegar you have. It is clear that since the concentration apple cider vinegar 14 times less than in essence (because 70=5x14), then it will need to be taken about 14 times more (15x14=210 ml, i.e. a little more than a glass), while reducing the amount of water intended for diluting the essence by about a glass (because along with vinegar you add to marinade filling an extra glass of water).

In recipes, especially when canning, 9% vinegar is most often indicated.

We take 12 ml acetic acid and simply add water to 100 ml. It turns out 100 ml 9% vinegar

To obtain 100 ml vinegar of the desired percentage you need to take:
- 36 ml essences (70%) to receive 25%
(i.e. add 64 ml of distilled water to 36 ml of the existing 70% essence - we get 100 ml of 25% vinegar)
- 71 ml essences to get 50%+ add 29 ml of water
- 14 ml essences to receive 10%+ add 86 ml of water.

Note!
Be careful when working with acetic acid! If acid comes into contact with skin, wash immediately with in large numbers cool water.

Vapors of vinegar are also poisonous, therefore, in order to avoid burns of the mucous membrane of the respiratory tract, it is forbidden to inhale them.

According to allrecipes.ru, www.good-cook.ru, forum.say7.info

Vinegar is a well-known product that is very popular. Without it, it is impossible to make preparations for the winter or cook delicious barbecue. Proportions play an important role here. If you do not follow them, you can become a victim food poisoning. Today we'll talk about the 70 percent.

Types of vinegar

As a rule, there are several types of vinegar. Almost every housewife is familiar with them. By itself, vinegar is natural and synthetic. Natural, as you might guess, is made from natural plant fluids, which contain alcohol. It can be wine, herbal, fruit and berry, rice and apple. natural vinegar- This best choice kitchen solutions. Unfortunately, in Russia it is used quite rarely. Another type of vinegar is synthetic. It is considered normal. Its main component is acetic acid.

It is obtained during the implementation of chemical processing processes. This kind of fit for home and domestic needs, Russian culinary specialists quite often use synthetic vinegar in cooking. As a rule, it is used for pickling. Ideal for preparing delicious tender barbecue. Vinegar perfectly softens the meat and makes it tender and tasty. Now let's study how to make 9% from 70% vinegar.

A little about each

• - this is the merit of the French. It can be white wine or red. Gives dishes a sophisticated and unforgettable taste, which could not be ignored - people have found wide application for the product. Usually they make marinades with it and season salads with it.
• - lighter and softer. To a greater extent, Americans prefer it. They use this product for fish broths, chicken dishes and apple compotes.
• is a product mainly used in Japanese cuisine. The Japanese cook this species vinegar and use it in rice dishes. In particular, they are used for making sushi and rolls. Recipe this product quite simple, any novice cook, and just an amateur, can implement it.

table vinegar

Table vinegar is the most common type. It is they who are mainly used by Russian housewives. It is added to salads, mustard, gravy, meat dishes. Has slightly sour and spicy taste. There are 6% and 9%. In addition, it is quite easy to make 9% of 70% vinegar, the main thing is to observe all proportions. The smell of this product is very strong.

How to cook

How to make 9% from 70% vinegar? Now we will tell you this small and simple recipe. When working with acetic acid, try not to inhale the outgoing odor once again - it is very sharp. Be careful - it is important to observe all proportions. Otherwise, you will have to start all over from the beginning.

You also need to remember the safety rules. It is necessary to store such a corrosive, burning liquid only in a glass container. Make sure that the solution does not come into contact with the skin - in case of contact, immediately rinse the area with water. It is best to perform all manipulations with vinegar with gloves and a gauze bandage - this will protect the respiratory tract and skin.

If you are well prepared, let's get started. So, how to make 9% from 70% vinegar? All you need is water and 70% vinegar essence. In order to prepare table vinegar used in marinades and preservation, you need to mix 7 tablespoons of water with 1 tablespoon of essence. Make sure that the second component does not overflow - it is very important that all proportions are preserved. With the help of such mixing, you will get the desired consistency. Here's how to make 9% from 70% vinegar. Good luck in cooking!