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Vinegar , bread and wine

Vinegar , bread and wine. PREPARED by : ahmed Omar , ahmed Hammad , mark Hany. Vinegar . Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria (acetobacter) .

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Vinegar , bread and wine

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  1. Vinegar , bread and wine PREPARED by : ahmed Omar , ahmed Hammad , mark Hany

  2. Vinegar Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria (acetobacter) . Commercial vinegar is produced either by fermentation process

  3. Vinegar made from beer is produced in the United Kingdom, Germany, Austria, and the Netherlands • . Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. • C2 H5 OH +O2 CH3COOH +H2O + ENERGY WATER ETHANOL OXYGEN ETHANOIC ACID • The product is left up to 6 months to allow it to dry • Acetobacter acts on the beer to form vinegar Vinegar formation chemical equation

  4. bread In this slide we will explain about bread

  5. Bread Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. Bread is made from water , salt , flour , oil and yeast. Gluten protein is used to make the dough sticky plastic texture which hold the bubbles of gas

  6. Formation of bread • first , the dough is stretched after mixing it with gluten • Second , the dough is lifted for one or two hours at a temperature 27°c (in which the yeast can work) • The accumulation of carbon dioxide bubbles make the dough rises • The dough is kept in the oven at a temperature of 200°c which kills the yeast bubbles and allow the dough to become a bread.

  7. wine In this slide we will explain about wine

  8. wine • It is a haram liquid formed from mainly alcohol . The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol and carbon dioxide. • Different varieties of grapes and strains of yeasts produce different styles of wine.

  9. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion. • Wines made from produce besides grapes are usually named after the product from which they are produced (for example, rice wine, pomegranate wine, apple wine and elderberry wine) and are generically called fruit wine.

  10. Thank you for watching and listening For teacher / SALLY

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