Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about at what temperature vinegar freezes. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
What is the freezing point of vinegar?
Pure acetic acid “freezes” (it is correct to say “crystallizes”) at a temperature of +16.75°C. Therefore, in fairly cool rooms it crystallizes. This acid is called Glacial Acetic Acid (GAC). What we call vinegar is an aqueous solution of acetic acid (a solution with a concentration of 70-80% is usually called “acetic essence”, or simply “essence”).
The dependence of the “freezing” temperature (beginning of crystallization) of not very concentrated aqueous solutions of acetic acid should be nonlinear, and there should be some concentration at which the freezing temperature is minimal, below 0 ° C. Unfortunately, I did not find a diagram of the state of the “acetic acid - water” system, although research on such a system has probably been carried out. Based on the cryoscopic properties of water, I can estimate that the freezing point of solutions with a concentration of 5-6% should be about (-1.5). (-2)°C.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.72%
No, it is very dangerous and not useful.
36.37%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.91%
Voted: 1952
Pure acetic acid “freezes” (it is correct to say “crystallizes”) at a temperature of +16.75°C. Therefore, in fairly cool rooms it crystallizes. This acid is called Glacial Acetic Acid (GAC). What we call vinegar is an aqueous solution of acetic acid (a solution with a concentration of 70-80% is usually called “acetic essence”, or simply “essence”).
Product freezing point
At what temperature does the bee treat freeze? Natural honey contains up to 20% water, so the mass can freeze at a temperature of -1 degree, while it does not lose quality and is stored for a long time. However, it is undesirable to allow the temperature to drop below -15. The product will also be frozen, but will become useless.
We can conclude that it is possible to freeze natural honey, but it is not recommended to store it at temperatures below -20 degrees, and even this is practically impossible. To freeze a product to such a degree, it must be left outside in the winter, and this is done only in extreme cases, when there is no cellar and there is not enough space in the freezer.
The most sour vinegar
Avicenna wrote that vinegar in the East is made from grapes, raisins, sugar, dates, honey, rice and other products. This natural elixir is a storehouse of vitamins, mineral salts, and microelements. It must be said that vinegar is the “oldest” acid. It was used by the ancient Greeks, and the word means “sour” in Greek. It was an expensive and valuable product: even Cleopatra prepared a special drink from vinegar, dissolving pearls in it and thus obtaining the elixir of youth.
So what is vinegar? It is the result of fermentation of lactic acid bacteria and, depending on the raw material, it can be alcoholic, wine, fruit, beer, or honey. In stores we see 3-, 6- and 9% vinegar, which means that 100 g of table vinegar contains 3 g of acetic acid, double vinegar - 6 g, triple vinegar - 9 g of acid.
Is it possible to freeze natural honey?
Natural honey requires certain storage conditions, if not met it may ferment, lose its benefits or acquire a bad taste. These include:
- dark place;
- low air humidity;
- tightly closed containers made of wood, glass, ceramics or food-grade plastic;
- suitable temperature conditions.
The last requirement involves setting and maintaining a temperature from -6 to +20 degrees. In this case, the ideal indicators are those inherent in the atmosphere in the hive (5-20 degrees above zero), because it is there that honey can be stored indefinitely. During winter cold snaps, beekeepers wrap the bee houses in a special way and move them to a warm place, preventing the honey from freezing and the death of the colony. Is it possible to freeze sweets when storing them at home?
There is no clear answer to this question. Some beekeepers believe that honey perfectly retains its nutritional and medicinal properties at temperatures down to -20 degrees, while other professionals do not recommend storing the container with the treat in the freezer and claim that when the thermometer is below zero, the beneficial properties disappear. In order to ensure the safety of a frozen product, you need to understand what happens to honey when frozen.
Honey is a tasty and healthy product that you need to know how to store. There is a list of necessary conditions, including optimal temperature. When heated excessively, the delicacy loses its valuable qualities and turns into a useless and even harmful sweetness. Many people are interested in the question of whether it is possible to freeze natural honey. Do the beneficial and taste qualities of a beekeeping product change after freezing?
Such actions are advisable if the temperature in the freezer is kept at a level of up to -15 degrees. If the indicator is significantly lower, then after defrosting the product will lose its benefits, because too low a temperature destroys the structure, completely destroying vitamins and biologically active substances. In addition, the taste deteriorates - a strong bitterness appears.
Cold works wonders
Now - in more detail. Despite prolonged exposure to cold, the components of frozen raw materials do not undergo noticeable changes. The acidity may only slightly increase, the amount of tannins, which give the fruits an astringent taste, will decrease, and sucrose will be inverted (split into components - fructose and glucose). But overall the quality of fruits and vegetables remains good. In some cases, an even more harmonious combination of nutrients is achieved than was in the raw material before freezing: astringency is reduced, the natural aroma of the fruit is better revealed.
Elixir of health
In ancient Tajik medicine, grape vinegar was called “vinegar” and was used to remove toxins from the body. To ferment this vinegar, they do not use yeast, but natural fermented grapes, and in terms of medicinal properties, grape cider vinegar is almost identical to the famous apple cider vinegar. You can take up to 30 ml of both per day without any harm.
American naturopathic nutritionist Paul Bragg drank natural apple cider vinegar daily (a teaspoon per glass of water). Grape and apple cider vinegar contain a lot of potassium, they are good for the heart and eyesight. But as an antiseptic, these “drops” are taken 2 teaspoons per glass of water with a teaspoon of honey daily.
A mixture of grape vinegar and salt is used to lubricate the bite sites, rinse the mouth if the teeth are loose and the gums are bleeding. The vapors of hot grape vinegar relieve tinnitus, help with hearing loss, burns and panaritium.
For medicinal purposes, only high-quality products are used. “Store” apple, wine and other varieties of vinegar, as a rule, contain synthetic additives.
Here is a recipe for homemade fruit vinegar: 1.2-1.4 kg of chopped apple and pear peels, pour 0.5 liters of vinegar essence and 4-5 liters of water. Add 2 tables. spoons of honey, place in a warm place for 2-3 weeks. Filter the liquid and bottle it.
This drink can also be used for a hangover - 1 table. Dilute a spoonful of vinegar in a glass of cold water and drink.
To lose weight before lunch and dinner, it is useful to drink a glass of water with 2 tablespoons. spoons of homemade vinegar. A glass of warm water on the table. a spoonful of vinegar and a teaspoon. A spoonful of honey improves metabolism and blood circulation, kills germs. Drink it slowly.
How to store at home: conditions, place, container
The “lifetime” of a preservative depends on the container in which the manufacturer poured it and storage conditions.
- The solution is best preserved in glass containers. It is not advisable to use plastic and metal bottles.
- An equally important point is the tightness of the lid. The bottle should be closed as tightly as possible to prevent the liquid from escaping.
- The optimal temperature range for storage is from -3 to 35 °C.
- The preservative should be stored in the kitchen in a cabinet located as far as possible from the stove.
- The shelf should not be exposed to sunlight. A closed pantry with a constant temperature regime is good.
If these conditions are met, the product will not lose the qualities declared by the manufacturer throughout the shelf life.
The “correct” vinegar
Since many “pirate” vinegars have appeared on the market, please note: “correct” vinegar should be transparent, colorless, without turbidity and sediment, and without a sharp poisonous odor. The label must have a stamp of the manufacturer and the date of issue, and the bottle must have a GOST icon and a barcode. Store vinegar tightly closed at a temperature of +5 to +15 degrees.
Flavored vinegars are used in cooking to prepare marinades, mustard, dressings, and sauces. Vinegar is used for marinating meat (an acidic environment makes it softer), and is added to mushrooms, cucumbers, tomatoes, herring, and salads. With its help, you can preserve some berries (raspberries, cherries, plums, gooseberries, grapes) almost without sugar.
To do this, take a glass of 6% vinegar with 4 glasses of water, adding a little sugar and salt, and pour in the berries or fruits, sterilize and cool.
Grape and other vinegars are suitable for cold soups. Vinegar infused with red pepper has a piquant taste; it is added to salads and sauces. Garlic vinegar is sprinkled over the lamb. Tarragon vinegar is suitable for poultry, salads, entrecotes, and lemon vinegar is suitable for fish, jelly, and jellied dishes.
Herbal vinegar is prepared on the basis of table vinegar: well-washed herbs are dried, placed in a clean bottle, filled with vinegar and closed with a sterilized stopper. After two weeks, the aromatic seasoning is ready.
Not all vinegar can be poisonous
“Sooner or later, due to negligence, an accident may happen to you or your family: they will be poisoned by a burning liquid,” the specialist warns. “Cases like this happen all the time. I, like all toxicologists, consider the 70% essence to be my personal enemy. When visiting stores in the capital, I always pay attention to whether 70 percent acid is on sale. Not in all stores, but available. This liquid is supplied to Belarus from Russia; it is not produced in our country. Belarusian enterprises also produce vinegar, but in 6 and 9 percent concentrations. Even if a person drinks a glass of 6-9 percent vinegar, he will “earn” gastritis at most. At the same time, just a few sips of acetic acid can leave him deeply disabled for the rest of his days. I haven’t tired of repeating this for years now, but things are still there. And what’s interesting! The labels on bottles containing 70 percent acetic acid are changed from time to time. Therefore, all the assurances of some officials that the remnants of previously imported products are still being sold in Belarus, in my opinion, do not correspond to reality. The practice of toxicologists shows that we are no longer talking about residues, but about new arrivals. But, unfortunately, in Belarus there is no legislation prohibiting the import of a dangerous product. — Is this kind of vinegar also available for free abroad? — When I asked my Japanese colleagues whether residents of their country often get poisoned due to the use of high concentrations of acetic acid, the doctors could not understand why I was asking about this. Think for yourself: why do you need 70% acid at all? Previously, it was released only for the sake of economy. More product was poured into small containers at lower costs. Meanwhile, any dish or canned food can be prepared using 9 percent vinegar. Even food industry technologists talk about this. But today manufacturers go to different lengths to sell their product. The label says “Apple Cider Vinegar,” and in small print underneath, “Naturally Identical Flavor.” However, the bottle contains pure chemistry. — How then can the average consumer figure out what’s in a glass container? — Since natural products are beneficial for our body, we should buy natural vinegar, not synthetic. This is why I encourage consumers to read labels carefully. For example, apple cider vinegar is made from apples, wine vinegar is made from grapes, 6 and 9 percent alcohol vinegar is made from alcohol raw materials. These are natural products. 70% vinegar is pure chemistry. After taking just one sip of 70% acid, a person immediately receives a burn, primarily to the oral cavity. Acetic acid, in addition to burns, is also dangerous because it is absorbed into the blood and destroys it. Debris of red blood cells can “clog” the renal tubules, the kidneys will stop working and acute renal failure will develop. Even if patients say that they did not swallow the acid, but only held it in their mouth and spat it out, we clearly know that vinegar and any other liquid still flows into at least the pharynx and esophagus and causes a burn. During fibrogastroscopy, toxicologists see burns starting from the oral cavity and below. And if a person swallows vinegar essence, his esophagus, stomach, and even small intestine will be affected. This is no longer just a lesion, but a serious burn with tissue necrosis, the formation of ulcers, and bleeding. Under bad circumstances, death can occur in the coming hours. — Are the 20 people who were poisoned by acetic acid this year people who decided to take their own lives? - Not at all. The number of accidental poisonings and suicide attempts is approximately the same. - I don’t understand how this can happen by accident? - Easily! The season for harvesting vegetables for the winter is coming soon. Housewives will spend a lot of time in the kitchen preparing canned vegetables. There is always 70 percent acetic acid in the kitchen cabinet. It is diluted according to old books and recipes, some are used, and some diluted remains. It's a shame to throw it away. The remains are poured into a plastic container, usually from mineral water, and, like any product, put in the refrigerator so that it does not spoil. When a person comes home from work in such heat, he has a desire to drink something cold. He opens the refrigerator, and there is a bottle labeled “Mineral water” with a clear liquid, very similar to “mineral water”. The person unscrews the cap and, without sniffing, takes several sips at once. And only after that he feels that he put something wrong in his mouth, because a strong burning sensation appeared. This usually happens in accidental poisonings. - And then everything is like in the worst-case scenario? - Exactly. The pain rapidly spreads along the esophagus, in the stomach and throughout the abdomen, and vomiting of blood occurs - these are some of the first symptoms. If medical help is not sought promptly, pain and bleeding may develop, and the person may die within a few hours. If vomiting begins or a person decides to rinse his stomach himself, there may be a burn to the respiratory tract. In this case, the acid enters the upper respiratory tract, trachea, bronchi and lungs. In addition to everything else, the lungs are also burned. This is usually 100% fatal. It is almost impossible to help such patients. - What to do if a misfortune does happen? — Before the ambulance arrives, under no circumstances should you rinse your stomach with water or drink milk, as is recommended in some pseudo-scientific publications! You cannot drink soda, otherwise a chemical reaction will occur, a lot of gas will be released, foam will come out of the mouth, the person will have to breathe it all in, which will cause a burn to the respiratory tract. If a person is poisoned by acetic acid, you need to slowly drink two or three chicken proteins. The protein will “take over” the acid, and it will not corrode the walls of the stomach, but will begin to “work” with the egg product. By the way, activated carbon will not help in this situation; on the contrary, it will prevent doctors from assessing the degree of the burn. When the ambulance arrives, the specialists, after numbing the pain, will rinse the victim’s stomach through a tube to protect the respiratory tract, and then take him to the clinic’s toxicology department. — Probably, after such poisonings, people are doomed to disability? - Not only disability, but sometimes death... In case of severe poisoning, a person can die within a few days. If doctors managed to cope with the first manifestations of poisoning, after two to three weeks a period of exacerbation and deterioration of the patient’s condition begins. At this time, dead tissue begins to be rejected, young vessels are exposed, and secondary bleeding may develop. Specialists are not always able to cope with it. After a month to a month and a half of treatment, these burns can lead to narrowing and deformation of the esophagus and stomach, and then the patient needs surgical intervention. Especially in cases where he cannot swallow normally. It is unknown how this operation will end: removal of the stomach or removal of the hole. Even if everything went well, a person’s life will never be full again; for the rest of his days he will have to follow a strict diet and eat only pureed food. Moreover, it will be injected through a syringe. Let me note that tens of thousands of dollars are spent on the treatment of one such patient. — Who usually carelessly swallows a dangerous liquid without understanding what is poured into the bottle? — Unfortunately, social status does not protect us from absurdities and mistakes. Patients in toxicology departments include workers, retirees, and intellectuals. Sometimes they tell me that people are poisoned not only by vinegar, but also by medicines, so let's ban medicines. This is true: people come to us with drug poisoning, but the benefits of pills, when taken correctly, are obvious. But I don’t see any benefit at all from 70 percent acid. And the harm is very great.
