was prepared back in babylon, what is it, the most ancient vinegar and what it was made from, only a natural product, let's see how vinegar is produced in our country today, when our vinegar is already ready according to biological indicators, that is, it is more than 9%, we will remove it from an oxidizing agent, and we’ll tell you how food can be dangerous? which is in every housewife's house. vinegar is rightfully considered one of the most popular additives among food technologists around the world, and its people made it from the series that was available on their lands: in western europe and central asia from grapes, in england from barley malt, in china and japan from rice, in america from cane sugar, on the islands of oceania from... coconut milk, even more facts about

vinegar in our traditional section history of the issue. yes, it is truly unknown how the ancient man first obtained vinegar, but the most popular legend says that in babylon, more than 5.00 years ago, someone forgot to remove the wine from the sunflower rays; it turned into acid. by the way, this is translated... from greek as sour. so, the ancient people liked sour wine, they began to add it to food and use it in medicine. in russia in the 19th century, vinegar was prepared from apples, raspberries, bread, and birch; in europe, at the end of the 14th century, charles vi established an entire guild of vinegar makers. vinegar was previously prepared in different ways, but the most popular was the method of louis pasteur, discovered in 1864. he understood what the process was.

acitobacteria respond to image in a sugar environment at a temperature of 25-30°, with an alcohol content of no more than 14%. how vinegar is produced today , why it is still the main thing in this process bacteria plays a role, we find out right now, the film crew of the project science nearby visited what can be said to be a unique production facility. let's. watch the story, vinegar, which is produced at a factory in the village of pokrashevo from the lutsk region, can safely be called natural, because the method of its production is biological, and the main role in the process of creating vinegar is played by a bacterium called acetic acid, this is... a process, but with

industrial basis, the intracellular bacteria, essentially vinegar, are formed, this happens when the bacterium consumes alcohol, for example, if you leave an uncorked bottle of wine at a temperature of 28°, acetic acid bacteria will settle in it, since the environment for settlement at this temperature will become favorable. the wine will lose its alcohol base, but will retain its bouquet; the result will be an analogue of wine vinegar. this principle is applied in production. biological substance or biological strains of bacteria, like you and i breathe, love to eat, that is, we need to treat them like our children, therefore, in the fermentation department, where you and i are now, our girls take care of them as if they were their own children, observing the temperature regime so that they are irrigated all the time, that is, it is very difficult.

technological process, but first of all, the plant technologists create peculiar homes for bacteria, these are beech shavings, when bacteria are applied to the shavings, the process of feeding them begins, in order for the bacteria to live, it must be irrigated all the time, consume alcohol all the time, alcohol containing alcohol is irrigated liquid, that is , diluted alcohol, along with vinegar, with residues, that’s all the time... when it’s already will be ready, vinegar, that is, more than 9% , is removed from the oxidizer, diluted with water to 9%, and filtered, pasteurized, in other words, alcohol is poured into the oxidizer and it, like pouring beech chips from a shower, at first the bacteria process only a small part of the alcohol into vinegar, the resulting solution is poured down the oxidizing agent, where it rises up with pumps... irrigates the shavings, but

this time it is not pure alcohol, but a mixture of it with acetic acid. this process continues for several days in a circle until the bacteria process several tons. pure alcohol into acid. our vinegar is already ready according to biological indicators, that is, it is more than 9%. we will remove it from the oxidizer through the pipelines, and here we will again supply a new portion of diluted alcohol, which is again a bacterium, in its next life cycle it will begin to consume again, giving us acetic acid, which we will again. we bring it to more than 9% and begin to remove it from the oxidizer again. after the acid is removed from the oxidizing agent, it is diluted with water and various preservatives are added for flavor and taste. then sent to the bottling line. here the belt operators carry out weight control and

tara receives her clothes, a label with a quality mark. and only then, having gone through all stages of production, the vinegar is sent to the shelves of our stores. words the vinegar factory is one of the oldest in our country. next year he turns 130 years old. previously, the plant was an alcohol plant, but after the war it became a vinegar plant. just 30 years ago, the director of the plant recalls with a smile, only one type of vinegar was produced here, alcohol, nine percent. now the line includes about 17 types of popular food additives, including wine and apple for barbecue and herring.

our vinegar production is seasonal from october to may, in fact we operate a warehouse, we begin to prepare the seals where the berries are, where the canning is, exactly during this period, and we... the process is continuous. it works at the plant

because the production of vinegar involves multi-stage quality control, which is also why the quality of the product is known abroad in our country. for those, who i just joined us, i tell you, this is the science is nearby project and today we are literally disassembling the vinegar we are familiar with scientific parts. stay with us and we ’ll tell you more about this. everything is poison, everything is medicine, who can use vinegar. and who should beware of it, a big conversation with the doctor of the program studio, potential side effects arose, which is why we are talking about the fact that vinegar is not recommended for treatment today, balsamic, apple and

plain table vinegar, what’s the difference, and not only in the kitchen, where else you can use vinegar will find out very soon!

the adzins in belarus are adnified to the castle of kastel , impregnable and great. menavita was celebrated here in 1422 on a grand scale.

cis, well, let there be kazan. ostrakhan took, kazan, took. this is the correct answer. kazan, absolutely true. well, i don’t know if i was guessing or not, but intuitively, that is, there were options. watch the intellectual sports show, heading game, on our tv channel.

yes, vinegar is indeed one of the most popular food additives, but still not harmless. how to dose it, who can use it, and who is strictly prohibited, we’ll find out right now. in our studio we have the chief freelance specialist of the ministry of health of belarus. first of all, it must be said that vinegar is an acid, hence all its positive and

potential negative properties are associated primarily with this. yes, indeed, there are diseases when acidity is reduced; in the historical context, for treatment it was proposed to simply take acids, different acids, but still these methods of treatment, they today have more of a historical context, because potential side effects arose. effects, which is why we say that vinegar is not recommended for treatment today, yes, indeed, in life it is, of course, used and used primarily as a complement to certain culinary products, especially products, is used as a preservative, as a means that improves taste characteristics, but still we should not talk about treatment; again , the patient, as a rule, cannot know what its acidity and... that is why, when a person, without any consultation, without any consultation , i would say so without permission, begins

to take, often just drink vinegar there, for example, with the same tablespoons, because a neighbor said that or where -i read it, today everyone, of course, reads on the internet, and indeed they will find in some completely journalistic references that yes, it can be taken and it will help, yet i would say again no, there is a scientific basis . there are no such recommendations, but really taking into account the fact that this is an acid and for people whose acidity is even increased, this can be direct harm, any vinegar is an acid, but vinegar is also different, again on these internets, as we are talking, but now apple cider vinegar is directly popularizing, that’s how doctor, tell me, maybe it really is, well, as a supplement, of course, don’t drink it with spoons, as we already said, as a supplement, maybe apple is better? natural maybe, i would like to once again separate the medical component,

the clinical component, and let's say, for example, culinary or the use of vinegar in everyday life, i probably shouldn’t discuss culinary in everyday life, but it seems to me that it has the right to life, so if we are talking about the medical component, people who use such recommendations simply add too much of them to salads, want to find that it is made for health benefits, i want. culinary negative consequences, if you know in your diagnoses, with which diagnoses you definitely shouldn’t even marinate meat in vinegar, marinate meat in vinegar - that’s all again use, that's how i see it, the problem is not everything, it could even potentially have that people want to see medical benefits from it, it will be tasty,

probably the meat will be more tender, i think so, but it suggests that it will it’s healthier for... the body, because it was apple cider vinegar or balsamic vinegar or something else, probably not necessary. a very important point is that despite the fact that today you can still read about what is used here , there, and there, and we are talking about diseases gastrointestinal tract, and for diabetes and for weight loss, there is no evidence, moreover, when i talk about potential harm, because i also found a lot of such sources and... i am faced with appeals from our people, our citizens, i remember when a person describes the use of apple cider vinegar for the treatment of cancer for ten pages , it can simply have catastrophic consequences, it’s clear why, that is, this person firmly believes in vinegar, does not go to doctors, is not examined, does not receive treatment, this is actually a tragic situation,

there are diseases, you need to seek medical help from a doctor to treat them. recommendations, we have already realized that vinegar is definitely not a medicine, no matter what diagnosis you are given, i understand that in historical terms, probably, once upon a time it may have acted as a medicine; again, you will find recipes that date back to the times hippocrates, moreover, i found that i would like to emphasize this, for developing countries it is still recommended, for example, as an external treatment diseases of the ears, but everywhere there is a reservation: what are more modern, more effective means today, so it is possible or not to discuss whether it can or cannot be used even as an external remedy, having other means with proven effects, well, in my opinion, there is no need, we live in a developed country, let us talk about the fact that today there is no need to treat with vinegar, i think this also applies to mothers who, at high

temperatures, still have those who rub with vinegar. child in a historical context really in children, especially in younger children and the hyperthermia reaction is observed quite often and is characterized by high rises in temperature, we used all the means, after all, today this is not rubbing with vinegar, there are also recommendations, this is either water or a completely weak solution of alcohol, but in complex therapy, a violation of thermoregulation , that is, with this hyperthermia, this is enough...

as a doctor, tell me, because, well, again, there is a direct connection with the gastrointestinal tract, probably, you also need to be careful here, let's talk once again about what vinegar is, vinegar is a product of natural processes, it is souring and wine, this is the souring in general of any fermented milk and other products, that is, there are certain natural processes, so we often encounter vinegar in food, we just most often we don’t know about this, but... now we are talking about the nutrition of children, that is, of course, if a child eats salads like what other family members eat, they will contain acetic acid, this is an organic compound, quite common , nothing will happen if we are talking about a small, very small amount of acetic acid, vinegar, which i say is in one or another culinary product,

that is, the child is also older and already eats salad with his parents. thank you very much for explaining , they told, and i hope that all our viewers now understand that it is better not to read, if something hurts, certainly not to take vinegar, but you still need to go to the doctor, get a consultation on modern treatment. thank you! while science has not yet given us those household the cleaning chemicals that we use now, housewives most often remove dirt and rust from... also with the help of vinegar and soda. my colleague will tell you what else you can use vinegar for, and some people still do it. children's curiosity and genuine interest.

hello everyone, in exactly a minute a hero will come to us who will answer everything. absolute honesty and sincere emotions of the characters. when i enter the stage, i know roughly what awaits me; here i am completely in the dark. i am very worried and worried. it's like excitement before'. yes, a talk show in which famous people answer tricky questions from the younger generation. can your voice break a glass? no, no, it’s probably possible to make a glass that would break at the sound of my voice, but so far i haven’t seen anything like that, let’s put it this way. irina, are you lucky in love? did you manage to meet your prince? oh, of course i'm lucky. of course, i’m lucky, i’m just unlucky for a long time, for some reason, look at the project 100 questions for an adult, on the

belarus 24 tv channel. the heroes of this program chose to live outside the city. you are the same family that, firstly, he lives in a village, and secondly, in a house in which they once began to organize, so to speak, a museum, then everything seemed to be in a fog and the exhibits began to become more and more numerous. you live right next to... with a bathhouse, yes, you are doubly lucky, you live next to your bathhouse, yes , which is very cool, as far as i know, you use about 240 cubic meters of fractions per year, at least, in each episode the presenter is undergoing a test to get a taste of rural life, i would like it to take on a little bit of the appearance of something more or less new, then there is uh paint it, at your discretion, what color, what is most important after the bath, sleep borscht. and lard, bread, this is sacred, in general, now i will have a task, to eat it all, to eat after the bath, everything is simple, the best, yes, watch the project “i am from the village” on

the belarus 24 tv channel . acetic acid is the most affordable and a common chemical product used in everyday life. by its nature, it is a weak organic acid, has a rather sour taste and a specific pungent odor. in everyday life you can meet it in the form solution with a concentration of 3 to 15%, which is called. table vinegar. rust scale, and even paint stains on clothes. regular table vinegar can handle all this. chemists admit that this

substance can be used to disinfect premises, eliminate unpleasant odors, and even to remove stains from tea or coffee in a mug. if you want to clean the dishes from scale or deposits, you should soak them for an hour or an hour and a half, if you have. solution of low concentration and then rinse under running water, if you want to remove stains, you can also soak them in a vinegar solution for an hour; if you pour vinegar on the stain without soaking, wash it immediately. the whole magic of cleansing lies in the simplest reaction: acetic acid dissolves solid salts, carbon dioxide is released, but this is only if the salt is weaker than... vinegar. in other cases, you need to resort to using more active detergent cleansers. let's try to cleanse three types of pollution today. we

have rusty metal products, scale on glasses and also paints. in this in a jar we have a solution of diluted acetic acid. we start with rusty metal parts. pour acetic acid into a chemical container and immerse the product there for an hour and a half. this time should be enough to clean the surfaces. you need to stand for a few minutes and we will observe the release of gas. indeed, bubbles appeared on the parts; this is carbon dioxide. we leave the product to be cleaned and move on to the scale on the glass. scale is an insoluble salt with the chemical formula kco3, calcium carbonate, or also magnesium carbonate. at in the interaction of acetic acid and calcium and magnesium salts, almost the same thing happens: the salt dissolves and carbon dioxide is released. leave the glass and move on to synthetic paints. we used them to paint

a glass test tube, a piece of cotton cloth, fill the fabric with vinegar and set it aside to soak. the test tube or any glass or plastic surface stained with paint can be cleaned simply using a sponge soaked in acetic acid, the main thing is not to forget to rinse the dishes with water. after the fabric has been soaked vinegar, wash it under the tap. almost everything has been washed off, but still look, there are some, well, small hints. since we did not soak for a very long time, we washed it by hand, not everything was removed. so, the fabric lay in acetic acid for about 5 minutes, although ideally it should be 10-15.

but the rusty parts and scale were in contact with the acid for about half an hour. we can observe how the acid dissolved our scale. we have nothing underneath, white scum still remains on top. where vinegar didn't go acid. to get rid of residues, you can use a rag or washcloth, first moisten it with vinegar and wash the dishes under running water. the surface of the metal objects in the lower part was also almost cleaned and acquired a characteristic silver tint, this is clearly visible in comparison with the part that was not filled with vinegar. well, in the first case, the acid is already almost orange, the metal utensils have really brightened, and you can see everything for yourself based on the state of the dishes, so now you can say with certainty that this too tested on myself. it is better to store vinegar in

a dark place and preferably in a glass bottle, since vinegar can enter into an unwanted chemical reaction with plastic. well, if you’ve been with us for this half hour, you already know for sure how to get benefits from vinegar, as well as the fact that even in the vinegar topic, science is nearby. the belarus 24 tv channel broadcasts for you around the clock, don’t switch, our daily task is to tell about belarus abroad, to more than 100 million viewers around

the world. have access to view projects our tv channel, so what is belarus like? business and developing, hospitable, bright and festival. generous, picturesque and monumental, sports and team.

we tell you not only about significant events, we introduce you to active, energetic and inspiring people who live in belarus and do everything for its development. belarus can be different, to understand and feel it you need to see it with your own eyes. hello, dear tv viewers! the tv channel belarus 24 is on air, watch us every day, because we do belarus is closer.

there are a lot of varieties of belarusian selection, selection of the botanical garden. i don’t usually take a walk in the botanical garden; it’s usually just a short flight away. well, of course , there are moments like this, or you force yourself

to stop and look at the collections of your colleagues, because like in that cartoon, you can be late for the train, but you can’t be late for the snowdrops to bloom, for the opening of spring. passing. so that he looks at this coloring, but nevertheless it attracts a person, even though you don’t drink nectar, but you enjoy it, specifically representatives of my collection, of which there are more than 700 pieces, they cover almost the entire

globe, i can easily participate in the olympiad in geography, because starting from the endemics of the cape province, south africa, australia, central america, there are a lot of plants from there. south america, the mediterranean, that is, covers the entire globe, when we attract plants, of course, we modern introducers have received less glory, those botanists who brought in the sixteenth, seventeenth, and 19th centuries brought from directly from places of growth, we already seem to attract plants somewhere from botanical gardens, somewhere from the natural flora that is available to us now, and we... study these species,

despite the fact that even i am in my profession 30 years, sometimes it seems, well, what else could surprise me, and sometimes you open some kind of catalogue? or somewhere you visit other overseas countries, you see a plant , you realize that you don’t know it, it doesn’t exist on the territory of belarus, then, of course, the passion of a hunter, a hunter for plants, and you get it there by hook or by crook, the fact is that from year to year, from century to century there is even such a thing as a fashion for plants, once upon a time... whoever did not pay attention to cereals, it seemed that grass, and how you can plant grass, tell our grandmother, a summer resident, that we need to plant grass to decorate her plot, she will say, i already have a lot of

grass, in fact, cereals are a very interesting topic, and naturally, there are also a lot of annual cereals, the collections represent 13 genera of cereals, not to mention about varieties and different types, this turns out even more. they are all charming, because, firstly, they remind us of natural flora, the trend of the latest global gardening in general, european, american, is the desire for ecology, the desire to get closer to nature, and...