vinegar was previously prepared in different ways, but the most popular was the method of louis pasteurdiscovered 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 env

vinegar was previously prepared in different ways, but the most popular was the method of louis pasteurscovered in 1864. he realized that acitobacteria are responsible for the fermentation process 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 still plays a major role in this process bacteria, we’ll find out right now. the film crew of the science project nearby visited what can be said to be a unique production facility. let's watch the story. the vinegar , which is produced at a factory in the village of pokrashevo from the lutsk region, can be safely called natural, because the method of its production is biological, and the main role in the process of creating vinegar is from a bacterium called acetic acid, this is a natural process, but with an industrial basis, the intracellular bacteria in fact, vinegar is formed. this happens when bacteria 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 environme

but we chose louis pasteur. who knows what are some of the things us can read from slide? but what are some of the things that pasteur is known for. there's one big process. yes pasteurization. pasteurization. that's the lutely. yes. fantastic. so he did a lot of research that contributed to germ theory. he found out that he proved anthrax was caused by a specific bacteria along with several other diseases as he developed some very vaccines and really built on edward jenner's work, who had demonstrated the principle of inoculation, smallpox before him to really continue the vaccine technology, he popularized germ theory, but with that with pasteurization, he found out that you can heat things right to kill the bacteria right so this shifted how we approach disease transmission and treating health for the centuries to come. what impact do you think germs theory had on this ebb and flow between focusing on individual determinants of health and structural of health. we were going into this time really focused on sanitation, the built environment impacting workers health. what