home Audience 6 Dilution of acetic acid. It is important to know in what proportions to dilute acetic acid

Dilution of acetic acid. It is important to know in what proportions to dilute acetic acid

The end of summer and early autumn is a troublesome time for all housewives. This is the time to prepare for the winter - pickling, canning, boiling. In general, my mouth is full of worries. And this often 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 - my neighbor happened to have 70% vinegar essence, but it’s not suitable for preservation. There is only one way out - dilute it. Today we will tell you how to dilute acetic acid 70 to 9 percent and not disrupt the stockpile.

Product Types

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

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

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

Alcohol is a natural product without any aftertaste. It is obtained from an aqueous solution of ethyl alcohol.
Rice is a product based on fermented rice or rice wine. It is indispensable as a flavorful seasoning.
Balsamic is a natural product with a sweetish odor, dark color and thick consistency.
Fruit is an excellent seasoning for vegetable salads and dumplings. Apple cider vinegar has gained popularity as a healing remedy.
Flavored - a product obtained from alcohol vinegar by adding spicy and aromatic herbs.
Malt - produced on the basis of barley malt. Accentuates the taste of prepared dishes and gives them tartness.
Sherry - made from wine must from Muscatel or Palomino grape varieties.
Synthetic - it is extracted from sawdust or in the production of mineral fertilizers from natural gas. It has a pronounced chemical taste and smell. It features low-cost production. It hits store shelves with the inscription “Dining”. The main difference from natural vinegar is the increased content of toxic and carcinogenic substances, but it impresses with its low cost.

Read also:

How to dilute acetic acid 70% to 9%?

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

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

Breeding process

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

Ve = Kr x Vr/Ke:

Ve - required volume of essence, ml;
Vр - required volume of solution, ml;
Kr - required solution concentration, %;
Ke - concentration of essence, %.

Vв is the required volume of water.

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

Ve = 9 x 500/70 = 64.3 ml, Vв = 500 - 64.3 = 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: Vр = Ke x Ve/Кр. So, if we have 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 a ready-made table on how to dilute acetic acid 70 to 9 vinegar.

Required vinegar concentration, %	Initial concentration of essence 70%
30	(ratio - 1 part essence to n parts water)
10	1:6
9	1:7
8	1:8
7	1:9
6	1:11
5	1:13
4	1:17
3	1:22,5

Precautionary measures

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

Buy 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 vinegar essence in a well-ventilated area. Avoid prolonged inhalation of vinegar vapors.
In case of poisoning with acetic acid, immediately call an ambulance and take measures to lavage the stomach; under no circumstances use drugs that cause vomiting.
If the upper respiratory tract is irritated, rinsing with cold water and inhaling a baking soda solution will help.
If acetic acid suddenly gets into your eyes, immediately rinse them with cold water, then drip them with a solution of novocaine.
In case of contact with skin, wash the area thoroughly with running water and soap.
Keep vinegar out of the reach of children.

Good day, dear readers! Today I’m writing a short note on the topic: how to properly dilute 70 percent vinegar to make 9 percent. I have had vinegar essence 70% for a long time, so today I decided to turn it into regular table vinegar 9%.

Now is the time for homemade preparations, many housewives actively use vinegar for preservation, and at this moment they may also have a question: how to make vinegar of the required strength from the essence. In addition to cooking, vinegar is also used as a disinfectant and is even used for treatment (traditional medicine).

Vinegar can be natural or synthetic. Natural vinegar, naturally, is more expensive. But you can prepare it yourself from fruits (for example, apples or grapes). Natural vinegar will contain alcohol. Some housewives sometimes end up with vinegar instead of wine when the fermentation technology is broken.

Synthetic vinegar is made from acetic acid chemically. This is a cheap option for home cooking. It is used for pickling foods, canning, and added to salads, sauces and many other dishes.

Making 9 percent vinegar from 70 percent is very simple: you need to take 1 part 70% vinegar and 7 parts water. Mix vinegar with water - 9% vinegar is ready. For example, for 3 tablespoons of vinegar you need to take 21 tablespoons of water.

Just be careful not to get acetic acid on your skin. And you can even put on a gauze bandage, because the smell of the essence is pungent.

How to make vinegar 3%, 4%, 5%, 6%, 9%, etc. from vinegar essence.

Calculation for 1 tbsp. spoon of vinegar 70%
what % of vinegar will we get?	how much water should be added to the essence
3% vinegar	22.5 tbsp. l. water
4% vinegar	17th century l. water
5% vinegar	13th century l. water
6% vinegar	11th century l. water
7% vinegar	9 tbsp. l. water
8% vinegar	8 tbsp. l. water
9% vinegar	7 tbsp. l. water
10% vinegar	6 tbsp. l. water
30% vinegar	1.5 tbsp. l. water

Vinegar is something that every housewife has in her kitchen, who cannot do without it when preparing most culinary masterpieces. However, it also happens that it is not available at home, but 70% vinegar essence is available. This is a concentrated liquid where the acid to water ratio is 7:3.

More often in stores you can find a 70% solution, but you can also see 80% and 30% acetic acid. All these liquids are unsafe and should never be taken in their pure form. If it enters the body, the mucous membranes receive severe burns. So, in the absence of ready-made table vinegar, there is a concentrate that needs to be diluted, but few know to the required percentage.

It is worth noting that the product is very practical in everyday life. From 1 tsp. you can get a whole glass of the usual vinegar!

Choosing quality vinegar essence

Basic Rules:

The liquid is bottled in glass bottles, transparent in color, without sediment.
Label composition. The natural solution includes only water and 99% acid.
Shake the bottle - the acid will begin to foam, then quickly settle. If the foam remains at the top, this is a sure sign of unnaturalness.

Why should you pay attention to this? When diluting the fake, you will get vinegar that is not the % required.

Safety precautions when diluting

Incorrect or careless use of vinegar essence can negatively affect the body - cause poisoning or burns of mucous membranes and organs. To avoid getting into trouble, you should follow the rules:

When purchasing a solution, pay attention to the label with information about it and the concentration.
Under no circumstances should you try the product in its pure form.
Do not inhale acetic acid vapors; it may damage the mucous membranes of the respiratory tract.
If you feel slight irritation in your nose and larynx, you should gargle with cool water or inhale with baking soda.
In case of contact with eyes, rinse them immediately with water.
In case of contact with skin, wash skin with soap and water.
In case of poisoning, call an ambulance and rinse the stomach. Do not induce a gag reflex under any circumstances!
Store the bottle of essence where children cannot reach it.

Dilution of vinegar essence to 9% and 6%

Let's imagine that you needed 9% vinegar when preparing a dish, but you only have a concentrate that needs to be diluted. There is no need for magical abilities in this matter; you just need knowledge on this topic, which will be provided right away.

The first thing you need is a glass container, for example, a glass or bowl
Next, cold water is poured into the bowl, then the essence, exactly in this sequence
Now the main thing is that with acetic acid at 70%, you need to take 7 servings of water (7 tablespoons) and 1 serving of concentrate (1 tablespoon)
Result – 9% table vinegar

This technique can be done to get 6% vinegar:

You will need 10.5 tablespoons of water and 1 tablespoon of vinegar essence

Well, now it's clear how to dilute vinegar essence. Since some people may end up with 80% and 30% solutions, we will provide a calculation table below so as not to write down and, moreover, it is easy to remember.

A short educational excursion into history

Vinegar has been known to man since ancient times. It was obtained by fermenting wine, the favorite drink of the god Dionysus. This probably happened by accident, perhaps when one of the husbands forgot his vessel with a drink in the scorching sun.

The very first vinegar was made about 7,000 years ago from date wine in Ancient Egypt and Babylon. Used as an antiseptic and solvent in medical solutions.

These are some interesting facts, did you know about them?

So, having considered How dilute vinegar essence at home, now you don’t have to worry that if you don’t have table vinegar on hand, you’ll have to run to the store to buy it.

Vinegar concentration calculator

What's in the recipe:

Why do you need a vinegar concentration calculator?

This online calculator allows you to calculate the amount of vinegar if the recipe specifies one concentration ("strength") of vinegar, but the store (or your home) has vinegar of a different concentration. Or if you want to replace the vinegar essence specified in the recipe with environmentally friendly and healthy natural vinegar.

Let's say 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. Intuitively, since the concentration of apple cider vinegar is 14 times less than in the essence (since 70 = 5x14), you will need to take about 14 times more of it (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 (since along with vinegar you add about an additional glass of water to the marinade mixture). But this is only an approximate estimate, and for an accurate calculation it is necessary to take into account the difference in the density of vinegar solutions from the density of water and the dependence of the density of solutions on concentration. It is also necessary to accurately take into account the amount of water present in the original solution (specified in the recipe) and in the replacement solution.

How to use the vinegar calculator

Entering calculation data and viewing results

To calculate, you need to enter the following data:

concentration of the first solution(specified in the recipe, you want to replace it with another solution), indicated as a percentage. The concentration should be more than 0% and not more than 100%.
amount of first solution(indicated in units - milliliters, grams, liters, kilograms, teaspoons, tablespoons, glasses, indicated in the list on the right). A teaspoon is considered equal to 5 milliliters, a tablespoon - 15 milliliters, a glass - 200 milliliters. Please note that in Australian culinary recipes, a teaspoon is considered to be equal to 20 milliliters, not 15. The quantity must be a positive number.
concentration of the second solution(replacing the first solution, indicated as a percentage, should be more than 0% and not more than 100%

If incorrect data is entered, the fields are colored red and a corresponding message is displayed. To separate the integer and decimal parts, it is preferable to use the symbol "." (dot), but you can also use a comma (the "," symbol). Re-entering the decimal separator or entering any non-numeric character (letter, space) stops entering a number (in this case, previously entered numbers will be taken into account). For example, the calculator will understand the entered data “5.5abc” as the number “five and a half”. If the entered data cannot be recognized as a number at all, the calculator will ask you to enter the correct data.

The calculation will be done in approximately one second and the results will be displayed in units that you can select from the lists to the right of the results. If the concentrations of the first and second solutions are different, then you will need to change the amount of water compared to that specified in the recipe. So, 100 g of 70% essence contains 70 g. pure acetic acid (CH3COOH) and 30 g. water (H2O), and in 100 gr. 5% vinegar - 5 gr. acetic acid and 95 gr. water. Therefore, when you replace the essence with vinegar, you need to reduce the amount of water specified in the recipe. Conversely, if you replace vinegar with essence, you must add water so that the content of acetic acid and water does not change. Read more about the calculation method here.

If you specify the same concentration of vinegar specified in the recipe and used as a substitute, our calculator can be used to convert the amount of vinegar indicated in different units of measurement (taking into account the densities of aqueous solutions of acetic acid). So, the volume is 100g. 80% vinegar essence will be about 93 ml (since its density is 1070 g/l), and ten tablespoons of 6% vinegar weigh 151 grams. When replacing concentrated vinegar (essence) with a diluted one, the calculator will indicate the need to reduce water, whereas in the original culinary recipe the presence of water may not be provided at all, or provided in an amount less than what is displayed in the calculator’s answer. In such situations, you must either reduce the amount of moisture provided, for example, by vegetable juice, or, not being able to reduce the amount of water, simply agree that the marinade obtained with such a replacement will contain more liquid than provided for in the original recipe.

Illustration: How to change the unit of measurement

When using the calculator, you may notice that sometimes the sum of the volumes of vinegar and water from the recipe does not slightly coincide with the sum of the volumes of the replacement vinegar and water. There is no mistake in this, because... When two liquids are mixed, their total volume may change due to the fact that the density of the solution depends on the concentration. The densities of solutions also depend slightly on temperature; our calculator calculates on the assumption that the temperature of the solutions is 20 degrees Celsius. This dependence of the solution density on temperature has almost no effect on the accuracy of calculations for home canning needs.

Vinegar is a wine fermentation product that has been known to man since ancient times. This substance was first used in the third century BC. The famous Greek scientist Theophrastus was the first to describe the effect of vinegar on metals, leading to the appearance of some pigments used in art.

Even in ancient Rome, wine was specially prepared in lead pots. This wine was very sour, which was its distinctive feature. The result was a drink of increased sweetness, which was called “sapa”. “Sapa” contained a lot of lead acetate - that same sweet substance. Because of this drink, lead poisoning was very common among the Roman aristocracy. At the beginning of the 8th century, Jabiribn Hayyan, an Arab alchemist, was first able to obtain acetic acid through distillation.

Acetic acid is a colorless liquid with a characteristic sour taste and pungent odor. It is hygroscopic. It dissolves in water within unlimited limits, so you should know in advance in what proportions to dilute acetic acid. It is miscible with most solvents, but best of all with HCl, HF, HBr, HI. Exists in the form of linear and cyclic dimers.

How is acetic acid obtained?

One of the most common industrial methods for producing acetic acid is the oxidation of acetaldehyde with atmospheric oxygen. The process is performed in the presence of a special catalyst - manganese acetate at a temperature of 50 to 60 ° C.

2CH3CHO + O2 → 2 CH3COOH

Previously, other methods for producing acetic acid were used, such as the oxidation of butane and acetaldehyde. Oxidation of acetaldehyde occurred in the presence of manganese at elevated pressure and temperature. The output could be 95% acetic acid.

But still, a natural acid is one that is obtained by fermentation. It can be grape or apple wine.

The properties of this substance may vary depending on the percentage of water in it. Because of this, for many centuries chemists believed that the acid from acetates and the acid from wine were two different substances. Naturally, this opinion was wrong. It all depends on the concentration of water.

Types of acetic acid.

96-100% is glacial (anhydrous) acetic acid, which is a colorless hygroscopic liquid or colorless crystals with a very unpleasant and pungent odor. Glacial acetic acid is used to carry out the synthesis of various dyes, as well as to accelerate the production of acetone and cellulose acetate. Glacial acid can also be used in the food industry, but only in the form of acetic essence or vinegar. It should be noted that in everyday life it can be used for cooking. This is due to the fact that it can be easily diluted with water if you know the correct proportions.

Glacial acetic acid is obtained by synthesis or fermentation of several organic substances. Also, glacial acid is always contained in the products of dry distillation of certain types of wood.

A 70-80% solution of acetic acid is called vinegar essence. Acetic essence is the trade name for an aqueous solution of food acetic acid, which is obtained by fermentation of acetic acid alcohol liquids. As a rule, vinegar essence is used in the preparation of marinades, table vinegar and food canning. There are times when a recipe calls for vinegar essence for a twist, but the kitchen only has regular table vinegar 9%, or vice versa. Most housewives do not know how to get out of this situation. Therefore, you should know that these liquids are interchangeable. The main thing is to know how to properly dilute acetic acid, namely in what proportions.

For example, from table vinegar you need to get a 70% solution of vinegar essence. In this case, you need to reduce the amount of water by as much as you plan to add a bite. The calculation formula is very simple:

1 tablespoon of vinegar essence = 8 tablespoons of 9% vinegar per 7 tablespoons of water; 1 tablespoon of vinegar essence = 12 tablespoons of vinegar 6% per 11 tablespoons of water; 1 tablespoon of vinegar essence = 21 tablespoons of 3% vinegar per 20 tablespoons of water.

It should be noted that vinegar essence is a rather toxic substance, poisoning with which is considered the most common of household intoxications. Thus, a lethal dose, in the absence of verified medical assistance, is 30-50 milliliters of 80% vinegar essence.

If someone drinks acetic acid in its pure form, he will suffer severe burns to the mucous membranes of the pharynx and oral cavity, and the stomach and esophagus will also be affected. The most common consequences of absorption of acetic acid include hemolysis, hemoglobinuria, acidosis, and blood clotting disorders.

Vinegar (3-15% aqueous solution of acetic acid) is a product with a certain content of acetic acid. Often this substance is obtained as a result of microbiological synthesis using acetic acid bacteria from special alcohol-containing raw materials. Table vinegar can also be obtained from glacial acetic acid or mowing essence; you just need to know how acetic acid is diluted.

It is a slightly colored or colorless transparent liquid with a sharp sour taste and a specific unpleasant aroma. Vinegar is divided into synthetic and natural. It is widely used in cooking.

Natural food vinegar is produced in the following assortment: Fruit and apple (from fruit raw materials). Alcohol (from ethyl alcohol for food production). Wine (from grapes and wine materials). Balsamic (from grapes and wine materials through long-term aging in barrels of various types of wood). Flavored alcohol with natural flavors (plant extracts, spices). Malt. Whey (from purified whey).

As for synthetic vinegar, for food purposes it is produced in its pure form and with the addition of various flavors (synthetic, identical to natural and natural). It should be noted that in some countries the production of vinegar for food purposes is prohibited (Bulgaria, USA and France).

We dilute the vinegar essence correctly.

Vinegar is an indispensable tool in everyday life, namely in the kitchen. There is vinegar of varying concentrations, but most often housewives use 6% and 9% concentrations. Acetic essence is not used due to ignorance or inability to prepare a 3rd solution of acetic acid with 70% essence.

Today, on bottles with vinegar essence labels, manufacturers write that it needs to be diluted with water in a ratio of 1:20, but this is not entirely true. There are also bottles where there is no such inscription at all. Therefore, you need to know how to use vinegar essence to get a table bite of varying concentrations.

To dilute the essence, you need to take cold water, filtered or boiled. A conventional unit (1 part) can be considered 1 tablespoon. The calculation on the vinegar calculator will show the inverse ratio of vinegar essence to table vinegar.

To prepare 3% vinegar, you need to take 1 part of vinegar essence and dilute it in 22 or 22.5 parts of water, that is, the ratio is 1:22 or 1:22.5. If you use a special calculator for vinegar, then instead of 1 tablespoon, which contains 15 ml of liquid, 70% vinegar, you need to take 24.9 tablespoons of 3% vinegar.

To prepare 4% vinegar, take 1 part of the essence and dilute it in 17 parts of water. The resulting ratio is 1:17. Based on a special calculator for vinegar, the indicators are as follows: instead of 1 tablespoon of 70% vinegar, you should take 18.6 tablespoons of 4% table vinegar.

If you need to prepare 5% vinegar, then the ratio will be 1:13, that is, one part of vinegar essence must be diluted in 13 parts of water. Having looked at the calculation on the bite calculator, it will show that instead of one tablespoon of 70% vinegar, you should take 14.9 tablespoons of table vinegar with a concentration of 5%.

If you do not know how to dilute acetic acid to 6 vinegar, then you need to take one part of vinegar essence and dilute it in 11 parts of water, that is, in a ratio of 1:11. A calculation using a vinegar calculator will show that instead of one tablespoon of vinegar essence, you need to take 12.4 tablespoons of 6% vinegar.

To prepare 7% table vinegar from vinegar essence, take one part of the essence and dilute it in 9 parts of water (ratio 1:9). A reverse calculation on the calculator will show that instead of one tablespoon of 70% acetic acid, you need to take 10.6 tablespoons of vinegar with a concentration of 7%.

To prepare table vinegar with a concentration of 8%, you need to take one part of vinegar essence and dilute it in a ratio of 1:8, that is, in 8 parts of water. A calculation on a vinegar calculator will show that instead of one tablespoon of 70% vinegar, you should take 9.3 tablespoons of 8% vinegar.

Before diluting acetic acid to 9 percent vinegar, you need to make sure that the essence has a concentration of 70%. After this, one part of vinegar essence should be diluted in 7 parts of water (ratio 1:7). Calculation on the calculator will show that instead of one tablespoon of essence with a concentration of 70%, you need to take 8.2 tablespoons of 9% table vinegar.

To prepare 10% table vinegar, take one part of vinegar essence and dilute it in a ratio of 1:6, that is, in 6 parts of water. Based on the calculation using the “vinegar” calculator, it will be seen that instead of one tablespoon of 70% vinegar, you should take 7.4 tablespoons of vinegar with a concentration of 10%.

To prepare 30% vinegar, which is very necessary when canning various vegetables, you need to dilute one part of the essence in 1.5 parts of water, that is, in a ratio of 1: 1.5. A calculation on a vinegar calculator will show that instead of one tablespoon of 70% vinegar, you should take 2.4 tablespoons of vinegar with a concentration of 30%.

There are cases when, instead of 70% vinegar, people mistakenly buy 30% vinegar. But this is not a problem, since it can also be easily diluted, you just need to know how to properly dilute acetic acid from a concentration of 30%, since the proportions will already be different.

In order to obtain ordinary 3% table vinegar from vinegar essence, which has a concentration of 30%, you need to dilute it in a ratio of 1:10. That is, one part of vinegar essence is diluted in 10 parts of water. Reverse calculation on the bite calculator will show that instead of one tablespoon of 30% vinegar, you should take 1.4 tablespoons of table vinegar with a concentration of 3%.

To prepare a 4% table bite from vinegar essence with a concentration of 30%, you need to dilute one part of it in 7 parts of water, that is, in a ratio of 1:7. If you make the calculation using a special bite calculator, it will show that instead of one tablespoon of 30% vinegar, you should take 7.8 tablespoons of regular 4% vinegar.

To prepare table vinegar with a concentration of 5%, you should dilute one part of 30% vinegar essence in 6 parts of water (ratio 1:6). By performing the calculation on the vinegar calculator, you can make sure that instead of one tablespoon of a 30% bite, you need to take 6.2 tablespoons of a bite with a 5% concentration.

If you do not know how to make vinegar from acetic acid 6, then you need to take one part of acetic essence with a concentration of 30% and dilute it in 5 parts of cold, infiltrated water, that is, in a ratio of 1:5. A reverse calculation using a special bite calculator will show that instead of one part of the essence, you need to take 5.2 tablespoons of ordinary table vinegar with a concentration of 6%.

During the preparation of table vinegar with a concentration of 7%, essentially nothing changes except the proportion. You should take one part of 30% vinegar essence and dilute it in 4 parts of water. Calculation using a “vinegar” calculator will show that instead of 1 tablespoon of 30% vinegar, you should take 4.4 tablespoons of 7% table vinegar.

To prepare ordinary 8% table vinegar from vinegar essence with a concentration of 30%, you need to take one part of the essence and dilute it in 3.5 parts of water. The ratio will be 1:3.5. A calculation on a special bite calculator will show that instead of one tablespoon of bite with a 30% concentration, you should take 3.9 tablespoons of regular 8% table vinegar.

Before converting acetic acid into vinegar 9, you should prepare cold filtered water in advance and check whether the vinegar essence has a concentration of 30%, since the ratio for this concentration will be presented below. One 30% acetic acid must be diluted in 3 parts of water. If you consider the calculation on a vinegar calculator, then instead of one tablespoon of vinegar with a concentration of 30%, you should take 3.4 tablespoons of regular 9% vinegar.

To prepare 10% vinegar from vinegar essence with a concentration of 30%, you need to take one part of it and dilute it in 2.5 parts of water (ratio 1: 2.5). A calculation on a vinegar calculator will show that instead of one tablespoon of 30% vinegar, you need to take 3.1 tablespoons of regular table vinegar with a concentration of 10%.

So, the most common ratios for obtaining vinegar of a certain concentration were discussed above. But you can always achieve the desired concentration yourself; for this you should know one small formula: K = Sysh/Str. In this formula, K is the coefficient, Csx is the initial concentration, Str is the required concentration. To make this formula easier to understand, consider a small example.

We need to dilute 70% vinegar essence so as to obtain table vinegar with a concentration of 2%. We substitute the values into the formula: K = 70/2 = 35. Thus, to get 2% vinegar, you need to dilute 1 part of the essence with 35 parts of water.

Safety precautions when working with vinegar essence.

Acetic essence or diluted food vinegar are very often the culprits of burns and poisoning. It is vinegar essence with a concentration of 70% that most often causes poisoning and burns. This is due to the fact that most people do not know how to convert acetic acid to bite 9 and do it “by eye”. Not only 70% acetic acid can cause burns and poisoning, this can also be achieved with 30% acid. Even a bite with a concentration of 2% is dangerous, especially for the eyes.

If vinegar essence is taken orally, a burn immediately forms in the mouth, throat and throughout the entire digestive tract, causing severe pain. The pain will continue when swallowing and lasts for about 10 days. A stomach burn, in addition to pain, is accompanied by vomiting blood. Once in the larynx, vinegar essence causes hoarseness and swelling, which can lead to difficulty breathing, wheezing, bluish skin and suffocation.

If 15-30 ml of liquid was taken orally, this causes a mild form of poisoning, 30-70 ml - moderate, and 70 ml and above - severe, in which death is likely. In most cases, death occurs on the first day after poisoning due to pain shock, hemolysis and other intoxication phenomena. On the second to fifth days after poisoning, death is caused by pneumonia, and in the longer term, heavy bleeding from the digestive tract. In case of acute poisoning, the causes of death are acute liver and kidney failure.

Therefore, you should remember these rules:

Do not clean coins with vinegar essence in the kitchen; - When cleaning coins, do not drink drinks or eat food at the same time; - wash your hands thoroughly if they are dirty in the solution.

First aid for poisoning with vinegar or vinegar essence.

If you have diluted acetic acid incorrectly, or are poisoned by acetic acid in some other way, then you must immediately resort to first aid. In case of contact with the eyes, they should be rinsed immediately, copiously and for a long time with cold water, then drip 1-2 drops of novocaine. After this, you need to drip special antibiotics, for example, a 0.25% solution of chloramphenicol.

Irritation of the upper respiratory tract can be eliminated by rinsing the throat and nose with cold water or inhaling a soda solution. It is also recommended to drink warm Borjomi water or milk with soda.

In case of contact with skin, rinse thoroughly with tap water. You can use soap or a 0.5-1% alkali solution. The burn site should be treated with a disinfectant solution, preferably furatsilin. Treat the burn site with disinfectant solutions, for example, furatsilin.

If a person drinks acetic acid, then immediate gastric lavage is necessary using a thick probe, which is lubricated with vegetable oil. It is recommended to add egg white or milk to cold water. The use of laxatives and soda is strictly prohibited. If gastric lavage fails, then the victim should drink 3-5 glasses of cold water and induce artificial vomiting. This procedure must be repeated 3-4 times. The use of emetics is contraindicated. You can take starch, beaten egg yolks, milk and mucous infusions orally. You can put something cold on your stomach. It is recommended to swallow small pieces of ice. To avoid painful shock, the victim should be administered strong analgesics (morphine, promedol). In a hospital setting, intensive therapy and symptomatic treatment are provided.