Synthesis of wine vinegar - Digital

LC2.4.1.2C

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Description

The production of vinegar had already been the work of many advanced civilisations in ancient times. The alcohol obtained from fermented fruits was further fermented to acetic acid, similar to today. In this experiment, the students produce vinegar themselves by fermenting brandy and table wine for 4 weeks. The necessary micro-organisms come from the air.

Components of equipment sets

1	30945 4	Universal pencil
1	665754 4	Measuring cylinder 100 ml, with plastic base
2	664154 4	Watch glass dish 80 mm Ø
2	602022 4	Beaker Boro 3.3, 100 ml, squat
1	664131 4	Beaker Boro 3.3, 400 ml, squat
1	524005W2	Mobile-CASSY 2 WiFi
1	524452 8	pH Adapter M
1	529673 8	pH combination electrode, BNC
1	6744670 4	Buffer solution pH 7.00, 250 ml
1	6744640 4	Buffer solution pH 4.00, 250 ml
1	610010 8	Laboratory safety goggles

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Synthesis of wine vinegar - Digital

Description

Components of equipment sets

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