Cuka

Cuka minangka cuweran banyu asam asetat lan bahan kimia tilak sing bisa kalebu rasa . Cuka biasane ngemot 5-8% asam asetat kanthi volume.^[1] Racaké asam asetat diproduksi kanthi fermentasi etanol utawa gula dening bakteri asam asetat .^[2] Ana macem-macem jinis cuka, gumantung saka bahan sumber. Cuka saiki umume digunakake ing seni kuliner : minangka bahan masak sing asam, utawa asem .

Iki minangka asam ringan sing paling gampang diproduksi, miturut sejarah duwe maneka panggunaan industri lan domestik (kaya ta panggunaan minangka pembersih rumah tangga ).^[1]

↑ ^a ^b "Vinegar". TH Chan School of Public Health, Harvard University. 1 October 2019. Dibukak ing 4 March 2020.
↑ Nakayama T (1959). "Studies on acetic acid-bacteria I. Biochemical studies on ethanol oxidation". J Biochem. 46 (9): 1217–25.

[harvard-1] "Vinegar". TH Chan School of Public Health, Harvard University. 1 October 2019. Dibukak ing 4 March 2020.

[2] Nakayama T (1959). "Studies on acetic acid-bacteria I. Biochemical studies on ethanol oxidation". J Biochem. 46 (9): 1217–25.

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