Uviniga: amaphesenti kufanele ibe?

Uviniga (iphesenti engadingeka Culinary, sichaza ngokuningiliziwe ngezansi) iwumkhiqizo sasivumela abukhali, okuyinto kuveza ukuvutshelwa isikhathi eside utshwala-aqukethe ukudla okungokwenyama. Le ngxenye ukudla eziningi ezikhiqizwa kwamanye ngesimo kungekho nto enemibala emihle noma anemibala kancane liquid esobala nge iphunga othize abukhali futhi-omuncu ukunambitheka.

Uviniga: iliphi iphesenti acid kufanele ibe ukudla

Khiqiza into ngenhloso Culinary izindlela ezahlukene. Othile kwenza kube kusuka apula, amagilebhisi, lwemithombo, kakhukhunathi nokunye., Futhi abaningi nje buhlanjululwe uviniga essence. Uma sivumelane nazo zonke izimfuneko inqubo diluting umthombo kanzulu kakhulu izinto zokusetshenziswa ke uthola uviniga evamile. Yini iphesenti isidingo ukulungiselela izitsha ahlukahlukene, ungafunda ngokuqondile iresiphi. Kodwa emkhakheni ochwepheshe Culinary bathi okwenza ukhukhamba okuzenzela noma ehla esiphundu kufanele kube kuphela kusukela ngaphansi kanzulu umkhiqizo acetic. Ngamanye amazwi, ekhishini okungcono kakhulu esinakho iwukusebenzisa 3%, 6% noma 9% isipuni acid. Ngempela, ikhambi elinjalo lingaphansi yingozi umzimba womuntu futhi cishe akalokothi abangele ukudla okunobuthi.

Kanjani ukuze uthole uviniga ekhaya

Kufanele kuqashelwe ukuthi inqaba ethulwa isithako yayo ibuthakathaka hhayi kuphela, kodwa futhi kakhulu izinhlekelele. Kulokhu, i-asidi ibizwa ngokuthi i-essence. Ezitolo zokudla, isithako kungatholakala izinhlobo ezimbili: 30% no-70%. Yiqiniso, umkhiqizo elinjalo isetshenziswa ukupheka noma kunjalo akufanele kube. Kodwa ngoba kulula ukwenza isixazululo ezibuthakathaka, okuzokwenza singaba usizo kabi ngesikhathi bayobhaka amaswidi (eqeda baking soda) noma ukwenza ukhukhamba ebusika. Ake sihlole kabanzi indlela yokwenza uviniga, zingaki amaphesenti isixazululo kungenziwa basakaza essence kanzulu kakhulu, futhi kanjani ukugcina umkhiqizo osuphelile ekhaya.

izakhi ezidingekayo kanye nemishini ukulungiswa uviniga

Ukuze ukupheka ikhambi, udinga izithako ezilandelayo futhi imishini:

• Ingqikithi acetic (30% noma 70%);
• selehlile ngokuphelele amanzi abilisiwe (kungaba cool kancane);
• ingilazi ibhodlela isigamu-litre noma litre;
• uphondo.

inqubo ukulungiselela

Ngaphambi ngokuzalanisa Uketshezi bagxila kakhulu kufanele ubilise amanzi evamile ukuphuza, bese kuphole ke. Ngokulandelayo, uhlanganise uketshezi ezimbili ezihlukene. Lokhu kumele kwenziwe ngesisekelo onjani isixazululo osidingayo ukuze uthole. Uma etafuleni edingekayo 3% uviniga ke-30% ingxenye kokuqala yoqobo ukungezwa izingxenye 10 amanzi (70% - 22.5 l) uma 6% - ke 1 kuya ku-7 (30%) kanye 1 kuya 17 (u-70 %). Uma kudingekile 9% isixazululo, olinganise zimi kanje: 1 kuya ku-3 (at 30% kokuqala) kanye 1 kuya ku-7 (70%).

Ukugcina lezo izikimu, uthola uviniga yangempela. Yini iphesenti isixazululo edingekayo, ukulungela inhloso ethize, ungalungisa ngokwakho. Londoloza umkhiqizo elinjalo futhi esiqandisini futhi ngaso ekamelweni lokushisa.