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Abstract


A Research on Determiding The Base Criteria To Differentiate Natural and Contributed Vinegars
Vinegar is a tasty aiment which is produced by the resuist of acetic acid fermantation of the intoxicating maishe of fruits, especially grape. Vinegar, which is am important product of food industry, has a wide area of using. There are apporoximaiely 15 installations pro- ducing vinegar in our country. And about 10 small installations occa- tionoily produce vinegar to the market, it's guessed that probably some of the vinegar installations add1 synthetic acetic acid in the vinegar. Therefore, it has gained a major importance, to determine the component of natural fermantation vinegars and also separate the syntetic acetic acid added into them. For this reason investigations are done; trying to reach to the agreeable crieria, by developing easy application met¬hods. With the standard laboratory analysis it doesn't seem possible to determine, the criteri that shali bring certain results in this area. On the other hand, it seems possible to differentiate natural fermantation vinegar from the vinegar that has contributed with synthetic acetic acid only by studing the life of carbon atoms. There aren’t any radioac¬tive carbon; measuring iabrotories yet in our conutry to serve the aim, so it's necessary to find classic analysis procedures to differentiate the natural vinegar and contributed vinegar from one another. In this rese-arch, asetil-metil-karbinol (AMK} test which is being used heretofore at the separation; of natural vinegar from the synthetic acetic acid cont¬ributed vinegar, is studied also with the other analysis methods for to emphasize the data. It has been clear hat, by determining the sugariess sharp matter-, unevaporate acid, oxidation number, number of ester; number of iodine and other things, together with AMK test gives a heal¬thier and reiaible result; But at first mtural vinegars must be produced in order to find out he average amounts of the above menioned things.

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    Journal of Agricultural Faculty of Gaziosmanpasa University (JAFAG) is an international peer-reviewed journal and belonged to the Gaziosmanpasa University Faculty of Agriculture since 1985.

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