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| Vinegar(vinegar) |  | acetum, chili_vinegar, cider_vinegar, vinegar, wine_vinegar |
| appearance as argument number 1 |
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| (documentation Vinegar EnglishLanguage "Vinegar is an acidic liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid). It also may come in a diluted form. pH of table vinegar ranges from 2.4 to 3.4 (higher if diluted). The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling. Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times and is an important element in European, Asian, and other cuisines. [Wikipedia]") | Food.kif 3594-3602 |
| appearance as argument number 2 |
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| (termFormat EnglishLanguage Vinegar "vinegar") | domainEnglishFormat.kif 65701-65701 |
| antecedent |
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| (=> (instance ?V Vinegar) (attribute ?V AcidicPH)) |
Food.kif 3603-3605 | If X is an instance of vinegar, then acidic pH is an attribute of X |
| (=> (instance ?V Vinegar) (exists (?F) (and (instance ?F Fermentation) (result ?F ?V)))) |
Food.kif 3607-3612 | If X is an instance of vinegar, then there exists Y such that Y is an instance of fermentation and X is a result of Y |
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