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   Vinegar
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| 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 3556-3564 | |
| (subclass Vinegar Colloid) | Food.kif 3565-3565 | Vinegar è una sottoclasse di Colloid |
| appearance as argument number 2 |
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| (termFormat EnglishLanguage Vinegar "vinegar") | domainEnglishFormat.kif 65700-65700 |
| antecedent |
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| (=> (instance ?V Vinegar) (attribute ?V AcidicPH)) |
Food.kif 3566-3568 | |
| (=> (instance ?V Vinegar) (exists (?F) (and (instance ?F Fermentation) (result ?F ?V)))) |
Food.kif 3570-3575 |
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