|
Results for vinegar
|
On this page:
|
[Middle English vinegre, from Old French vinaigre : vin, wine (from Latin vīnum) + aigre, sour (from Vulgar Latin *acrus, from Latin ācer).]
Background
Vinegar is an alcoholic liquid that has been allowed to sour. It is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. The word is from the French vin (wine) and aigre (sour).
History
The use of vinegar to flavor food is centuries old. It has also been used as a medicine, a corrosive agent, and as a preservative. In the Middle Ages, alchemists poured vinegar onto lead in order to create lead acetate. Called "sugar of lead," it was added to sour cider until it became clear that ingesting the sweetened cider proved deadly.
By the Renaissance era, vinegar-making was a lucrative business in France. Flavored with pepper, clovers, roses, fennel, and raspberries, the country was producing close to 150 scented and flavored vinegars. Production of vinegar was also burgeoning in Great Britain. It became so profitable that a 1673 Act of Parliament established a tax on so-called vinegar-beer. In the early days of the United States, the production of cider vinegar was a cornerstone of farm and domestic economy, bringing three times the price of traditional hard cider.
The transformation of wine or fruit juice to vinegar is a chemical process in which ethyl alcohol undergoes partial oxidation that results in the formation of acetaldehyde. In the third stage, the acetaldehyde is converted into acetic acid. The chemical reaction is as follows: CH3CH2OH=2HCH3CHO=CH3COOH.
Historically, several processes have been employed to make vinegar. In the slow, or natural, process, vats of cider are allowed to sit open at room temperature. During a period of several months, the fruit juices ferment into alcohol and then oxidize into acetic acid.
The French Orleans process is also called the continuous method. Fruit juice is periodically added to small batches of vinegar and stored in wooden barrels. As the fresh juice sours, it is skimmed off the top.
Both the slow and continuous methods require several months to produce vinegar. In the modern commercial production of vinegar, the generator method and the submerged fermentation method are employed. These methods are based on the goal of infusing as much oxygen as possible into the alcohol product.
Raw Materials
Vinegar is made from a variety of diluted alcohol products, the most common being wine, beer, and rice. Balsamic vinegar is made from the Trebbiano and Lambrusco grapes of Italy's Emilia-Romagna region. Some distilled vinegars are made from wood products such as beech.
Acetobacters are microscopic bacteria that live on oxygen bubbles. Whereas the fermentation of grapes or hops to make wine or beer occurs in the absence of oxygen, the process of making vinegars relies on its presence. In the natural processes, the acetobacters are allowed to grow over time. In the vinegar factory, this process is induced by feeding acetozym nutrients into the tanks of alcohol.
Mother of vinegar is the gooey film that appears on the surface of the alcohol product as it is converted to vinegar. It is a natural carbohydrate called cellulose. This film holds the highest concentration of acetobacters. It is skimmed off the top and added to subsequent batches of alcohol to speed the formation of vinegar. Acetozym nutrients are manmade mother of vinegar in a powdered form.
Herbs and fruits are often used to flavor vinegar. Commonly used herbs include tarragon, garlic, and basil. Popular fruits include raspberries, cherries, and lemons.
Design
The design step of making vinegar is essentially a recipe. Depending on the type of vinegar to be bottled at the production plant—wine vinegar, cider vinegar, or distilled vinegar—food scientists in the test kitchens and laboratories create recipes for the various vinegars. Specifications include the amount of mother of vinegar and/or acetozym nutrients added per gallon of alcohol product. For flavored vinegars, ingredients such as herbs and fruits are macerated in vinegar for varying periods to determine the best taste results.
The Manufacturing
Process
The Orleans method
The submerged fermentation
method
The generator method
Bascsamic vinegar
Quality Control
The growing of acetobacters, the bacteria that creates vinegar, requires vigilance. In the Orleans Method, bungholes must be checked routinely to ensure that insects have not penetrated the netting. In the generator method, great care is taken to keep the temperature inside the tanks in the 80-100°F range (26-38°C). Workers routinely check the thermostats on the tanks. Because a loss of electricity could kill the acetobacters within seconds, many vinegar plants have backup systems to produce electrical power in the event of a blackout.
Byproducts/Waste
Vinegar production results in very little by-products or waste. In fact, the alcohol product is often the by-product of other processes such as winemaking and baker's yeast.
Some sediment will result from the submerged fermentation method. This sediment is biodegradable and can be flushed down a drain for disposal.
The Future
By the end of the twentieth century, grocery stores in the United States were posting $200 million in vinegar sales. White distilled vinegar garners the largest percentage of the market, followed in order by cider, red wine, balsamic, and rice. Balsamic vinegar is the fastest growing type. In addition to its continued popularity as a condiment, vinegar is also widely used as a cleaning agent.
Where to Learn More
Books
Lang, Jenifer Harvey, ed. Larousse Gastronomique. New York: Crown, 1984.
Proulx, Annie, and Lew Nichols. Cider: Making, Using and Enjoying Sweet and Hard Cider. Pownat, VT: Storey Communications, 1997.
Watson, Ben. Cider Hard and Sweet: History, Traditions, and Making Your Own. Woodstock, Vermont: Countryman Press, 1999.
Other
Alcoholic Drinks of the Middle Ages: Vinegar. December 2001. <http://www.geocities.com/Paris/1265/cvinegar.html>.
Sonomna Vinegar Works Web Page. December 2001. <http://www.sonomavinegar.com>.
[Article by: Mary McNulty]
A food condiment containing mainly acetic acid that is produced by the bacterial oxidative fermentation of various ethanolic solutions. Vinegar is one of the oldest fermented foods used by humans. Babylonian records indicate that vinegars prepared from wines and beer were widely used as early as 5000 b.c. See also Acetic acid; Wine.
The names for the different vinegars are based on the substrates from which they are made. These include the juices from different fruits, starchy vegetables, cereals, and distilled ethanol (ethyl alcohol). In the United States, white distilled vinegar makes up over 80% of the annual production. Much of the white distilled vinegar is made from denatured synthetic ethanol. Nitrogen compounds, minerals, and other nutrients must be added to the alcohol medium to support the growth and metabolism of the acetic acid bacteria. Most other vinegars are made from ethanolic solutions generated by a yeast fermentation. Cider vinegar is produced from yeast-fermented apple juice, wine vinegar (such as Balsamic vinegar) from fermented grape juice. Other juices such as pineapple, orange, and pear, as well as sugarcane syrup and molasses, can serve as fermentation substrates. Vinegar is also produced from starchy vegetables such as potatoes and from cereals such as barley, corn, and rice. Malt vinegar is made from an infusion of barley malt and other cereals in which the enzymes in the malt have converted the starch to fermentable sugars. See also Enzyme; Ethyl alcohol.
Vinegar sold in the United States must contain at least 4 g of acetic acid per 100 ml of solution (40-grain vinegar). Other federal specifications describe permitted color, odor, presence of trace metals, and alcohol content. Nondistilled vinegars possess distinctive colors and flavors that reflect the properties of the original substrate.
Bacteria belonging to the genus Acetobacter are primarily responsible for the vinegar fermentation. Four species are recognized; they are distinguished on the basis of nutrient requirements, production of brown pigments, and tolerance to ethanol. All acetic acid bacteria require oxygen for growth and metabolism. See also Industrial microbiology.
A variety of methods are used for the production of vinegar. The simplest fermentations are slow and inefficient but are relatively foolproof and utilize inexpensive equipment. Submerged fermenters produce 120–150-grain vinegar in minimal time, but they are expensive and system failures can occur. See also Fermentation.
A 4% solution of acetic acid; the product of two fermentations, first with yeast to convert sugars into alcohol, then this liquor, called gyle (6-9% alcohol), is fermented with Acetobacter spp. to form acetic acid.
In most countries vinegar is made from grape juice (wine vinegar; may be from red, white, or rosé wine).
Malt vinegar is made from malted barley and may be distilled to a colourless liquid. Cider vinegar (simply known as vinegar in the USA) is made from apple juice; vinegars may be flavoured with a variety of herbs. Non-brewed condiment (once called non-brewed vinegar) is a solution of acetic acid, 4-8%, coloured with caramel. Balsamic vinegar is made from grape juice that has been concentrated over a low flame and fermented slowly in a series of wooden barrels; made only around Modena, Italy.
[VIHN-ih-ger] Derived from the French vin aigre, "sour wine," vinegar is made by bacterial activity that converts fermented liquids such as wine, beer or cider into a weak solution of acetic acid (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages (like shrubs), to an odor-diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are a multitude of vinegar varieties available today. In the United States, the most popular styles are the fruity apple cider vinegar, made from fermented apple cider, and the rather harsh-tasting distilled white vinegar, made from a grain-alcohol mixture. The French prefer pleasantly pungent wine vinegars, which can be made from either red or white wine. In Britain the favorite is mild malt vinegar, obtained from malted barley. The exquisite Italian balsamic vinegar, made from white Trebbiano grape juice, gets its dark color and pungent sweetness from aging in barrels-of various woods and in graduating sizes-over a period of years. It should be noted that many balsamic vinegars contain sulfites, which are primarily added to inhibit the growth of unfavorable, flavor-detracting bacteria. Herb vinegars are made by steeping fresh herbs such as dill and tarragon in vinegar. Popular fruit vinegars include those made with raspberries and blueberries. Mild and slightly sweet rice vinegar, made from fermented rice, is widely used in Japanese and Chinese cooking. It's a key element in dishes such as sushi. Cane vinegar is made from sugarcane and has a rich, slightly sweet flavor. Vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavor to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet-and-sour dishes and marinated herring. It's also widely used as a table condiment for dishes such as England's fish and chips. Vinegar should be stored airtight in a cool, dark place. Unopened, it will keep indefinitely; once opened it can be stored for about 6 months. See also mother of vinegar; su.
A warm, dilute solution of household vinegar; used as a substitute for acetic acid to dissolve accumulated dental calculus from a removable dental prosthesis.
For more information on vinegar, visit Britannica.com.
| Quantity | Energy (calories) |
Carbohydrates (grams) |
Protein (grams) |
Cholesterol (milligrams) |
Weight (grams) |
Fat (grams) |
Saturated Fat (grams) |
| 1 tbsp | 0 | 1 | 0 | 0 | 15 | 0 | 0 |
A spoonful of honey will catch more flies than a gallon of vinegar.
— Benjamin Franklin (1706-1790).
Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The
acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar[1] (typically 5%) and higher concentrations for pickling (up to 18%) although in
some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since
ancient times, and is an important element in Western and European,
The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.
The pH of vinegar is typically in the range of 2 to 3.5, depending on the concentration of acetic acid. Commercially available vinegar usually has a pH of about 2.4[citation needed].
Vinegar has a density of approximately 0.96 g/mL. The density level depends on the acidity of the vinegar.
Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC.[4]
In the Bible, it is mentioned as something not very pleasant (Ps. 69:21, Prov. 25:20), but Boaz allows Ruth to "dip her piece of bread in the vinegar" (Ruth 2:14). Nazirites, on the other hand, were not allowed to drink either wine vinegar or malt vinegar. Jesus was offered vinegar while on the cross according to the King James version of the Bible, yet actually it was sour wine or wine that was turning which was given out by women of charity to comfort people dying on the cross as this was a common daily occurrence as a Roman punishment of the time.
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days.
Vinegar eels (Turbatrix aceti), a form of nematode, may occur in some forms of vinegar. These feed on the mother and occur in naturally fermenting vinegar.[2] Most manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration.
So-called "white vinegar" (actually transparent in appearance), or sometimes referred to as spirit vinegar,[3] can be made by oxidizing a distilled alcohol.
Alternatively, it may be nothing more than a solution of acetic acid in water. Most commercial white vinegars are 5% acetic acid solutions, although some US states such as Virginia have laws prohibiting the sale of any product not made from acetous fermentation of alcohol as vinegar. They are made from grain (often maize) and water.
White vinegar is typically stronger and sharper than other vinegars, and as such is used in pickling recipes. It is also used for cleaning purposes.
Malt vinegar is made by malting barley, causing the
starch in the grain to turn to maltose. An ale is then
A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid colored with caramel (usually E150). There is also around 1-3% citric acid present. Non-brewed condiment is more popular in the North of England, and gained popularity with the rise of the Temperance movement [citation needed].
Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. Wine vinegar tends to have a less acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio.
Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color; it often contains mother of vinegar. It is currently very popular, partly due to its alleged beneficial health and beauty properties (see below). Due to its acidity, apple cider vinegar can be very caustic, even burning the throat. If taken straight (as opposed to usage in cooking), it should be diluted (e.g. with fruit juice) before drinking. Others dilute it with warm water and some add honey.[4] There have been reports of acid chemical burns of the throat in using the pill form.[5]
Fruit vinegars are made from fruit wines usually without any additional flavouring. Common
flavors of fruit vinegar include apple, black currant,
raspberry,
Most such vinegars are produced in Europe, where there is a growing market for high price vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors). Persimmon vinegar is popular in South Korea, and jujube vinegar is produced in China.[6] Umeboshi vinegar, a salty, sour liquid that is a by-product of umeboshi (pickled ume) production, is produced in Japan but is technically not a true vinegar.
Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged between 3 - 12 years. One can sometimes even find balsamics that have been aged for up to 100 years, though they are very expensive.[7][8] The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However, produced, balsamic needs to be made from a grape product.
Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow.
Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in white (actually light yellow), red, and black variants. The Japanese prefer a light and more delicate rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar is traditionally colored with red yeast rice, although some Chinese brands use artificial food coloring instead.[9] Black rice vinegar (made with black glutinous rice) is most popular in China, although it is also produced in Japan (see East Asian black, below).[9] It may be used as a substitute for balsamic vinegar, although its dark color and the fact that it is aged may be the only similarity between the two products.
Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.
Palm vinegar, known as sukang paombong in the Philippines, has a full body and delicate tingling sour taste verging on a kind of sweetness that makes it excellent stuff for dip and for cooking. This vinegar comes from the sap of young nipa fruits collected at the break of day.
Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.
Cane vinegar, made from sugar cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often labeled as sukang maasim, although this is simply a generic term meaning "sour vinegar."
Vinegar made from raisins is used in cuisines of the Middle East, and is produced in Turkey. It is cloudy and medium brown in color, with a mild flavor.[10][11]
Vinegar made from dates is a traditional product of the Middle East.[12]
Vinegar made from beer is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in Bavaria is a light golden color, with a very sharp and not overly complex flavor.[13]
Vinegar made from honey is rare, though commercially available honey vinegars are produced in Italyphoto and France.
Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof. It has an inky black color and a complex, malty flavor.[14] There is no fixed recipe and thus some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Chinkiang vinegar, originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China,[15] and is also produced in Tianjin and Hong Kong.
Shanxi mature vinegar (also called "overmature vinegar"), called Shanxi lao chencu (山西老陈醋) in Chinese,photo is produced primarily in Qingxu County, near the provincial capital of Taiyuan, in the northern Chinese province of Shanxi. The Shanxi Vinegar Culture Museum, a museum dedicated to the history of Chinese vinegar, has been built there.[5][6]
A somewhat lighter form of black vinegar, made from rice, is also produced in Japan, where it is called kurozu. Since 2004 it has been marketed as a healthful drink; its manufacturers claim that it contains high concentrations of amino acids.[16][17][18]
Vincotto (literally "cooked wine") is a dark, sweet vinegar produced artisanally in the Apulia region of southeastern Italy. It is made by cooking and reducing the must of Negroamaro and Black Malvasia grapes, then aging in an oak cask for four years. While the taste of vincotto echoes fine balsamic vinegar, vincotto is less woody and its flavor suggests nuances of prunes and spices.[19]
Popular fruit-flavored vinegars include those infused with whole raspberries, blueberries, or figs (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include blood orange and pear.
Herb vinegars are flavored with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.
Red vinegar is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices.
Spiced vinegar, from the Philippines (labeled as spiced sukang maasim), is flavored with chili peppers, onions, and garlic.[20][21]
Kombucha vinegar, also referred to as probiotic vinegar,[citation needed] is made from kombucha, a symbiotic culture of yeast and bacteria. The bacteria produce a complex array of nutrients and populate the vinegar with symbiotic bacteria which some claim promote a heathy digestive tract, though no scientific studies have shown this to date. Kombucha vinegar is primarily used to make a vinaigrette and flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation.
Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is an essential component of chutneys. It is often used as a condiment. Marinades often contain vinegar.
Many remedies and treatments have been ascribed to vinegar over millennia in many different cultures. However, few have been verifiable using controlled medical trials and several that are effective to some extent have significant risks and side effects.
A scientific study published in 2006 concluded that a test group of rats fed with acetic acid (the main component of vinegar) had "significantly lower values for serum total cholesterol and triacylglycerols", among other health benefits.[24]
Small amounts of vinegar (approx. 20 mls or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes.[25][26][27] This has also been expressed as lower glycemic index ratings in the region of 30%.[28][29]
Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed.[30][31] It has been proposed that a single application of vinegar can lead to reduced food intake.[32] One study suggested that overweight patients would likely be reluctant to use sufficient vinegar on a daily basis: "The findings of this group suggest that compliance with ingesting a high-dose vinegar beverage is challenging, even when it is derived from a fruit vinegar, and that weight/fat loss remains to be confirmed.[33]
Applying vinegar to jellyfish stings deactivates the nematocysts. However, placing the affected areas into hot-water is a more effective treatment because the venom is deactivated by heat. The latter requires immersion in 45 degrees celsius (113 F) water for at least four minutes for the pain to be reduced to less than that of vinegar.[34] However, vinegar should not be applied to portuguese man o' war stings, since their venom is different and vinegar can actually cause the nematocysts from their venom to discharge, making the pain worse.[35] The hot water immersion or cold ice pack treatments have been shown to be the best for treatment of portuguese man o' war stings.[36]
Vinegar along with hydrogen peroxide (H2O2) is used in the livestock industry to kill bacteria and viruses before refrigeration storage. A chemical mixture of peracetic acid is formed when acetic acid is mixed with hydrogen peroxide. It is being used in some Asian countries by aerosol sprays for control of pneumonia. A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used.[citation needed]
Apple cider vinegar can be used to prevent some problems in the digestive systems of dogs, such as E. Coli. The vinegar is acidic until it enters the dog's body, and it lines its intestines. E. coli cannot attach to an alkaline vinegar-coated intestine.[citation needed]
White vinegar is often used and quite effective as a natural household cleaning agent. With some such purposes dilution with water is recommended for reduced risk of damaging certain surfaces. It is especially useful for cleaning mineral deposits such as calcium from water evaporation on glass, around tub and faucet fixtures, inside a coffee maker, water coolers, tile floors, or other smooth surfaces. It is best to let the area soak in vinegar for while to dissolve heavy deposits. Heating (below boiling point) vinegar also increases its effectiveness as in the case of cleaning inside a teapot. Care should be taken to not allow contact with eyes (if such contact occurs, the eyes should be flushed immediately and persistently with warm water) or skin (the affected skin area should be washed thoroughly after use). See Household chemicals.
Vinegar can be used as a herbicide as shown by scientific trials reported by the US Dept of Agriculture in 2002.[41] Vinegar made from natural products classified as organic and so there is interest in it being used on farms/orchards/gardens certified as organic. The trials showed that a number of common weeds could be effectively controlled using vinegar with 5% to 20% acetic acid. The lower concentration is less effective. A crop of corn can be sprayed with vinegar at 20% strength without causing harm to that crop and so it can be used to help keep a corn crop clear of weeds.
Acetic acid is not absorbed into root systems and so vinegar will kill top growth but perennial plants will reshoot.[42]
Commercial vinegar available to consumers for household use does not exceed 5% and solutions above 10% need careful handling since they are corrosive and damaging to skin. Stronger solutions (i.e. greater than 5%) that are labeled for use as herbicides are available from some retailers.[43]
 |
Trivia sections are discouraged under
Wikipedia guidelines. The article could be improved by integrating relevant items and removing inappropriate ones. |
