How much will 50 ml in grams of vinegar. In a teaspoon

There is nothing to do in the kitchen without vinegar. It is needed for making marinades, it is added to borscht and salads, it is used to quench baking soda. But in each specific case, the concentration of OCT varies. A highly dilute acid is used in its pure form. For salads and dishes, 3% acetic is used for serving, for preservation - 9% acid. Housewives usually take a higher concentration. You can dilute the strong solution at any time.

The recipe includes such measurement methods as a tablespoon, dessert or teaspoon, a glass. In other recipes, the weight or volume of the solution is indicated - milliliters and grams. How to determine how much a dessert spoon weighs? To understand the weight, the table below will help.

Minor measurement errors remain. It is considered that the weight in grams is greater than the volume. But jewelry precision is required only in pharmaceutical recipes. For culinary purposes, it is enough to know that the weight of vinegar, like water, is comparable to its volume.

Knowing the volume of the product in ml, you can calculate the number of spoons. So, 25 ml of otst is 1 tablespoon and 1 dessert spoon. 3 tablespoons and 1 teaspoon will be able to replace 50 ml of the product. 5 tablespoons per milliliter - 75 ml. 100 ml of the product is equal to 6 tablespoons and 1 dessert spoon.

Measurement can be done in another way. It is useful in the preparation of marinades, where high acidity is required. Half a glass - 125 g, a quarter - 62.5 g. Since acetic acid liquid is practically not used in its pure form, it is not so much the weight of the product that is important as its ratio with the recipe components.

Dilution rules

Vinegar in high concentration is hazardous to health. If the acetic acid liquid enters the stomach, a burn occurs. The effect of the essence on the body leads to severe poisoning. Table varieties have an acid concentration of 3% to 15%. For culinary purposes, it is better to immediately purchase the ocet in the optimal concentration. In stores, you can find not only pure vinegar, but also salad varieties with an acid content of 3 to 6% and additional additives: spices, herbs, sweeteners.

For safety reasons, the product is not tasted on the tongue and the vapors are not inhaled after opening the bottle. The acidity may be higher than expected, which leads to burns of the mucous membranes.

If you dilute vinegar yourself and store the already diluted product, then always indicate the concentration on the label as a percentage. But usually the oset is diluted immediately before preparation in accordance with the requirements of the recipe.

Essence dilution

A bottle of vinegar essence will last longer. It can be diluted and also used in its pure form for domestic needs - removing stains, disinfecting, cleaning devices, etc. How to convert 70% acid into food ocet?

To obtain a nine percent solution, 7 parts of drinking water are taken for one part of the essence. A salad dressing can be obtained by combining 10 ml of essence with 110 ml of water, i.e. the ingredients are mixed in a 1:11 ratio.

The weakest is considered to be three percent vinegar. To get it, you need to take 1 part of acetic acid liquid for 22.5 parts of water. 4% composition comes out at a ratio of 1:17. For 5% acid, combine 1 part of the product with 13 parts of water. To obtain a 7% and 8% solution, the ocet is diluted in proportions 1: 9 and 1: 8, respectively.

When breeding, you should adhere to a clear rule - the essence is poured into the water, but not vice versa.

For marinating meat or making homemade mustard, 30% composition is required. You can get it if you dilute a tablespoon of the essence in one and a half tablespoons of water. To obtain a 9% composition, you can use the proven method - take a glass of liquid for two tablespoons of the essence. Additionally, you do not have to carry out measurements in parts and grams.

Vinegar diluted to the desired state in glass bottles with a tightly screwed cap. When pouring the acetic acid liquid, wear rubber gloves and keep away from the container to avoid inhaling the vapors.

Breeding table otst

In some cases, even 9% concentration turns out to be a lot for cooking. It also needs to be diluted to the required proportions. There is no need to adhere to special safety rules when working with food vinegar - the acidity is not so great as to cause burns or vapor poisoning.

To obtain 3% oct, 3 parts of water are taken. To obtain a 6% solution, 1.5 parts of liquid are required. Other ratios are not so in demand among housewives, but they should also be said about them. It will be possible to obtain a 7% and 5% solution if the acid is diluted in proportions of 1: 1.3 and 1: 1.8, respectively.

Alcoholic vinegar is a synthetic product with a low cost. In cooking, natural and more expensive varieties are often used: wine, apple, balsamic, rice. These varieties are low in acidity and rarely need to be diluted. Wine and apple are up to 6-9%. For the preparation of sauces and salads, they are often bred in half.

A highly diluted solution is used in cooking and for cleansing the body. It is impossible to use the remedy for medicinal purposes without consulting a doctor. Despite the certain benefits of the product and all the precautions, acid can harm the body and provoke diseases such as stomach ulcers, gastritis, etc.

Good day, dear readers! Today I am writing a short note on the topic: how to properly dilute 70 percent vinegar to make 9 percent. I have had vinegar essence of 70% for a long time, so today I decided to turn it into ordinary table vinegar 9%.

Now is the time for homemade preparations, many housewives actively use vinegar for conservation, and at this moment they may also have a question: how to make vinegar of the desired strength from the essence. In addition to cooking, vinegar is also used as a disinfectant; it is even treated with it (folk medicine).

Vinegar can be natural or synthetic. Naturally, natural vinegar is more expensive. But you can make it yourself from fruits (like apples or grapes). Natural vinegar will contain alcohol. Some housewives sometimes get vinegar instead of wine when the fermentation technology is violated.

Synthetic vinegar is chemically made from acetic acid. This is a cheap option for home cooking. It is used for pickling food, preserving it, adding it to salads, sauces and many other dishes.

Making 9 percent vinegar from 70 percent vinegar is very simple: you need to take 1 part 70% vinegar and 7 parts water. Stir vinegar with water - 9% vinegar is ready. For example, for 3 tablespoons of vinegar, you need to take 21 tablespoons of water.

Just be careful not to get the acetic acid on your skin. And you can even wear a gauze bandage, because the essence of the essence is pungent.

How to make vinegar from vinegar essence 3%, 4%, 5%, 6%, 9%, etc.

Quite often, lovers of culinary experiments find new recipes and immediately want to try them, and each of them probably faced such a problem as measuring the weight of products in grams or milliliters. Vinegar is one of those products that must be added as accurately as possible, and not "by eye" otherwise any dish can be hopelessly ruined.

Especially often the question arises when canning, how much vinegar is contained in a tablespoon, since sometimes you need to measure less, since the volume of the workpiece is less than indicated in the recipe.

How much to weigh in grams?

Almost always, the volume of liquid is equal to their weight, and vinegar is no exception. Therefore, it does not matter whether the grams or milliliters are indicated in the recipe, they will still be the same. But how to measure the required amount of vinegar without a measuring spoon? To do this, just know how much vinegar fits in different spoons or even a glass.

Unlike bulk products, vinegar cannot be poured "with a heap", therefore the units of measurement given in the table are quite accurate. You also need to know that a glass does not mean a mug or glass, but the most ordinary faceted glass. In this case, the glass is filled to the rim, not to the brim. The spoon must be filled to the brim.

How to dilute vinegar correctly

Fans of browsing culinary sites have probably come across the question of how to properly dilute vinegar to the desired concentration. Indeed, in one recipe a 5% solution may be indicated, in the second - 6%, in the third - 9%, and in the fourth even vinegar essence.

In order for their 70% acetic acid to obtain the desired concentrate, we will add water to one tablespoon of the essence.

The table can be used in the reverse order. For example, if you only have 6% vinegar, and you need 70%, then you need to take 11.5 tablespoons of the available vinegar. That's all the simple math.

Finally, I would like to add that vinegar is an acid, and you need to handle it carefully.

Acetic essence is a solution of 20% water and 80% concentrated acetic acid. In terms of organoleptic characteristics, it is a colorless liquid with a pungent specific odor and sour taste.

Food vinegar essence is obtained not by combining acid with water, but by distilling 5% vinegar, which naturally forms when wine is sour. Pure acid can only be removed chemically by acting on acetates with sulfuric acid.

Curious! 100% acetic acid is called glacial, because when cooled to 17 ° C, it turns into ice-like crystals.

In home cooking, we often come across not with the essence itself, but with its aqueous solution from 3 to 13%, known as table vinegar. However, for the preparation of some marinades and canned products, it is precisely a 70% acid solution that is required. What to do if it was not at hand? Is it possible and if so, how to replace vinegar essence with 9% vinegar?

Interchangeability of essence and vinegar

In fact, these 2 fluids are completely interchangeable, since they are made from the same raw materials and differ only in concentration.

For example, 9% vinegar consists of 1 part essence and 7 parts water. Those. 8 tablespoons of 9% vinegar contains 1 spoon of essence and 7 water. Their ratio is 1 to 7.

Knowing the correct ratio of essence and water in table vinegar of a certain concentration, you can easily calculate the required amount of components mixed to obtain it:

• 3% - 1 ml of essence and 20 ml of liquid (1:20);
• 4% - 1 ml of acid and 17 ml of water (1:17);
• 5% - 1 ml of vinegar essence and 13 ml of liquid (1:13);
• 6% - 1 ml of food acid and 11 ml of water (1:11);
• 9% - 1 ml of essence and 7 ml of liquid (1: 7).

Important! Vinegar essence can be dangerous in its pure form. Only 20 ml of the product is a lethal dose for humans, so strictly observe the proportions and caution when handling it..

How to replace the essence with ordinary vinegar

You can make calculations in the opposite direction to find out how much vinegar you need to take instead of 70% food essence. But since there is more water in a diluted solution than in a concentrated solution, you will have to add less liquid to the brine.

Consider 9% vinegar as an example. It consists of 8 parts, 1 of which is acid and 7 of which is water. Therefore, to replace 1 tsp. take essences 8 tsp. vinegar and subtract 7 tsp from the liquid specified in the recipe.

Or like this: 100 ml of essence = 800 mg 9 vinegar, in which 100 mg is acid, and 700 is water.

With the help of such simple mathematical calculations, you can draw up a pattern according to which 1 tsp essences are:

• 21 tsp vinegar 3%, minus 20 tsp marinade water;
• 18 tsp 4% solution and take away 17 tsp. liquids;
• 14 tsp vinegar 5%, minus 13 tsp water;
• 12 tsp 6% solution, subtract 11 tsp. liquids;
• 8 tsp vinegar 9% and minus 7 tsp. water.

On a note! One tablespoon contains 15 ml of vinegar. In the tea room - 5 ml.

Calculation example:

Suppose, according to the recipe, you need to pour 20 g of vinegar essence into the brine. How much 9% vinegar do you need?

• To make it easier to calculate, you can use the general formula:
  (V1 * 70%) / 9% = V2 , where V1- the volume of the essence, and V2- the amount of vinegar.
• We get: V2= 20 * 70% / 9% = 155.5 ml.
• Plus, do not forget that this 160 ml consists of 20 ml of essence and 140 ml of water, because their ratio is 1: 7. This means that 140 ml less liquid should be added to the dish.

Curious! On the labels of industrial products, vinegar essence is designated as a food additive - E260.

How else to get an equivalent replacement essence

Instead of the usual vinegar, dry citric acid can also be added to marinades during canning. It is a concentrated dry product in crystals, widely used in cooking for canning and preparing drinks.

Depending on how you dilute it, citric acid can replace vinegar of one concentration or another.

For one teaspoon of citric acid you will need:

• 9% - 14 st. l. water.
• 6% - 22 st. l. liquids.
• 5% - 29 st. l. water.
• 4% - 34 st. l. liquids.
• 3% - at 46 st. l. water.

And if you dilute 1 tbsp. l. citric acid with two tbsp. l. water, you get a good substitute for 70% vinegar essence!

Quite often, in recipes for culinary novelties, which fans of experiments would like to pamper their family and guests with, there is a dosage of 50 grams of vinegar. How many tablespoons is that? Not only young hostesses are interested in this question, but even experienced chefs who find themselves without the usual measuring dishes. It is known that vinegar is an acid that in small doses creates an exquisite taste of any dish, and in large doses it aggressively affects the human gastrointestinal tract. How to correctly measure the right amount of seasoning without spoiling your culinary masterpiece?

Types of vinegars, their weight (in grams) and volume (in milliliters)

The most popular varieties of vinegars used by cooks are:

• alcohol and apple (fruit or fruit);
• wine and rice;
• herbal (it is made from alcohol, and then enriched with aromas due to extracts of rosemary, pepper, basil, garlic, mint, tarragon, oregano, as well as other spices and herbs);
• balsamic, sherry and coconut, cane and malt, tea and whey.

Some types of ocetes (lat. Acetum) or vinegars are obtained in a natural way through the fermentation of wine, apple or berry cider (low-alcohol juice), beer, as well as any raw materials that can turn into mash. Other types of food additive E260 are obtained in biochemical production due to the activity of acetobacteria, which ensure the transformation of ethanol into acetic acid.

Concentration

The organic matter that is produced through the fermentation process is acetic acid concentrate. A vinegar essence is obtained from it by mixing with water, and then diluted to a weak solution of table vinegar. The essence contains approximately 70% acetic acid by volume of the liquid. Table vinegar is an unsaturated solution of the acid of the same name, the content of which in water can vary from 3 to 15 percent.
On store shelves, you can most often find vinegar 3%, 6% or 9%. The first two, with a weak acid concentration, are good for preparing salads. The question of how many ml of vinegar is in a 9% tablespoon is usually asked by housewives before pickling vegetables, meat or fish, as well as canning when they need a more concentrated product.

How many grams or milliliters of vinegar fit in different containers

• 5 ml or a gram of vinegar (table, acetic acid or essence) can be poured into a teaspoon;
• in the dessert - 10 ml (gram);
• in a tablespoon - 15 ml (gram);
• in a vodka shot - 50 ml (gram);
• into a faceted glass to a cylindrical edging - 200 ml (grams);
• and in the same container, but to the top, including the border - 250 ml (gram).

This weight and volume applies to any type of ocet, regardless of its strength.

Classification of different spoons by size and volume

If teaspoons, which are popular in our country, contain about 5 ml or a gram of exquisite liquid seasoning, then cutlery varies in size.
In order to find out how many ml of vinegar in a tablespoon can fit, you need to measure the length and width of its working container. For example, with a classic spoon with a scoop size:

• 4 by 7 cm, you can measure 18 grams or milliliters of ocet;
• another version of the device with a working surface of 3.5 by 5 cm - 12 grams (ml) of essence or edible seasoning;
• an American, Canadian, New Zealand or traditional Russian spoon filled to the brim holds a standard amount of liquid of 15 ml (gram).

Measuring spoons corresponding to the cutlery are designed for the same volume. There is also the largest tablespoon in the world - the Australian one. Its volume allows you to collect 20 g of ocet.
Culinary experts who prefer exotic cutlery need to take into account their difference in volume with traditional ones.

Algorithm for calculating other volumes and weights of vinegar

It is known from the school chemistry course that 1 ml, 1 gram and 1 cubic meter. ml of water are equal in weight and volume. The density of vinegar is close in value to the similar property of water, therefore it is considered that the number of grams and milliliters when measuring out the food additive E260 will be the same. As a result, the answer to the question, 50 ml or 50 grams of vinegar is how many tablespoons, contains an equal number of full containers and partially filled ones.
A teaspoon of liquid spice (5 ml or grams) is one third of a tablespoon. A couple of teaspoons (ten ml / gram) are equal to two-thirds of the weight and volume of a tablespoon. Three teaspoons of ocet are equivalent to a full cutlery (15 ml or 15 grams of E260 food additive).

In order to strictly observe the proportions of a popular seasoning for any culinary dish, you can use the table. You can get the desired amount of seasoning (left column of the table) by combining the values ​​in the center column for the number of tablespoons full and the data in the right column for the number of teaspoons.

Universal formula or the simplest counting of the number of spoons of vinegar

Regardless of which type of oceta is used in the preparation of a dish or various homemade preparations: wine or apple, alcohol or balsamic, the number of spoons with seasoning will be the same if its concentration corresponds to the specified parameters.
For example, the recipe indicates the component - 50 g of vinegar. How many tablespoons is that? It is not difficult to solve a similar problem: divide 50 g by 15 g, you get three full tablespoons and one teaspoon - 15 g x 3 (pieces) + 5 g = 50 g of seasoning. There is a simple formula for how to properly dilute the essence with water in order to obtain the desired saturation of the solution. To do this, multiply the desired concentration (A) by the desired volume (B) and divide by the available concentration: AxB / C. For example, you need to get 100 g of 9% ocet from the essence (70%).

Calculate using the formula: 9x100: 70 = 12.85 ml (one incomplete tablespoon of acid per 100 ml of water). In a similar way (as when calculating measuring containers for 50 ml of food additive E260), you get the required volume of 100 ml of vinegar. How many tablespoons is that? Divide the given volume of liquid by 15 ml. This makes six full seasoned cutlery and one dessert spoon or two teaspoons (10 ml).

Diluting 50 grams of vinegar in this way - how many tablespoons of seasoning can you make? If you dilute 50 ml of vinegar essence (about 3.333 tbsp. L.) With cool boiled water, then at the exit you can get: 3.333x22 (spoons of water) = 75 tbsp. l. seasonings (3%); 3.333x10.5 = 35 st. l. spices (6%); 3.333x7 = 23 st. l. oseta (9%). Thus, a product is obtained that is suitable for improving the taste of dishes or for preserving.

Food additive E260, as the manufacturers call acetic acid, is poured ready-made into a glass or enamel container and used to prepare marinade (9%), diet salads (3%) or baked goods (6%).

The most common measuring table for vinegar volumes and proportions

Such a scheme is necessary if the hostess does not have an E260 food additive with the concentration specified in the recipe in the kitchen. To get a liquid spice, you have to use a table for recalculation: