食醋是由含酒精类物质,经过醋酸菌类繁殖与氧化,在酶的作用下,把原料中的糖、蛋白、酒精等转变为醋酸和其他有机物,通过一番复杂的生物化学反应制成的。食醋的主要成分是醋酸,一般浓度在1%～5%,老陈醋可达20%,醋酸有一定的杀菌作用。醋拌凉菜,既调味助消化,又预防肠道传染病发生。蛔虫遇酸而 Vinegar is composed of alcoholic substances, acetic acid bacteria through the breeding and oxidation, under the action of enzymes, the raw materials of sugar, protein, alcohol, etc. into acetic acid and other organic matter, through some complex biochemical reactions of. Vinegar is the main ingredient of acetic acid, the general concentration of 1% to 5%, up to 20% of the old vinegar, acetic acid has a bactericidal effect. Vinegar with cold dishes, both seasoning aid digestion, but also to prevent intestinal infectious diseases. Roundworm met acid