Vinegar/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} ==Parent topics== {{r|Acetic acid}} ==Subtopics== {{r|Bearnaise sauce}} {{r|Mayonnaise}} {{r|Pickle}} ==Other related topics== {{r|Cider}} {{r|Wine}}) |
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{{r|Cider}} | {{r|Cider}} | ||
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==Articles related by keyphrases (Bot populated)== | |||
{{r|Horizontal gene transfer in prokaryotes}} | |||
Latest revision as of 07:01, 5 November 2024
- See also changes related to Vinegar, or pages that link to Vinegar or to this page or whose text contains "Vinegar".
Parent topics
- Acetic acid [r]: An organic acid, CH3CO2H, responsible for vinegar's tart taste and distinctive odor. [e]
Subtopics
- Bearnaise sauce [r]: A classic French sauce made with egg yolks and clarified butter. [e]
- Mayonnaise [r]: Thick sauce made primarily from vegetable oil and egg yolks. [e]
- Pickle [r]: A food preserved with methods that include fermentation in brine, storage in acid environments such as vinegar or citrus juice, heat cooking, and possible subsequent heat sterilization; all the methods may be used for a specific preparation [e]
- Cider [r]: Alcoholic beverage made from apples. [e]
- Wine [r]: Alcoholic drink made by fermented grapes [e]
- Horizontal gene transfer in prokaryotes [r]: Horizontal gene transfer (HGT; also called lateral gene transfer, LGT) is defined as movement of genes between different species, or across broad taxonomic categories. Prokaryotes are cells, such as bacteria, that do not have a nucleus enclosed by a nuclear membrae. Their DNA is in a region of the cell called the nucleiod, or nucleus-like material. [e]