{"id":1284,"date":"2022-02-04T14:00:00","date_gmt":"2022-02-04T13:00:00","guid":{"rendered":"https:\/\/fermxpert.com\/?p=1284"},"modified":"2022-08-04T16:05:40","modified_gmt":"2022-08-04T14:05:40","slug":"obliczanie-proporcji-zalewy-octowej","status":"publish","type":"post","link":"https:\/\/fermxpert.com\/pl\/obliczanie-proporcji-zalewy-octowej\/","title":{"rendered":"Obliczanie proporcji zalewy octowej"},"content":{"rendered":"\n<p>Popularnym sposobem konserwowania \u017cywno\u015bci jest zanurzenie jej w roztworze kwasu octowego. Czasem jednak okazuje si\u0119, \u017ce obliczenie potrzebnej ilo\u015bci octu jest problematyczne, zw\u0142aszcza gdy do dyspozycji jest tylko ocet o innym st\u0119\u017ceniu ni\u017c zwykle. Jest jednak prosty wz\u00f3r, za pomoc\u0105 kt\u00f3rego mo\u017cna \u0142atwo obliczy\u0107 dok\u0142adne proporcje octu i wody w zalewie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"rozne-stezenia-kwasu-octowego\">R\u00f3\u017cne st\u0119\u017cenia kwasu octowego<\/h2>\n\n\n\n<p>Zale\u017cnie od osobistych upodoba\u0144, zalewa octowa mo\u017ce przyjmowa\u0107 r\u00f3\u017cne st\u0119\u017cenia. Najni\u017csza warto\u015b\u0107, z jak\u0105 si\u0119 zetkn\u0105\u0142em, to 0,45%. Z kolei najwy\u017csza to 5%. Mo\u017ce si\u0119 tak\u017ce zdarzy\u0107, \u017ce zalewa octowa pe\u0142ni dodatkow\u0105 funkcj\u0119, np. stanowi jeden ze sk\u0142adnik\u00f3w sosu takiego jak keczup czy ostry sos paprykowy. W takiej sytuacji jej st\u0119\u017cenie mo\u017ce by\u0107 jeszcze wy\u017csze.<\/p>\n\n\n\n<p>Warto z g\u00f3ry zna\u0107 docelowe st\u0119\u017cenie zalewy. W wielu przepisach stosuje si\u0119 obj\u0119to\u015bci octu i wody, nieraz bez podawania st\u0119\u017cenia kwasu octowego w samym occie. W Polsce zwykle przyjmuje si\u0119 10%, ale octy winne czy jab\u0142kowe mog\u0105 mie\u0107 znacznie ni\u017csze st\u0119\u017cenie, nawet 4%. Zamiana jednego octu na drugi bez dostosowania proporcji octu i wody mo\u017ce poskutkowa\u0107 bardzo du\u017c\u0105 (wyczuwaln\u0105 w smaku i zapachu) zmian\u0105 st\u0119\u017cenia zalewy.<\/p>\n\n\n\n<style>@media (max-width:480px){#cp_calculatedfieldsf_pform_1{min-height:776px;}}@media (max-width:768px){#cp_calculatedfieldsf_pform_1{min-height:595px;}}@media (max-width:1024px){#cp_calculatedfieldsf_pform_1{min-height:504px;}}@media (min-width:1024px){#cp_calculatedfieldsf_pform_1{min-height:508px;}}<\/style><form name=\"cp_calculatedfieldsf_pform_1\" id=\"cp_calculatedfieldsf_pform_1\" action=\"https:\/\/fermxpert.com\/pl\/obliczanie-proporcji-zalewy-octowej\/\" method=\"post\" enctype=\"multipart\/form-data\" onsubmit=\"return fbuilderjQuery.fbuilder.doValidate(this);\" class=\"cff-form no-prefetch  cff-form-10\"  data-nonce=\"967b273701\">\n<input type=\"hidden\" name=\"cp_calculatedfieldsf_pform_psequence\" value=\"_1\" \/>\n<input type=\"hidden\" name=\"cp_calculatedfieldsf_id\" value=\"10\" \/>\n<input type=\"hidden\" name=\"cp_ref_page\" value=\"https:\/\/fermxpert.com\/pl\" \/>\n<pre style=\"display:none !important;\"><script data-category=\"functional\" 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octowej\",\"description\":\"\",\"formlayout\":\"top_aligned\",\"formtemplate\":\"\",\"evalequations\":1,\"evalequationsevent\":2,\"loading_animation\":0,\"autocomplete\":1,\"persistence\":0,\"animate_form\":0,\"customstyles\":\"\"},\"formid\":\"cp_calculatedfieldsf_pform_1\"}];<\/script><\/pre>\n<div id=\"fbuilder\">\n\t\t<div id=\"fbuilder_1\">\n\t\t<div id=\"formheader_1\"><\/div>\n\t\t<div id=\"fieldlist_1\"><\/div>\n\t\t<div class=\"clearer\"><\/div>\n\t<\/div>\n<\/div>\n\t<div id=\"cp_subbtn_1\" class=\"cp_subbtn\" style=\"display:none;\"><\/div><div class=\"clearer\"><\/div>\n\t<input type=\"hidden\" id=\"_cpcff_public_nonce\" name=\"_cpcff_public_nonce\" value=\"5dc94e84ae\" \/><input type=\"hidden\" name=\"_wp_http_referer\" value=\"\/pl\/wp-json\/wp\/v2\/posts\/1284\" \/><input type=\"hidden\" name=\"cff_form_start_time\" value=\"KEVRAG4tVo5BNG68ZlRRcg==\"><\/form>\n\t\n\n\n\n<h2 class=\"wp-block-heading\" id=\"wzory\">Wzory<\/h2>\n\n\n\n<p>Aby obliczy\u0107 proporcje sk\u0142adnik\u00f3w zalewy octowej, potrzebne b\u0119d\u0105 nast\u0119puj\u0105ce dane wej\u015bciowe:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>S<sub>o<\/sub><\/em>&nbsp;\u2013 st\u0119\u017cenie octu w % (np. 10)<\/li><li><em>S<sub>z<\/sub><\/em>&nbsp;\u2013 docelowe st\u0119\u017cenie zalewy w % (np. 1,25)<\/li><li><em>M<sub>z<\/sub><\/em>&nbsp;\u2013 masa zalewy w gramach (np. 800)<\/li><\/ul>\n\n\n\n<p>W wyniku obliczy\u0107 mo\u017cna:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>M<sub>o<\/sub><\/em>&nbsp;\u2013 docelow\u0105 mas\u0119 octu<\/li><li><em>M<sub>w<\/sub><\/em>&nbsp;\u2013 docelow\u0105 mas\u0119 wody<\/li><\/ul>\n\n\n\n<p>Wzory wygl\u0105daj\u0105 nast\u0119puj\u0105co:<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>M<sub>o<\/sub>&nbsp;= M<sub>z<\/sub>&nbsp;* S<sub>z<\/sub>&nbsp;\/ S<sub>o<\/sub><\/em><br><em>M<sub>w<\/sub>&nbsp;= M<sub>z<\/sub>&nbsp;\u2013 M<sub>o<\/sub><\/em><\/p>\n\n\n\n<p>Zastrze\u017cenie: moje wzory korzystaj\u0105 z masy, co wymaga przyj\u0119cia za\u0142o\u017cenia, \u017ce g\u0119sto\u015b\u0107 wody i octu jest r\u00f3wna. W rzeczywisto\u015bci g\u0119sto\u015b\u0107 kwasu octowego jest nieco wi\u0119ksza ni\u017c wody (1 g\/cm<sup>3<\/sup>&nbsp;w przypadku wody, 1,05 g\/cm<sup>3<\/sup>&nbsp;w przypadku octu), jednak r\u00f3\u017cnica jest na tyle niedu\u017ca, \u017ce na potrzeby powy\u017cszych oblicze\u0144 mo\u017cna j\u0105 uzna\u0107 za nieistotn\u0105.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"przyklad\">Przyk\u0142ad<\/h2>\n\n\n\n<p>Oblicz\u0119 proporcje sk\u0142adnik\u00f3w na typowym przyk\u0142adzie.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>S<sub>o<\/sub><\/em>&nbsp;= 10 (typowe w Polsce st\u0119\u017cenie octu spirytusowego)<\/li><li><em>S<sub>z<\/sub><\/em>&nbsp;= 1,25 (stosunkowo \u0142agodna zalewa, np. do og\u00f3rk\u00f3w konserwowych)<\/li><li><em>M<sub>z<\/sub><\/em>&nbsp;= 800<\/li><\/ul>\n\n\n\n<p class=\"has-text-align-center\"><em>M<sub>o<\/sub>&nbsp;= 800 * 1,25 \/ 10 = 100<\/em><br><em>M<sub>w<\/sub>&nbsp;= 800 \u2013 100 = 700<\/em><\/p>\n\n\n\n<p>Zatem 800 gram\u00f3w zalewy o st\u0119\u017ceniu 1,25% otrzymam mieszaj\u0105c 700 g wody i 100 g octu 10%.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Popularnym sposobem konserwowania \u017cywno\u015bci jest zanurzenie jej w roztworze kwasu octowego. Czasem jednak okazuje si\u0119, \u017ce obliczenie potrzebnej ilo\u015bci octu jest problematyczne, zw\u0142aszcza gdy do dyspozycji jest tylko ocet o innym st\u0119\u017ceniu ni\u017c zwykle. Jest jednak prosty wz\u00f3r, za pomoc\u0105 kt\u00f3rego mo\u017cna \u0142atwo obliczy\u0107 dok\u0142adne proporcje octu i wody w zalewie. R\u00f3\u017cne st\u0119\u017cenia kwasu octowego [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1293,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[17],"class_list":["post-1284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kiszonki-i-marynaty","tag-teoria"],"_links":{"self":[{"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/posts\/1284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/comments?post=1284"}],"version-history":[{"count":1,"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/posts\/1284\/revisions"}],"predecessor-version":[{"id":1612,"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/posts\/1284\/revisions\/1612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/media\/1293"}],"wp:attachment":[{"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/media?parent=1284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/categories?post=1284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fermxpert.com\/pl\/wp-json\/wp\/v2\/tags?post=1284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}