The process by which nutrients are absorbed through the digestive tract into the bloodstream and made available to the body. Problems in absorption can lead to nutritional deficiencies.
A weak organic acid created by a bacterial fermentation of alcohol by Acetobacter spp. Vinegar is normally a 4 to 5 percent solution of acetic acid in water.
Acids have low pH, below 7, taste sour and are often corrosive. They can be either organic (acetic acid, malic acid, lactic acid) or inorganic (sulfuric acid) compounds.