Table of Contents
Title Page
Certification – – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv-v
Abstract – – – – – – – – – vi
Table of contents – – – – – – – vii-ix
Chapter One
- Introduction – – – – – – – 1-3
1.1 Aim and objectives of the study – – – – 4
1.2 Scope and limitation of the Study – – – – 4
1.3 Definition of Terms – – – – – – 5
Chapter Two Literature Review       –       –       –       –       –       –
Table of Contents
Title Page
Certification – – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv-v
Abstract – – – – – – – – – vi
Table of contents – – – – – – – vii-ix
Chapter One
- Introduction – – – – – – – 1-3
1.1 Aim and objectives of the study – – – – 4
1.2 Scope and limitation of the Study – – – – 4
1.3 Definition of Terms – – – – – – 5
Chapter Two Literature Review       –       –       –       –       –       –
CHAPTER ONE
- Introduction
Trichostema lanceolatum popularly known as vinegar belongs to the family lamiaceae.
Normally, it is a plant that comes as shrub and cultivated by stem and the blooming period for it cultivation is from August to October. The leaves if allowed to ferment or in raw form is consumed in all part of world either as vegetable or combine with dry gin and served as drink. Vinegar has some therapeutic effect and functional health properties.
Fermented liquor gotten from the leaves of vinegar consists of about 5-20% of ethanoic acid (CH3COOH), water and other trace chemicals. This ethanoic acid concentration ranges form 4-8% by volume of vinegar. Natural vinegar contain smaller amount of tartaric acid, citric acid and other acids. Vinegar can be produced naturally or artificially e .g Apple cider, Beer vinegar and coconut vinegar. Ethanol popularly known as alcohol is a volatile, flammable, colourless liquid with a slight chemical odour.
