{"id":91,"date":"2018-12-04T16:15:03","date_gmt":"2018-12-04T15:15:03","guid":{"rendered":"https:\/\/machsdirselbst.rtti.de\/?post_type=encyclopedia&#038;p=91"},"modified":"2019-01-09T17:39:26","modified_gmt":"2019-01-09T16:39:26","slug":"essig","status":"publish","type":"encyclopedia","link":"https:\/\/machsdirselbst.rtti.de\/?encyclopedia=essig","title":{"rendered":"Essig"},"content":{"rendered":"<p>Kalk, ph-Wert<\/p>\n<p>\u00a0<\/p>\n<h4>Konservieren<\/h4>\n<p>Will man etwas ohne Kochen mit Essig konservieren, muss nur darauf geachtet werden, dass eine &gt; 2% S\u00e4ure entsteht. Die meisten Essig haben eine 5-6% S\u00e4ure, k\u00f6nnen daher mit Wasser 1:1 verd\u00fcnnt werden.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nKalk, ph-Wert &nbsp; Konservieren Will man etwas ohne Kochen mit Essig konservieren,&hellip;\n<\/div>\n","protected":false},"author":5,"template":"","encyclopedia-tag":[],"class_list":["post-91","encyclopedia","type-encyclopedia","status-publish","hentry","entry"],"acf":[],"_links":{"self":[{"href":"https:\/\/machsdirselbst.rtti.de\/index.php?rest_route=\/wp\/v2\/encyclopedia\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/machsdirselbst.rtti.de\/index.php?rest_route=\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/machsdirselbst.rtti.de\/index.php?rest_route=\/wp\/v2\/types\/encyclopedia"}],"author":[{"embeddable":true,"href":"https:\/\/machsdirselbst.rtti.de\/index.php?rest_route=\/wp\/v2\/users\/5"}],"wp:attachment":[{"href":"https:\/\/machsdirselbst.rtti.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91"}],"wp:term":[{"taxonomy":"encyclopedia-tag","embeddable":true,"href":"https:\/\/machsdirselbst.rtti.de\/index.php?rest_route=%2Fwp%2Fv2%2Fencyclopedia-tag&post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}