Why is vinegar an acid?

Answer 1

Vinegar is acetic acid (CH3COOH). It is acidic because it dissociates to CH3COO- and H+. The H+ ion lowers pH, thus making it acidic.

Answer 2

Vinegar is a liquid produced by the fermentation of alcohol into acetic acid and other fermentation by-products. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.

The pH of vinegar is typically in the range 2- 3.5 while commercially available vinegar is usually about 2.4 but the pH level will vary depending on the concentration of acetic acid.

The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

Production
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation.

In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days.

Vinegar eels (Turbatrix aceti), a form of nematode, may occur in some forms of vinegar. These feed on the mother and occur in naturally fermenting vinegar [2]]. Most manufacturers filter and pasteurize their product before bottling to prevent these organisms from forming.

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Answer 3

Because vinegar contain a chemical substance called acetic acid ( CH3COOH ).This is ana acid since when dissolved in water, it ionize to give CH3COO- and H+.H+ is the one that give the acidic character of vinegar

Answer 4

Vinegar is acidic becasue it is a solution of acetic acid and water. Acetic acid is an acid becasue it contains the group COOH, which identifies an orgainc acid.

Answer 5

Vinegar is an organic molecule and as it has the group COOH, the acyl group, it is an acid.

In fact, for an organic to be an acid, it has to have this COOH group.

Answer 6

When the ethanol of wine is oxydized it yields the compond
CH3COOH which is a weak acid since its is organic and since COOH

Answer 7

Because it's ph is less than 7.

Answer 8

if it walks like a duck....