Type your answer here... yes,bacteria grows on ethanoic acid.The acetic acid bacteria are usually airborne and are ubiquitous in nature.They are actively present in environment where ethanol is being formed as a result of fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruits.
Some acetic acid bacteria, notably Acetobacter xylinum, are known to synthesize cellulose, something normally only done by plants.
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Bacillus subtilis E. coli Pseudomons fluorenscens streptococcus faecilis most bacteria can grow on nutrient agar
No, bacteria do not grow on fat
The ingredient in vinegar that gives the characteristic taste and odor is ethanoic acid (acetic acid). This is an organic compound with the formula: CH3.COOH In vinegar, ethanoic acid makes up only some 5% of the total, the rest being mainly water, which is inorganic. So, vinegar is dilute acetic acid and is an organic compound substance.
There are a few different temperatures that allow you to grow bacteria. Warm temperatures tend to grow bacteria rather well.
Most bacteria produce asexually by binary fission. If sexually the produce by
No ethanoic acid is an acid.
HBr is a strong acid. Ethanoic acid (acetic acid) is a weak acid. So ethanoic acid is weaker.
Ethanoic acid is vinegar.
Ethanoic acid (acetic acid) is a weak acid and hydrochloric acid (HCl) is a strong acid. So, ethanoic acid is NOT stronger than hydrochloric acid.
you can take NMR of ethanoic acid
Oxalic acid is dicarboxylic acid while ethanoic acid is monocarboxylic acid.
vinegar is dilute ethanoic acid
Nothing - vinegar is dilute ethanoic acid.
Ethanoic acid can donate a proton if there is an accepter in the same solution. Hence, it is a Bronsted-Lowry acid.
Ethanoic acid, more commonly known as acetic acid, can be found in a 5% concentration in vinegar.
Essentially all the acid in vinegar is ethanoic acid, so titration is probably sufficient.
No it isn't. Ethanoic acid, more commonly called acetic acid, is a weak acid. Hydrochloric acid is a strong acid.