These words are synonyms here.
Acetic acid is also called Vinegar! (Although if you are getting really super strong acetic acid, it's called Glacial acetic acid.)
They have an equal value and are synonyms.
Glacial acetic acid is concentrated acetic acid at approximately 95% acetic acid with 5% water by volume. 1-5% acetic acid is very weak, being composed of 95-99% water. For reference, glacial acetic acid can only be purchased through commercial suppliers with a valid reason to acquire it while household vinegar is generally a 2-3% acetic acid solution and available in every grocery store.
The freezing point is lowered; the decrease is proportional to the content of salt.
because adding salt decreases the melting point
I assume we are talking about the reaction between vinegar and baking soda (or other carbonates) in which the acetic acid of vinegar causes the release of CO2 gas from carbionates. The "strength" of common grocery vinegar is typically 5% acetic acid, so there is little difference between common vinegars. A concetrated acetic acid, like the 15% "glacial" acetic acid used in photography would cause the release of more CO2 per volume of acid, but these and also inorganic acids must be halded carefully.
Absolute zero, melting/freezing point of pure water, and boiling point of pure water.
The freezing point of an item can be equal to the melting point in some cases but not in all.the freezing point and the melting point both have to deal with temp.items with equal melting and freezing points:icemercuryacetic acid
Acetic acid itself is the chemical name. Its Formula is CH3COOH. It is a weak acid. When it is undiluted, it is known as Glacial Acetic Acid. An 8% watery solution of it in the kitchen is called "Vinegar", and an even weaker solution of it in the photo- darkroom is called "stop bath".
That is the condensed formula for the weak acid acetic acid.CH3COOH is a common formula for acetic acid written by biochemists and biologists
Normal vinegar is approximately 5-10% acetic acid.
making vinegar