Vinegar's formula is very dilute CH3COOH.
Vinegar is mainly water (H2O), but is also comprised of acetic acid (the boxlike acid which gives vinegar its pungent/sour smell).
Vinegar is a liquid produced by aerobic fermentation (meaning:
it needs oxygen) of alcohol into acetic acid as well as other
fermentation byproducts. The acetic acid concentration ranges from
4 to 9 percent by volume for table vinegar (typically 9 %) 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
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