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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 acids.
Ch3cooh

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9y ago

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