Vinegar is a liquid containing acetic acid and used mostly in cooking. It can be made from wine or other liquids containing alcohol, like cider or fermented fruit juices. Ethanol is oxidized from the liquid, resulting in vinegar.
The pH of vinegar depends on how much acid is in it. Apple cider vinegar is typically between pH 4.25 and 5.00 if undiluted. Distilled vinegar has a pH of around 2.4.
References[change | change source]
- Das, Bhagwan; Sarin, J. L. (1936). "Vinegar from Dates". Industrial & Engineering Chemistry 28 (7): 814. doi:10.1021/ie50319a016.
- Forbes, Robert James (1971). Studies in Ancient Technology. https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78#v=onepage&q&f=false.