Organic Acid in Vinegar: Ethanoic Acid (Acetic Acid)

Introduction:
Vinegar is a common household item that is used for cooking, cleaning, and various other purposes. It is a liquid consisting mainly of water and acetic acid, which gives vinegar its sour taste and pungent smell. The organic acid present in vinegar is ethanoic acid, also known as acetic acid.

Explanation:
- Acetic Acid: Acetic acid is a carboxylic acid with the chemical formula CH3COOH. It is a colorless liquid with a strong, pungent odor and a sour taste. The systematic name for acetic acid is ethanoic acid.
- Occurrence in Vinegar: Acetic acid is the primary organic acid present in vinegar. It is produced through a fermentation process in which bacteria convert ethanol (alcohol) into acetic acid. This process is known as acetous fermentation and is carried out by species of bacteria called Acetobacter.
- Properties: Ethanoic acid is a weak acid, meaning it does not completely dissociate in water. It is soluble in water and forms a polar solution. Acetic acid has a boiling point of 118.1 °C and a melting point of 16.6 °C. It has a density of 1.049 g/mL.
- Uses: Ethanoic acid is widely used in various industries and applications. It is used as a food preservative, flavoring agent, and condiment in cooking. It is also used in the production of vinegar-based products, such as salad dressings, pickles, and sauces. Additionally, acetic acid is used in the manufacture of plastics, solvents, dyes, and pharmaceuticals.
- Other Organic Acids: While ethanoic acid is the main organic acid found in vinegar, there may be trace amounts of other organic acids present as well. However, the dominant acid responsible for the characteristic taste and properties of vinegar is ethanoic acid.

Conclusion:
The organic acid present in vinegar is ethanoic acid, also known as acetic acid. It is responsible for the sour taste and pungent smell of vinegar. Ethanoic acid is widely used in various industries and has numerous applications in food, manufacturing, and pharmaceuticals.