Acetic Acid | MCQs

Explanation

Acetic acid is the main component of vinegar.

It is a liquid made by fermenting the natural sugars found in fruits, grains, and other food sources.

Vinegar is typically made from apples, grapes, or other fruits, and it contains approximately 4-6% acetic acid by volume.

Explanation

Acetic acid (CH3COOH), also called ethanoic acid, the most important of the carboxylic acids. 

Explanation

The chemical formula CH₃COOH represents acetic acid, a weak organic acid commonly found in vinegar.

Key Information:

Common Name: Acetic acid (systematic name: ethanoic acid).

Properties:

• Weak acid (partially dissociates in water).
• Pungent smell, sour taste (vinegar contains ~4–8% acetic acid).

Explanation

Ethanol (C₂H₅OH) is oxidized to ethanoic acid (CH₃COOH) using oxidizing agents like acidified potassium dichromate (K₂Cr₂O₇).

This chemical reaction involves the gain of oxygen or loss of hydrogen, which defines oxidation.

Explanation

Acetyl chloride (CH₃COCl) cannot be prepared directly from acetic acid due to the poor leaving ability of the –OH group.

It requires a chlorinating agent like PCl₅, PCl₃, or SOCl₂ for conversion.

Therefore, it cannot be prepared directly from acetic acid.

Explanation

Acetic acid is commonly produced through the fermentation of ethanol by Acetobacter bacteria.

This biological process is widely used in making vinegar, which contains acetic acid.

Explanation

Acetic acid can be prepared by the hydrolysis of: Methyl cyanide
(Methyl cyanide, also known as acetonitrile, upon hydrolysis yields acetic acid.)

Explanation

Vitamin C (Ascorbic Acid)

Acetic acid which is a dilute solution is used extensively as vinegar.