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Acetic acid (CH₃COOH) is a weak organic acid best known as the main component of vinegar (aside from water). When dissolved in water, it produces a slightly acidic solution with a distinctive sour taste and pungent smell.

Chemical Properties in Water

• Formula: CH₃COOH

• Acidity: Weak acid (does not fully dissociate in water).

• Dissociation reaction:

  $$\text{CH₃COOH}\rightleftharpoons \text{CH₃COO⁻}+\text{H⁺}$$

• pH range: Typically 2.4–3.4 for concentrated solutions; diluted vinegar is closer to pH 4–5.

• Solubility: Fully miscible with water in all proportions.

Common Concentrations

1. Vinegar grade – 4–8% acetic acid in water (safe for food use).

2. Laboratory grade – 10–99% (glacial acetic acid is ~99%, highly corrosive).

3. Industrial cleaning or processing – Usually 10–20%.

Uses of Acetic Acid in Water

• Culinary: Vinegar for flavoring, pickling, and food preservation.

• Cleaning: Natural disinfectant and limescale remover.

• Laboratory: Solvent, pH adjuster, and buffer preparation.

• Industrial: Textile dyeing, photographic development, and polymer production.

Safety Considerations

• Dilute solutions (like table vinegar) are generally safe for consumption.

• Concentrated solutions can cause skin burns, eye damage, and respiratory irritation—should be handled with protective gear.

• Always dilute by adding acid to water, not the other way around, to prevent splashing hazards.