Q1. Which of the following statements regarding the mechanism and applications of vinegar is incorrect?
- (a) Vinegar acts as a natural preservative primarily due to the antimicrobial action of acetic acid, which lowers the pH and disrupts bacterial cell membranes.
- (b) The production of vinegar involves the fermentation of ethanol by Acetobacter species under aerobic conditions, resulting in the formation of acetic acid.
- (c) Vinegar effectively removes mineral deposits (like limescale) because acetic acid reacts with calcium carbonate to form water, carbon dioxide, and soluble acetate salts
- (d) The cleaning effectiveness of vinegar increases when mixed with baking soda due to the formation of a strong alkaline solution that breaks down grease and proteins.
Answer & solution
Answer: (d) The cleaning effectiveness of vinegar increases when mixed with baking soda due to the formation of a strong alkaline solution that breaks down grease and proteins.
The question asks for the incorrect statement.
Vinegar (an acid) and baking soda (a base) neutralise each other: CH₃COOH + NaHCO₃ → CH₃COONa + H₂O + CO₂.
The fizz is carbon dioxide; what remains is a near-neutral sodium acetate solution, not a strong alkali — mixing them cancels the cleaning power of both.
Options 1, 2 and 3 are all true: acetic acid preserves by lowering pH, it is made by Acetobacter under aerobic conditions, and it dissolves limescale (calcium carbonate).
Revision note — Vinegar and acetic acid
• Vinegar is a 5 to 8 per cent solution of acetic acid (ethanoic acid, CH₃COOH) in water; the name comes from the French vin aigre, sour wine.
• It is made in two fermentations: yeast turns sugar into ethanol without oxygen, then Acetobacter bacteria oxidise ethanol to acetic acid in the presence of oxygen.
• Acetic acid is a weak acid (it ionises only partly); vinegar has a pH of about 2.4 to 3.4, turns blue litmus red and reacts with carbonates to release carbon dioxide.
• With calcium carbonate: CaCO₃ + 2CH₃COOH → Ca(CH₃COO)₂ + H₂O + CO₂ — this is why it removes limescale from kettles and why it fizzes with chalk powder in the adulteration test for flour.
• As a preservative in pickles and sauces it lowers the pH so that most bacteria cannot grow; glacial acetic acid is the pure, water-free form that freezes at 16.6 °C.
• Ethanol is oxidised to ethanoic acid in the laboratory by acidified potassium dichromate or alkaline potassium permanganate.
Do not mix these up
• Acetobacter vs yeast — yeast makes alcohol (anaerobic); Acetobacter makes vinegar from that alcohol (aerobic).
• Baking soda vs washing soda — baking soda is sodium hydrogencarbonate (NaHCO₃), mildly alkaline; washing soda is sodium carbonate decahydrate (Na₂CO₃·10H₂O), strongly alkaline.
Also asked from this topic: the natural source of acetic acid (vinegar); the preservative used in pickles (a 5–8% acetic acid solution); the household test for chalk in flour (fizzing with vinegar).