Question

Vinegar is __________.
A.Acidic
B.Basic
C.Odorless
D.None of these

Answer 1

Hint: We have to know that acids are substances that show, in water arrangement, a sharp taste, a destructive activity on metals, and the capacity to turn certain blue vegetable colors red. Bases are synthetic mixtures that, in arrangement, are foamy to the touch and become red vegetable colors blue.

Complete answer:
We have to see that vinegar is a fluid arrangement of acidic corrosive and follow intensities that may incorporate flavorings. Vinegar ordinarily contains $5-8\mathrm{\%}$ acidic corrosive by volume. Typically, acidic corrosive is created by the maturation of ethanol or sugars by acidic corrosive microorganisms. Numerous sorts of vinegar are accessible, contingent upon source materials. It is currently chiefly utilized in the culinary expressions as a delightful, acidic cooking fixing, or in pickling. Different kinds of vinegar are additionally utilized as sauces or trimmings, including balsamic vinegar and malt vinegar. As the most effortlessly made gentle corrosive, it has verifiably had a wide assortment of modern and homegrown uses, including use as a family more clean.
When business vinegar is created either by a quick or a lethargic aging cycle. By and large moderate strategies are utilized in customary sorts of vinegar, where maturation continues throughout the span of a couple of months to a year. The more drawn-out maturation period takes into consideration the collection of a nontoxic slime made out of acidic corrosive microbes.
Quick strategies add the mother of vinegar to the source fluid prior to adding air to oxygenate and advance the quickest maturation. In quick creation measures, vinegar might be delivered in one to three days.

Therefore, option (A) acidic is the correct answer.

Note:
We have to know that organic product vinegar is produced using natural product wines, as a rule with no extra enhancement. Basic kinds of natural product vinegar incorporate apple, blackcurrant, raspberry, quince, and tomato. Regularly, the kinds of the first organic products stay in the eventual outcome.