Vinegar is (a) 5–8% solution of acetic acid in water (b) 5–8% solution of carbonic acid in water (c) 5–8% solution of ethanol in water (d) 10–15% solution of propionic acid in water

Vinegar is a liquid primarily composed of acetic acid (also known as ethanoic acid) and water. It is produced through a two-step fermentation process where sugars are first converted into ethanol and then oxidized by bacteria into acetic acid. Standard household vinegar typically contains a concentration of 5–8% acetic acid in water [1]. While the concentration can vary—with some distilled varieties reaching up to 20%—the 5–8% range is the most common standard for culinary and household use [1]. Other acids mentioned in the options, such as carbonic acid (found in soda) or propionic acid, are not the primary constituents of vinegar [1]. Glacial acetic acid refers to the nearly anhydrous (99%) form of the acid, which is highly corrosive and distinct from the diluted aqueous solution known as vinegar.

Sources

1. [1] Science , class X (NCERT 2025 ed.) > Chapter 2: Acids, Bases and Salts > Table 2.3 Some naturally occurring acids > p. 28