Hint: We know that the Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria Acetobacter.
Complete answer: Vinegar is a condiment prepared from different sugary and starchy material by alcoholic and subsequent acetic formation. This can be utilized as a flavoring agent, food preservation, a medicine, cleaning agent and an herbicide. The production of vinegar from fermented sap is called a toddy which contains alcohol. Processes such as orlean, generator and submerged fermentation are used to produce acetic acid. Many technical devices have been developed to improve the industrial production of vinegar. Generally, these improvements include the speed of the transformation of ethanol into acetic acid in the presence of acetic acid bacteria. In this review, a detailed description on vinegar production methods, different substances and microorganisms used for its production, and the chemistry of vinegar is presented. Vinegar: Ethanoic acid is most commonly known as acetic acid. The dilute solution in water is known as vinegar. Uses: pickles, food storage etc. Gasohol: Gasohol is commonly known as the alternative fuel or a motor fuel, which is a mixture of \[90%\] gasoline and \[10%\] of anhydrous Alcohol. Uses: fuel, automobiles industry etc.
Note: Remember that the bacteria used for the preparation of vinegar are acetic acid bacteria named as Acetobactre aceti. It is obligatory aerobic nitrogen fixing bacteria known for producing acid as a result of metabolic processes.