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Rufina
2 months ago
5

Explain why people can use white vinegar in preparing foods and in cooking without danger to the skin or internal organs.

Biology
1 answer:
Rainbow [2.3K]2 months ago
3 0
Vinegar is classified as an acid (Acetic acid, CH3COOH), and its dilution level is why it’s not considered a strong acid; stomach acid is significantly stronger compared to vinegar. Minor burns are typically associated with a pH of around 1, while vinegar has a pH close to 2.4.
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