Here's a strange thing. Most adults wouldn't dream of drinking wine that has been oxidized and "gone bad", just the smell is likely to put most people off! The same people, however, probably have no objection to consuming wine that has been deliberately oxidized, bottled, and marketed as vinegar.
Ofcourse, the chemistry of the oxidation of a mixture like wine is quite complex, but the most important constituent of the mixture is acetic acid (also known as ethanoic acid).
Determining the acidity of your vinegar, or how much acetic acid (ethanoic acid) is present in your vinegar, is quite easy. It's just a simple acid-base titration, and AUS-e-TUTE has just added new resources to help you understand how you can use acid-base titrations to find the concentration of acetic acid in vinegar.
AUS-e-TUTE Members have access to the new tutorial, games, test and exam.
If you are not an AUS-e-TUTE, you can take a sneak peek at the tutorial here