by the process of fermentation acetic acid is also know as________
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Acetic acid (CH3COOH), also called ethanoic acid, the most important of the carboxylic acids. A dilute (approximately 5 percent by volume) solution of acetic acid produced by fermentation and oxidation of natural carbohydrates is called vinegar; a salt, ester, or acylal of acetic acid is called acetate.
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Production of acetic acid can be carried out by aerobic and anaerobic fermentation. ... The fermentation is usually initiated by yeasts which break down glucose into ethyl alcohol with the liberation of carbon dioxide gas. Following on from the yeasts, acetobacter aceti oxidise the alcohol to acetic acid and water.
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