Which acid is used as a souring agent added to vinegar, pickled vegetables, and sauces, and as a raw material for seasoning?

Question

Accepted Answer

Step 1: Identify the acid in vinegar and pickles.

- Vinegar is essentially a dilute solution of acetic acid, whose chemical formula is $\mathrm{CH_3COOH}$.

Step 2: Match uses to acids.

- Acetic acid is widely used as a souring/acidifying agent in vinegar, pickled vegetables, sauces, and as a raw material for seasonings.
- Citric acid ($\mathrm{C_6H_8O_7}$) is common in citrus fruits and used for flavoring and preservation but not the main component of vinegar.
- Tartaric acid ($\mathrm{C_4H_6O_6}$) occurs in grapes and wine-making; not used as the primary vinegar/pickle acid.
- Formic acid ($\mathrm{HCOOH}$) is found in insect stings and is not used for food seasoning.

Step 3: Conclusion.

- The acid described is acetic acid (option 2), so the correct option is (b).

FINAL_ANSWER: b

Answer

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