Acetic Acid and Vinegar
Vinegar is most closely associated with Acetic Acid. Vinegar consists of typically 5-20% acetic acid with the level of dilution being indicative of the strength (known as grain strength). This is calculated by multiplying the concentration of acetic acid by 10. So, vinegar containing 8% acetic acid will have a grain strength of 80 and will be sold as 80 grain strength.
Acetic acid is present in all types of vinegar from weaker table vinegar through to pickling varieties and more concentrated products. Being present in vinegar is by no means the main use of acetic acid, it just happens to be the best known.
Acetic Acid is also a popular preservative as it stops bacterial growth in dressings, sauces, cheese, and pickles. Acetic Acid/vinegar is used to pickle foods, which is a type of preservation method. When used with baking soda, Acetic Acid also works as a chemical leavening agent.
80% Acetic Acid

Acetic acid possesses excellent antibacterial properties and is used as an antiseptic when used as a 1% dilution. It can be used as an alternative product to prevent infection and kill bacteria.

Even in lower concentrations, the acid actively inhibits the growth of pathogens, prevents the formation of biofilms and eradicates pre-formed biofilms.

What is Acetic Acid?

A study on burn wounds, carried out by researchers from the University of Birmingham and the National Institute of Health Research, Surgical Reconstruction and Microbiology Research Centre tested the antibacterial activity of acetic acid and found, that even in lower concentrations, the acid actively inhibits the growth of pathogens, prevents the formation of biofilms and eradicates pre-formed biofilms.

80% acetic acid 80% acetic acid
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