The most common and available vinegar is distilled white which contains 5 – 10% acetic acid and has a pH of approximately 2.40 to 3.40.
More Info: Vinegar is a solution of acetic acid made from the chemical processes of alcohol fermentation and acid fermentation. Alcohol fermentation converts natural sugars into alcohol and acid fermentation converts the alcohol into acid. The amount of acid present in the vinegar ultimately determines the pH level. The average acidity of vinegar differs depending on the type of vinegar consequently some will be more acidic than others.
While the most commonly used vinegar product is distilled white vinegar, there are many different types available for just as many uses. Flavored vinegars, such as apple cider, balsamic, and red wine, are commonly used in many different types of cooking. Distilled white vinegar is still the standard component in many homemade cleaning solutions as it is the acid in the vinegar that gives it its mild disinfectant properties and makes it such an effective and inexpensive general purpose cleaner.
Vinegar is also known to be effective in treating a wide variety of common illnesses and conditions. Some examples include: athlete’s foot – soak the feet in a solution of 50% apple cider vinegar and 50% water. The acid in the vinegar kills the fungus that causes the Athlete’s foot. Osteoporosis – apple cider vinegar has a high mineral content, namely manganese, magnesium, phosphorus, calcium, and silicon, all of which help to maintain bone mass.
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“pH Scale.” Elmhurst College: Elmhurst, Illinois. N.p., n.d. Web. 14 May 2010. http://www.elmhurst.edu/~chm/vchembook/184ph.html.