Linked from

The 55 pages that link to Acetic acid, each with the reason it gives.

• Carboxylic acidBroader topic: It is a familiar small-molecule example and an industrial chemical feedstock.

• PicklingBroader topic: It is the main preservative acid in vinegar-based pickles.

• VinegarBroader topic: It is vinegar’s principal acid and gives the liquid its sharpness.

• Weak acidBroader topic: It is a familiar weak acid whose dissociation illustrates the concept.

• Common-ion effectBroader topic: Added acetate shifts its ionization equilibrium toward undissociated acetic acid.

• Wine acidityBroader topic: It is the principal contributor to volatile acidity in wine.

• ColeslawBroader topic: It supplies the sharpness in vinegar-based slaw and lowers the dressing’s pH.

• Organic acidBroader topic: Its familiar use in vinegar demonstrates organic-acid acidity in everyday materials.

• Apple cider vinegarBroader topic: This compound gives apple cider vinegar its acidity and pungent flavor.

• 2-ButyneBroader topic: It is the characteristic carboxylic-acid product of strong oxidative cleavage of 2-butyne.