Vinegar is the most commonly known form of this carboxylic acid, produced by the fermentation and oxidation of natural carbohydrates. It occurs naturally in body fluids and plant juices and is an important metabolic intermediate in biological systems. In nature, acetic acid is produced by Acetobacter bacteria that convert alcohol to acetic acid. The acid protects them from other invasive microorganisms. People use vinegar, produced naturally and synthetically, for wide variety of purposes from cooking to manufacturing.

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