Because carbon dioxide is released during the reaction between acetic acid and sodium bicarbonate, the total mass of the beaker's contents decreases.
<h3>What is acetic acid?</h3>
Acetic acid, systematically named ethanoic acid, is acidic, colorless liquid and organic compound with the chemical formula CH3COOH (also written as CH3CO2H, C2H4O2, or HC2H3O2). Vinegar is at least 4% acetic acid by volume, making the acetic acid the main component of vinegar apart from water and other trace elements.
Acetic acid is second simplest carboxylic acid (after formic acid) and its functional group is methyl. It is an important chemical reagent and industrial chemical, used primarily in production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibers and fabrics.
In the households, diluted acetic acid is often used in descaling agents. In food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to the coenzyme A, it is central to the metabolism of carbohydrates and fats.
The global demand for the acetic acid is about 6.5 million metric tons per year (t/a), of which approximately 1.5 t/a is met by recycling; the remainder is manufactured from methanol. Vinegar is the mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
To know more about formic acid visit: brainly.com/question/28169167
#SPJ4
