Question

Assertion (A): Acetic acid becomes sour as a result of fermentation.

Reason (R): Vinegar is 4 to 6 percent acetic acid.

Options

• If both A and R are true, and R is the correct explanation of A.

• If both A and R are true, but R is not the correct explanation of A.

• If A is true, but R is false.

• If both A and R are false.

Answer 1

If both A and R are true, but R is not the correct explanation of A.

Explanation:

Assertion (A) is true because when substances like ethanol or fruit juices undergo microbial fermentation by acetic acid bacteria, ethanol is oxidised into acetic acid, giving the mixture its sour taste. Reason (R) is also true because the commercial substance we call vinegar is structurally defined as a dilute aqueous solution containing 4% to 6% acetic acid. However, R does not correctly explain A because stating the standard commercial concentration of vinegar does not explain the biological chemical process by which fermentation generates the sour taste in the first place.