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The pH of vinegar depends upon how much acid is present in it. The most commercial distilled white vinegars contain 5% acetic acid, and hence, has a pH value that ranges between 2.40 - 3.40. More Information on Vinegar and its pH Levels. Though vinegar is available in different varieties, apple cider vinegar is the most commonly used example, which is prepared from apple cider.
Its acidic nature destroys the cell structure of bacteria, and it stops fungi from turning sugar into energy. Unlike strong chemicals, like hydrochloric acid, which get their strength by completely breaking apart in water, vinegar maintains a balance within water of about 1% separated acetic acid.