Why white vinegar freezes or does not freeze?

White vinegar does not freeze because of its high acetic acid content. The freezing point of white vinegar is about 12°F (-11°C), which is much lower than the freezing point of water (32°F or 0°C). This is because the acetic acid in vinegar lowers the freezing point of the water in the vinegar.

The freezing point of a liquid is the temperature at which it turns from a liquid to a solid. The freezing point of a liquid depends on the chemical structure of the liquid and the amount of dissolved solids in the liquid.

The chemical structure of acetic acid is CH3COOH. The acetic acid molecule consists of a carbon atom, two hydrogen atoms, an oxygen atom, and a hydroxyl group (-OH). The hydroxyl group is what gives acetic acid its acidic properties.

The dissolved solids in vinegar are mostly acetic acid molecules. The acetic acid molecules in vinegar interact with the water molecules in vinegar and prevent them from freezing at the normal freezing point of water. This is why white vinegar does not freeze at the same temperature as water.

The higher the concentration of acetic acid in vinegar, the lower the freezing point of the vinegar. This is why distilled white vinegar, which has a higher concentration of acetic acid than other types of vinegar, has a lower freezing point than other types of vinegar.