The compound HC2H3O2 is commonly known as acetic acid.
Acetic acid is a weak acid that is most well-known as the main component of vinegar, which typically contains about 5-20% acetic acid by volume. When acetic acid is dissolved in water, it partially dissociates into its ions, which are hydrogen ions (H+) and acetate ions (C2H3O2–). This dissociation allows it to exhibit acidic properties in solution.
Understanding acetic acid is important in various fields, including chemistry, food science, and biology, due to its applications and effects in different environments.