The common name for acetic acid is "vinegar." Acetic acid is a weak acid that is responsible for the sour taste and pungent smell of vinegar. It is produced through the fermentation process of ethanol by acetic acid bacteria. Vinegar, which typically contains around 4-8% acetic acid, has been used for centuries as a food preservative, condiment, and flavoring agent. It is commonly used in cooking, pickling, salad dressings, and marinades. Acetic acid itself is also used in various industries, including pharmaceuticals, textiles, and chemical synthesis.