Consider acetic acid, CH₃COOH, the active ingredient in vinegar. It is also responsible for the sour taste of wine when wine gets exposed to air. Bacterial oxidation turns alcohol to acid. 

C₂H₅OH(aq) + O₂(g) —> CH₃COOH(aq) + H₂O(l) 

The following data may be useful: 

C₂H₅OH(aq):  ΔH_f° = -288.3 kJ/mol; S° = 148.5 J/mol•K 

CH₃COOH(aq):  ΔH_f° = -485.8 kJ/mol; S° = 178.7 J/mol•K 

(a) Calculate ΔH° and ΔS° for this process. 

(b) Is the reaction spontaneous at 25°C? At 4°C? 

(c) The heat of vaporization for acetic acid is 24.3 kJ/mol. Its normal boiling point is 118.5°C. Calculate ΔS° for the reaction: CH₃COOH(l) —> CH₃COOH(g) 

(d) What is the standard molar entropy for CH₃COOH(g), taking S° for CH₃COOH(l) to be 159.8 J/mol•K 

(e) Calculate ΔG at 25°C for the formation of acetic acid from ethanol (see reaction above) when [CH₃COOH] = 0.200 M, P_O2 = 1.13 atm, and [C₂H₅OH] = 0.125 M.

(f) Calculate ΔG° for the ionization of acetic acid at 25°C (K_a = 1.8 x 10^-5).