Good wine must be kept sealed from air until ready to use. Otherwise, it will sour. The ethyl alcohol $(C{H}_{3}C{H}_{2}OH)$ will combine with oxygen gas to produce acetic acid, or vinegar $(H{C}_2{H}_3{O}_2)$ and water. What is the theoretical yield of acetic acid when $70\mathrm{.}0g$ of ethanol are in contact with $4\mathrm{.}50L$ of oxygen at STP$?$