Vinegar obtained from cane sugar contains [CPMT $1980$; DPMT $1982$; KCET $1992$; MP PMT $1994$;AIIMS $1999$]
A.Citric acid
B.Lactic acid
C.Acetic acid
D.Palmitic acid

Hint: In the industrial field cane sugar is one of the most widely used perennial grasses. Along with fiber tissue, it contains a high amount of sugar. Historically Vinegar was made with natural sugar such as cane sugar, grasps, honey, etc. Vinegar is a weak acid produced by a two-step fermentation process.

Complete answer:Vinegar is a dilute solution of an acid named acetic acid. Generally, it is made with $5%-8%$acetic acid by volume and used as a flavoring for foods or directly used as an ingredient of mustard, ketchup, pickle, etc. Natural vinegar can be prepared from a wide range of fruits like apples, grasps, cane sugar, dates, and from plants.
In the fermentation process at first, yeast feeds on the sugar or stretches any liquid from a plant like fruits, grains, rice, etc. then the liquid ferments into alcohol. Now, this fresh alcohol is exposed to air and a bacteria named acetobacter ferments this alcohol again over a very long time either weeks or months and finally forms vinegar. The overall reaction of acetic acid preparation is given by the following reaction:
$\begin{align}
  & {{C}_{2}}{{H}_{5}}OH\,\,\,\,+\,\,\,{{O}_{2}}\to \,\,\,C{{H}_{3}}COOH\,\,\,\,+\,\,\,{{H}_{2}}O \\
 & (Ethanol)\,\,\,\,\,\,(Air)\,\,\,\,\,\,(Acetic\,\,acid)\, \\
\end{align}$
Acetic acid is the major component of vinegar and it smelt like pungent vinegar.
Therefore vinegar obtained from cane sugar contains $5%-8%$acetic acid.

Thus, option (C) is correct.

Note: Vinegar is most widely used in the culinary, medicinal, and industrial fields. In the culinary industry, it is used as a condiment, preservative, and flavoring agent since ancient times. The anti-infective qualities of vinegar make it an effective disinfectant for infections. It can be used directly on many cooking dishes.