Vinegar is a dilute aqueous solution of acetic acid produced by the bacterial fermentation of apple cider, wine, or other carbohydrate material. The legal minimum acetic acid content of vinegar is 4% by mass. A 5.00 mL sample of a particular vinegar is titrated with 38.08 mL of 0.1000 M NaOH. Does this sample exceed the minimum limit? (Vinegar has a density of about 1.01 g/mL.)