Vinegar is as old as civilization itself, perhaps older. Acetic acid-producing bacteria are present throughout the world, and any culture practicing the brewing of beer or wine inevitably discovered vinegar as the natural result of these alcoholic beverages being exposed to air. The use of acetic acid in chemistry extends into antiquity. In the 3rd century BC, the Greek philosopher Theophrastos described how vinegar acted on metals to produce pigments useful in art, including white lead (lead carbonate) and verdigris, a ...

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Acetic acid, Acetic acid - Nomenclature, Acetic acid - History, Acetic acid - Chemical properties, Acetic acid - Biochemistry, Acetic acid - Production, Acetic acid - Methanol carbonylation, Acetic acid - Acetaldehyde oxidation, Acetic acid - Ethylene oxidation, Acetic acid - Fermentation, Acetic acid - Applications, Acetic acid - Vinyl acetate monomer, Acetic acid - Acetic anhydride, Acetic acid - Ester production, Acetic acid - Vinegar, Acetic acid - Use as solvent, Acetic acid - Other applications, Acetic acid - Safety

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Acetic acid, Acetic acid - Nomenclature, Acetic acid - History, Acetic acid - Chemical properties, Acetic acid - Biochemistry, Acetic acid - Production, Acetic acid - Methanol carbonylation, Acetic acid - Acetaldehyde oxidation, Acetic acid - Ethylene oxidation, Acetic acid - Fermentation, Acetic acid - Applications, Acetic acid - Vinyl acetate monomer, Acetic acid - Acetic anhydride, Acetic acid - Ester production, Acetic acid - Vinegar, Acetic acid - Use as solvent, Acetic acid - Other applications, Acetic acid - Safety

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The acetyl group, derived from acetic acid, is fundamental to the biochemistry of virtually all forms of life. When bound to coenzyme A it is central to the metabolism of carbohydrates and fats. However, the concentration of free acetic acid in cells is kept at a low level to avoid disrupting the control of the pH of the cell contents. Unlike some longer-chain carboxylic acids (the fatty acids), acetic acid does not occur in natural triglycerides. However, the artificial triglyceride triacetin (glycerin triacetate) is a common food additive, and ...

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Acetic acid, Acetic acid - Nomenclature, Acetic acid - History, Acetic acid - Chemical properties, Acetic acid - Biochemistry, Acetic acid - Production, Acetic acid - Methanol carbonylation, Acetic acid - Acetaldehyde oxidation, Acetic acid - Ethylene oxidation, Acetic acid - Fermentation, Acetic acid - Applications, Acetic acid - Vinyl acetate monomer, Acetic acid - Acetic anhydride, Acetic acid - Ester production, Acetic acid - Vinegar, Acetic acid - Use as solvent, Acetic acid - Other applications, Acetic acid - Safety

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Acetic acid, also known as ethanoic acid, is an organic chemical compound best recognized for giving vinegar its sour taste and pungent smell. Pure water-free acetic acid is a colourless hygroscopic liquid (that is, it readily absorbs water) that freezes below 16.7 °C (62 °F) to a colourless crystalline solid. Acetic acid is corrosive, and its vapour is irritating to eyes and nose, although it is a weak acid based ...

Including:

Acetic acid - Nomenclature Acetic acid - History Acetic acid - Chemical properties Acetic acid - Biochemistry Acetic acid - Production
Acetic acid - Methanol carbonylation Acetic acid - Acetaldehyde oxidation Acetic acid - Ethylene oxidation Acetic acid - Fermentation
Acetic acid - Applications
Acetic acid - Vinyl acetate monomer Acetic acid - Acetic anhydride Acetic acid - Ester production Acetic acid - Vinegar Acetic acid - Use as solvent Acetic acid - Other applications
Acetic acid - Safety

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4-HO-DET, also known as 4-hydroxy-diethyl-tryptamine, CZ-74, or ethocin, is a hallucinogenic drug and psychedelic compound of moderate duration. 4-HO-DET is a substituted tryptamine, structurally related to psilocin and 4-HO-DIPT. 4-HO-DET - Analogs. The acetic acid ester of 4-HO-DET is known as 4-AcO-DET or ethacetin. The phosphoric acid ester of 4-HO-DET is known as 4-phosphoryloxy-DET, CEY-19, or ethocybin. TiHKAL, Indoles 4-HO-D ...

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4-HO-DET - Analogs 4-HO-DET - History 4-HO-DET - Dosage 4-HO-DET - Effects

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Priopionic acid has physical properties intermediate between those of the smaller carboxylic acids, formic and acetic acid, and the larger fatty acids. It is miscible with water, but it can be removed from water by adding salt. Like acetic and formic acids, its vapor grossly violates the ideal gas law because it does not consist of individual propionic acid molecules, but instead of hydrogen bonded pairs of molecules. It als ...

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Propionic acid, Propionic acid - History, Propionic acid - Properties, Propionic acid - Production, Propionic acid - Uses, Propionic acid - Safety

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A significant amount of formic acid is produced as a byproduct in the manufacture of other chemicals, especially acetic acid. However, this production is insufficient to meet the present demand for formic acid, and some formic acid must be produced for its own sake. When methanol and carbon monoxide are combined in the presence of a strong base, the formic acid derivative methyl formate results, according to the chemical equation CH3< ...

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Formic acid, Formic acid - History, Formic acid - Properties, Formic acid - Production, Formic acid - Uses, Formic acid - Safety

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Industrially, propionic acid is usually made from the air oxidation of propionaldehyde. In the presence of cobalt or manganese ions, this reaction proceeds rapidly even at mild termperatures. Usually, the industrial process is carried out at 40-50°C, and is represented by the chemical equation CH3CH2CHO + ½ O2 → CH3CH2COOH Large amounts of propionic acid were once produced as a byproduct of acetic acid manufacture, but changes in the way acetic acid is made ...

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Propionic acid, Propionic acid - History, Propionic acid - Properties, Propionic acid - Production, Propionic acid - Uses, Propionic acid - Safety

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A significant amount of formic acid is produced as a byproduct in the manufacture of other chemicals, especially acetic acid. However, this production is insufficient to meet the present demand for formic acid, and some formic acid must be produced for its own sake. When methanol and carbon monoxide are combined in the presence of a strong base, the formic acid derivative methyl formate results, according to the chemical equation CH3< ...

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Formic acid, Formic acid - Properties, Formic acid - History, Formic acid - Production, Formic acid - Uses, Formic acid - Safety

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Triacetate is derived from cellulose by combining cellulose with acetate from acetic acid and acetic anhydride. The cellulose acetate is dissolved in a mixture of dichloromethane and methanol for spinning. As the filaments emerge from a spinneret, the solvent is evaporated in warm air, in a process known as dry spinning, leaving a fibre of almost pure triacetate. A finishing process called S-Finishing or surface saponification is sometimes applied to acetate and triacetate fabrics using a sodium hydroxide solution. This removes part o ...

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Triacetate, Triacetate - History, Triacetate - Production, Triacetate - Chemistry, Triacetate - As a Fibre, Triacetate - Characteristics, Triacetate - Usage Scenarios, Triacetate - General Care Tips, Triacetate - As a film, Triacetate - Characteristics, Triacetate - Usage Scenarios

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The primary benefit of fermentation is the conversion, e.g., converting juice into wine, grains into beer, and carbohydrates into carbon dioxide to leaven bread. According to Steinkraus (1995), food fermentation serves five main purposes: Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and alkaline fermentations Biological enrichment of food substrates wit ...

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Fermentation, Fermentation - History, Fermentation - Biochemistry, Fermentation - Products, Fermentation - Uses, Fermentation - Fermented foods by region

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The principal use of iridium is as a hardening agent in platinum alloys. Other uses: For making crucibles and devices that require high temperatures. Electrical contacts (notable example: Pt/Ir sparkplugs). Osmium/iridium alloys are used for tipping fountain pen nibs and for compass bearings. Iridium is used as a catalyst for carbonylation of methanol to produce acetic acid At one time iridium, as an alloy with platinum, was used in bushing the vents of heavy ordnance and, in a finely powdered condition (iridi ...

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Iridium, Iridium - Notable characteristics, Iridium - Applications, Iridium - History, Iridium - Occurrence, Iridium - Isotopes, Iridium - Precautions

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Heroin was first synthesized in 1874 by C.R. Alder Wright, a British chemist working at St. Mary's Hospital Medical School, London. He had been experimenting with combining morphine with various acids. He boiled anhydrous morphine alkaloid with acetic anhydride over a stove for several hours and produced a more potent, acetylated form of morphine. We now call it diacetylmorphine. The compound was sent to F.M. Pierce of Owens College, Manchester, for analysis. He reported the following to Wright: Doses … were subcutan ...

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Heroin, Heroin - History, Heroin - Usage and effects, Heroin - Production and trafficking, Heroin - Manufacturing, Heroin - History, Heroin - Trafficking, Heroin - Risks of non-medical abuse of heroin, Heroin - Withdrawal, Heroin - Drug interactions, Heroin - Culture, Heroin - Books

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The chewing gum is made of a "gum base" with added food coloring and flavoring. The exact composition of gum bases is usually a trade secret, but common ingredients can be latexes (eg. leche, caspi, sorva, nispero, tunu, jelutong, or chicle, which is still commercially produced), paraffin wax or beeswax, polyethylene, polyvinyl acetate, stearic acid, and various natural gums. Old gum bases were based on latexes, vegetable gums like chicle, spruce gum, or mastic gum. Al ...

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Chewing gum, Chewing gum - History of gum, Chewing gum - Types of gum, Chewing gum - Composition and manufacture, Chewing gum - Gum and society, Chewing gum - Gum and military, Chewing gum - Footnotes

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In the UK, fish and chips usually have an accompaniment of free salt and vinegar ("salt & vinegar"). Suppliers may use malt vinegar or onion vinegar (the vinegar used for storing pickled onions). Often something called "non-brewed condiment" (actually a solution of acetic acid in water with caramel added for colour) substitutes for genuine malt vinegar. In the US, malt vinegar (or, in some establishments, red-wine or cider vinegar) often comes with fish and chips as well. A common Canadian preference involves white vinegar ...

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Fish and chips, Fish and chips - History, Fish and chips - Folkways, Fish and chips - Choice of fish, Fish and chips - Accompaniments, Fish and chips - Fish and chip shops, Fish and chips - Other dishes, Fish and chips - Footnote

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Bromine is the only liquid nonmetallic element at room temperature. It is a heavy, mobile, reddish-brown liquid, that evaporates easily at standard temperature and pressures in a red vapor (its color resembles nitrogen dioxide) that has a strong disagreeable odor resembling that of chlorine. A halogen, bromine resembles chlorine chemically but is less active (it is more active than iodine however). Bromine is slightly soluble in water, and highly soluble in carbon disulfide, aliphatic alcohols (such as methanol), and acetic acid. It bonds easily wi ...

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Bromine, Bromine - Notable characteristics, Bromine - Applications, Bromine - History, Bromine - Occurrence, Bromine - Precautions, Bromine - Recycling, Bromine - Compounds

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Main article: effects of alcohol on the body In the human body, ethanol is first oxidized to acetaldehyde, and then to acetic acid. The first step is catalysed by the enzyme alcohol dehydrogenase, and the second by acetaldehyde dehydrogenase. Some individuals have less effective forms of one or both of these enzymes, and can experience more severe symptoms from ethanol consumption than others. Conversely, those who have acquired ethanol tolerance have a greater quantity o ...

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Ethanol, Ethanol - History, Ethanol - Production, Ethanol - Ethylene hydration, Ethanol - Fermentation, Ethanol - Purification, Ethanol - Denatured alcohol, Ethanol - Use, Ethanol - As a fuel, Ethanol - Chemicals derived from ethanol, Ethanol - Other uses, Ethanol - Metabolism and toxicology, Ethanol - Hazards

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Diagnosis is made by doing a biopsy of the cervix, which often involves colposcopy, or a magnified visual inspection of the cervix aided by using an acetic acid solution to produce color changes in precancerous or cancerous areas. A Pap smear is insufficient for the diagnosis. Many researchers recommend that since more than 99% of invasive cervical cancers worldwide contain human papillomavirus, HPV testing should be carried out together with routine cervical screening (Walboomers et al, 1999). However, given the prevalence of HPV (around 80% infection history among the sexually active population) others suggest that routine HPV ...

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Cervical cancer, Cervical cancer - Signs and symptoms, Cervical cancer - Diagnosis, Cervical cancer - Staging, Cervical cancer - Pathophysiology, Cervical cancer - Treatment, Cervical cancer - Epidemiology, Cervical cancer - History, Cervical cancer - Vaccine

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In the UK, fish and chips usually have an accompaniment of free salt and vinegar ("salt & vinegar"). Suppliers may use malt vinegar or onion vinegar (the vinegar used for storing pickled onions). Often something called "non-brewed condiment" (actually a solution of acetic acid in water with caramel added for colour) substitutes for genuine malt vinegar. In the US, malt vinegar (or, in some establishments, red-wine or cider vinegar) often comes with fish and chips as well. A common Canadian preference involves white vinegar ...

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Fish and chips, Fish and chips - History, Fish and chips - Folkways, Fish and chips - Choice of fish, Fish and chips - Accompaniments, Fish and chips - Fish and chip shops, Fish and chips - Packaging and wrapping, Fish and chips - Chip van, Fish and chips - Other dishes, Fish and chips - Footnote

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Acetic acid is produced both synthetically and by bacterial fermentation. Today, the biological route accounts for only about 10% of world production, but it remains important for vinegar production, as in much of the world food purity laws stipulate that vinegar used in foods must be of biological origin. About 75% of acetic acid made for use in the chemical industry is made by methanol carbonylation, explained below. Alternative methods account for the rest.^{See also:}

Acetic acid, Acetic acid - Nomenclature, Acetic acid - History, Acetic acid - Chemical properties, Acetic acid - Biochemistry, Acetic acid - Production, Acetic acid - Methanol carbonylation, Acetic acid - Acetaldehyde oxidation, Acetic acid - Ethylene oxidation, Acetic acid - Fermentation, Acetic acid - Applications, Acetic acid - Vinyl acetate monomer, Acetic acid - Acetic anhydride, Acetic acid - Ester production, Acetic acid - Vinegar, Acetic acid - Use as solvent, Acetic acid - Other applications, Acetic acid - Safety

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