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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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 ...

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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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Acetate, or ethanoate, is the anion of a salt or ester of acetic acid. The acetate ion has the formula CH3COO-, and is the conjugate base of acetic acid. Acetate can also refer to cellulose acetate, especially fibers or other derived products such as the acetate disc used in audio record production. Acetate can be found in many household products. Historically (prior to the discovery and naming of actinium) the abbreviation Ac (or AC) was sometimes used in c ...

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Vinegar (from Old French vinaigre, meaning "sour wine") is a sour-tasting liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. It can also be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol (see acetic acid). Vinegar - Production. Vinegar production may be started by the addition of mother of vinegar to wine or cider. Vinegar is a dilute form of acetic acid ...

Including:

Vinegar - Production Vinegar - Culinary uses Vinegar - Types of vinegar
Vinegar - White Vinegar - Malt Vinegar - Wine Vinegar - Apple cider Vinegar - Fruit vinegar Vinegar - Balsamic Vinegar - Rice Vinegar - Coconut Vinegar - Cane Vinegar - Raisin Vinegar - Beer Vinegar - Honey Vinegar - Chinese black Vinegar - Flavored vinegars
Vinegar - Non-culinary uses
Vinegar - Cleaning Vinegar - Medicine Vinegar - Miscellaneous

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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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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 - History, Formic acid - Properties, Formic acid - Production, Formic acid - Uses, Formic 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 active principle of Aconitum napellus is the alkaloid aconitine, first examined by P.L. Geiger. Hesse, Alder Wright & A.B. Luff obtained apoaconitine, aconine, and benzoic acid by hydrolysis; while, in 1802, C. Ehrenberg and A. Purfurst observed acetic acid as a hydrolytic product. This, and allied alkaloids, have formed the subject of many investigations by Wyndham Dunstan and his pupils in England, and by Martin Freund and Paul Beck in Berlin. But their constitution is not yet solved, there even being some divergence of opin ...

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Aconitum, Aconitum - Chemistry, Aconitum - Pharmacology of Aconite and Aconitine, Aconitum - Therapeutics, Aconitum - Toxicology, Aconitum - Aconitum in literature, Aconitum - Species, Aconitum - Natural Hybrids

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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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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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Carvone - Reduction. There are three double bonds in carvone capable of reduction; the product of reduction depends on the reagents and conditions used. Catalytic hydrogenation of carvone (1) can give either carvomenthol (2) or carvomenthone (3). Zinc and acetic acid reduce carvone to give dihydrocarvone (4). MPV reduction using propan-2-ol and aluminium isopropoxide effects reduction of the carbonyl group only to provide carveol (5); a combination of sodium borohydride and CeCl3 (Luche reduction) is also effective. Hydrazine and potassium hydroxide give lim ...

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Carvone, Carvone - Stereoisomerism and odour, Carvone - Occurrence, Carvone - Preparation, Carvone - Chemical properties, Carvone - Reduction, Carvone - Oxidation, Carvone - Uses, Carvone - Reference

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2-Butoxyethanol - Acute exposure. People exposed to high levels of 2-butoxyethanol for several hours reported irritation of the nose and eyes, headache, a metallic taste in their mouths, and vomiting. No harmful effects were seen on their lungs or hearts. People who swallowed large amounts of cleaning agents containing 2-butoxyethanol have shown breathing problems, low blood pressure, low levels of hemoglobin (the substance in the blood that carries oxygen to organs of the body), acidic blood, and blood in the urine. It is not known whether 2-butoxyethanol or 2-butoxyethanol acetate can af ...

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2-Butoxyethanol, 2-Butoxyethanol - Production, 2-Butoxyethanol - Uses, 2-Butoxyethanol - Medical Effects, 2-Butoxyethanol - Acute exposure, 2-Butoxyethanol - Carcinogenesis, 2-Butoxyethanol - Recommended exposure Limits, 2-Butoxyethanol - Environmental impact

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Vinegar - White. So-called "white vinegar" (actually clear) can be made by oxidating a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid in water. It is used for culinary as well as cleaning purposes. Vinegar - Malt. Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. A cheaper alternative, called 'non-brewed condiment', is a soluti ...

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Vinegar, Vinegar - Production, Vinegar - Culinary uses, Vinegar - Types of vinegar, Vinegar - White, Vinegar - Malt, Vinegar - Wine, Vinegar - Apple cider, Vinegar - Fruit vinegar, Vinegar - Balsamic, Vinegar - Rice, Vinegar - Coconut, Vinegar - Cane, Vinegar - Raisin, Vinegar - Beer, Vinegar - Honey, Vinegar - Chinese black, Vinegar - Flavored vinegars, Vinegar - Non-culinary uses, Vinegar - Cleaning, Vinegar - Medicine, Vinegar - Miscellaneous

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The trivial name acetic acid is the most commonly used and officially preferred name by the IUPAC. This name derives from acetum, the Latin word for vinegar. The synonym ethanoic acid is a systematic name that is sometimes used in introductions to chemical nomenclature. Glacial acetic acid is a trivial name for water-free acetic acid. Similar to the German name Eisessig (literally, ice-vinegar), the name comes from the ice-like crystals that form sligh ...

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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 hydrogen (H) atom in the carboxyl group (−COOH) in carboxylic acids such as acetic acid can be given off as an H+ ion (proton), giving them their acidic character. Acetic acid is a weak, effectively monoprotic acid in aqueous solution, with a pKa value of 4.8. A 1.0 M solution (about the concentration of domestic vinegar) has a pH of 2.4, indicating that merely 0.4% of the ...

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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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