Acetic acid is a chemical reagent for the production of many chemical compounds. The largest single use of acetic acid is in the production of vinyl acetate monomer, closely followed by acetic anhydride and ester production. The volume of acetic acid used in vinegar is comparatively small. Acetic acid - Vinyl acetate monomer. The major use of acetic acid is for the production of vinyl acetate monomer (VAM). This application consumes approximately 40% to 45% of the world's production of acetic acid. The rea ...

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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 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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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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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 ...

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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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Cooking wine refers to inexpensive wine that has been treated with salt as a preservative. It is intended for use as an ingredient in food rather than as a beverage. When a wine bottle is opened and the wine is exposed to oxygen, a fermentative process will transform the alcohol into acetic acid resulting in wine vinegar. The salt in cooking wine inhibits the growth of the acetic acid producing microorgasisms. This preservation is important because a bottle of cooking wine may be opene ...

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Sodium acetate can be obtained easily by the reaction of acetic acid with sodium bicarbonate. H3C-COOH + Na+[HCO3]- → H3C-COO- Na+ + H2CO3 The resulting carbonic acid decomposes quickly to carbon dioxide and water so the equilibrium is pushed to the right. This is the well-known "fizzing" reaction between baking soda and vinegar. By subsequently boiling off most of the water, one can refine either a concentrated solution of sodi ...

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Sodium acetate, Sodium acetate - Reactions, Sodium acetate - Synthesis of sodium acetate, Sodium acetate - Outside Links

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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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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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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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Pantyhose were once worn by Australian lifeguards to prevent stings. These have now been replaced by lycra stinger suits. If swimming at a beach where box jellyfish are known to be present, a bottle of vinegar is an extremely useful addition to the first aid kit. For some as yet unknown reason, acetic acid, found in vinegar, disables the box jellyfish's stinging cells (though it will not alleviate the pain). If stung, bathe the affected area with liberal amounts of vinegar and immediately seek medical attention. Vinegar has helped save dozens of lives on Australian beach ...

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Box jellyfish, Box jellyfish - Defence and feeding mechanisms, Box jellyfish - Vision, Box jellyfish - Treatment of stings, Box jellyfish - Classification, Box jellyfish - Footnotes

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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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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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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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Concentrated acetic acid is corrosive and must therefore be handled with appropriate care, since it can cause skin burns, permanent eye damage, and irritation to the mucous membranes. These burns or blisters may not appear until several hours after exposure. Latex gloves offer no protection, so specially resistant gloves, such as those made of nitrile rubber, should be worn when handling the compound. Concentrated acetic acid can be ignited with some difficulty in the laboratory. It becomes a flammable risk if the ambient temperature exceeds 39 °C (102 °F), and can form explosive mixtures with air above this tempe ...

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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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