Acetic acid

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The chemical compound acetic acid, systematically called ethanoic acid, is the acid that gives vinegar its sour taste and pungent smell. It derives its name from the Latin word for vinegar: acetum. Acetic acid is a carboxylic acid with chemical formula C2H4O2, also written as H3CO2H or CH3COOH to reflect its chemical structure. In pure form it has an ice crystal form, which is called glacial acetic acid.

Related Topics:
Chemical compound - Acid - Vinegar - Latin - Carboxylic acid - Chemical formula

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Acetic acid is central in many biochemical reactions, and is produced in some amount by nearly all forms of life. The Acetobacter genus of bacteria is named for its tendency to produce acetic acid, and these bacteria are found universally in foodstuffs, water, and soil. Also, at one time acetic acid was produced as a product of fermentation with Clostridium acetobutylicum. As such, acetic acid is produced naturally as fruits and some other foods spoil, and it is one of the oldest chemicals known to humanity.

Related Topics:
Biochemical - Life - Acetobacter - Bacteria - Food - Water - Soil - Ferment - Clostridium acetobutylicum

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Nowadays, acetic acid is a key organic intermediate used in the preparation of metal acetates used in printing processes, vinyl acetate, acetic anhydride, and volatile organic esters such as ethyl acetate and butyl acetate. The worldwide market is estimated at 6.5 million metric tonnes per year.

Related Topics:
Vinyl acetate - Acetic anhydride - Ethyl acetate - Butyl acetate - Tonnes

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