ACETIC ACID

Acetic Acid / Formula: CH3COOH / DG 8

It goes by the names ethanoic acid, ethylic acid, vinegar acid, and methane carboxylic acid; its chemical formula is CH3COOH. The characteristic odor of vinegar is due to acetic acid, a byproduct of fermentation. About 4 to 6 percent of vinegar is acetic acid. In the laboratory, you can find more concentrated solutions, and glacial acetic acid is pure that contains only trace amounts of water. The volume of this chemical produced in the United States ranks 33rd among all chemicals. It is utilized for the production of acetic anhydride, cellulose acetate, vinyl acetate monomer, acetic esters, chloracetic acid, plastics, dyes, pesticides, photographic chemicals, and rubber. Other commercial applications include the production of vitamins, antibiotics, hormones, and organic compounds, as well as the addition of the compound to food. Typical quantities in meals range from 700 to 1,200 milligrams per kilogram (mg/kg) in wines, up to 860 mg/kg in old cheeses, and 2.8 mg/kg in fresh orange juice.

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Any chemical substance is defined as material with definite chemical composition in a pure or compound form, therefore each one is systematically identified in relation to its particular properties and structure. [Go to main Chemical listing]