Acetic Acid
Vol. 1
ACETIC ACID
115
ACETIC ACID
1. Introduction
Acetic acid [64-19-7], CH3COOH, is a corrosive organic acid having a sharp odor, burning taste, and pernicious blistering properties. It is found in ocean water, oilfield brines, rain, and at trace concentrations in many plant and animal liquids. It is central to all biological energy pathways. Fermentation of fruit and vegetable juices yields 2–12% acetic acid solutions, usually called vinegar (qv). Any sugar-containing sap or juice can be transformed by bacterial or fungal processes to dilute acetic acid. Theophrastos (272–287 BC) studied the utilization of acetic acid to make white lead and verdigris [52503-64-7]. Acetic acid was also well known to alchemists of the Renaissance. Andreas Libavius (AD 1540–1600) distinguished the properties of vinegar from those of icelike (glacial) acetic acid obtained by dry distillation of copper acetate or similar heavy metal acetates. Numerous attempts to prepare glacial acetic acid by distillation of vinegar proved to be in vain, however. Lavoisier believed he could distinguish acetic acid from acetous acid, the hypothetical acid of vinegar, which he thought was converted into acetic acid by oxidation. Following Lavoisier’s demise, Adet proved the essential identity of acetic acid and acetous acid, the latter being the monohydrate, and in 1847, Kolbe finally prepared acetic acid from the elements. Worldwide demand for acetic acid in 1999 was 2.8 Â 106 t (6.17 Â 109 lb). Estimated demand for 2003 is 3.1 Â 106 t (6.84 Â 109 lb) (1). Uses include the manufacture of vinyl acetate [108-05-4] and acetic anhydride [108-24-7]. Vinyl acetate is used to make latex emulsion resins for paints, adhesives, paper coatings, and textile finishing agents. Acetic anhydride is used in making cellulose acetate fibers, cigarette filter tow, and cellulosic plastics.
2. Physical Properties
Acetic acid, fp 16.6358C (2), bp 117.878C at 101.3 kPa (3), is a clear, colorless liquid. Water is
ACETIC ACID
115
ACETIC ACID
1. Introduction
Acetic acid [64-19-7], CH3COOH, is a corrosive organic acid having a sharp odor, burning taste, and pernicious blistering properties. It is found in ocean water, oilfield brines, rain, and at trace concentrations in many plant and animal liquids. It is central to all biological energy pathways. Fermentation of fruit and vegetable juices yields 2–12% acetic acid solutions, usually called vinegar (qv). Any sugar-containing sap or juice can be transformed by bacterial or fungal processes to dilute acetic acid. Theophrastos (272–287 BC) studied the utilization of acetic acid to make white lead and verdigris [52503-64-7]. Acetic acid was also well known to alchemists of the Renaissance. Andreas Libavius (AD 1540–1600) distinguished the properties of vinegar from those of icelike (glacial) acetic acid obtained by dry distillation of copper acetate or similar heavy metal acetates. Numerous attempts to prepare glacial acetic acid by distillation of vinegar proved to be in vain, however. Lavoisier believed he could distinguish acetic acid from acetous acid, the hypothetical acid of vinegar, which he thought was converted into acetic acid by oxidation. Following Lavoisier’s demise, Adet proved the essential identity of acetic acid and acetous acid, the latter being the monohydrate, and in 1847, Kolbe finally prepared acetic acid from the elements. Worldwide demand for acetic acid in 1999 was 2.8 Â 106 t (6.17 Â 109 lb). Estimated demand for 2003 is 3.1 Â 106 t (6.84 Â 109 lb) (1). Uses include the manufacture of vinyl acetate [108-05-4] and acetic anhydride [108-24-7]. Vinyl acetate is used to make latex emulsion resins for paints, adhesives, paper coatings, and textile finishing agents. Acetic anhydride is used in making cellulose acetate fibers, cigarette filter tow, and cellulosic plastics.
2. Physical Properties
Acetic acid, fp 16.6358C (2), bp 117.878C at 101.3 kPa (3), is a clear, colorless liquid. Water is