Acetic acid (ethanoic acid) (CH₃COOH)
One of the products of the oxidation of ethanol.
acetic acid, ethanoic acid, vinegar, carboxylic acid, carboxyl group, fermentation, glacial acetic acid, acetates, oxidation, ethanol, organic chemistry, chemistry
Acetic acid, ethanoic acid CH₃COOH
Molar mass: 60.05 g/mol
Melting point: 16.6 °C (61.88 °F)
Boiling point: 117.9 °C (244.22 °F)
Density: 1.0492 g/cm³ (0.0379 lb/in³)
Heat of combustion: -874.2 kJ/mol
Acetic acid is a colorless liquid with a pungent odor. It dissolves well in water. It is a weak acid.
Water-free acetic acid freezes below 16 °C (60.8 °F), so it is commonly called glacial acetic acid. Its salts are called acetates.
Occurrence and production
Acetic acid is often present in fermentation, decay and oxidation processes. The acetyl group is a residue anion of acetic acid, from which our bodies can form several compounds. Acetyl groups break down into carbon dioxide and water in ATP-producing processes.
Acetic acid is produced during the fermentation of alcoholic liquids by acetic acid bacteria. It is a secondary oxidation product of ethanol.
In addition to the food industry, large quantities of acetic acid are used in the production of synthetic fibers, dyes and medicines.
Formic acid is the simplest carboxylic acid.
An aldehyde which is an important raw material and intermediate product in industry.
The simplest representative of ketones.
The second member in the homologous series of straight-chain alkanes.
The best known alcohol, important in the food industry.
One of the most important esters, produced by the reaction of ethanol and acetic acid.
The simplest diol.
The first member in the homologous series of alkanes.
The simplest dicarboxylic acid.
The best known of ethers.
An exercise about the groups and structure of oxo compounds.