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Under normal circumstances an atom can be broken down into any smaller particles, but we humans, have devised ways to break the atom apart. An atom itself is made up of three tiny kinds of particles called subatomic particles: protons, neutrons, and electrons.
For example, the molecular formula for acetic acid, the component that gives vinegar its sharp taste, is C2H4O2. This formula indicates that a molecule of acetic acid (Figure 2.21) contains two carbon atoms, four hydrogen atoms, and two oxygen atoms. The ratio of atoms is 2:4:2.
Vinegar is essentially a dilute solution of acetic (ethanoic) acid in water. Acetic acid is produced by the oxidation of ethanol by acetic acid bacteria, and, in most countries, commercial production involves a double fermentation where the ethanol is produced by the fermentation of sugars by yeast.
Industrially, acetic acid is used in the preparation of metal acetates, used in some printing processes; vinyl acetate, employed in the production of plastics; cellulose acetate, used in making photographic films and textiles; and volatile organic esters (such as ethyl and butyl acetates), widely used as solvents for …
CH₃COOH
Vinegar doesn’t work well as a disinfectant. According to EPA standards, a disinfectant should be able to kill 99.9 percent of disease-causing bacteria and viruses. Vinegar only works against some germs, like E. coli and Salmonella.
Acetic acid (vinegar) is an effective mycobactericidal disinfectant that should also be active against most other bacteria.
Acetic acid can be a hazardous chemical if not used in a safe and appropriate manner. This liquid is highly corrosive to the skin and eyes and, because of this, must be handled with extreme care. Acetic acid can also be damaging to the internal organs if ingested or in the case of vapor inhalation.
Acetic acid is generally recognized as safe for use in foods if it is of “food-grade” and is used in accord with good manufacturing processes. Acetic acid is considered “food-grade” if it complies with the specifications in Food Chemicals Codex. Diluted acetic acid is not vinegar.
Breathing vapours with high levels of acetic acid can cause irritation of eyes, nose and throat, cough, chest tightness, headache, fever and confusion. In serious cases damage to the airways, a fast heart rate and eye damage can occur. An accumulation of fluid in the lungs may occur and may take up 36 hours to develop.
Acetic acid is available in pails, drums, totes, and bulk quantities.
Questions & Answers on Acetic Acid
Type | Packaging Size | Price |
---|---|---|
Liquid | 25 LT | Rs. 13500 |
Liquid | 500 ML | Rs. 300 |
Powdered | 100 GM | Rs. 200 |
Powdered | 500 GM | Rs. 1000 |
A weak acid is an acid that ionizes only slightly in an aqueous solution. Acetic acid (found in vinegar) is a very common weak acid.
ICSC 0363 – ACETIC ACID. Flammable. Above 39°C explosive vapour/air mixtures may be formed. Risk of fire and explosion on contact with strong oxidants.
Appearance: Colorless liquid Physical State: Liquid Odor: Vinegar-like Odor Threshold: Data not available. pH: 2.4 Melting/Freezing Point: Approximately 0°C Initial Boiling Point /Range: Approximately 100°C Flash Point: 39°C (Acetic Acid) Evaporation Rate: Data not available. Flammability: Data not available.
Physical Properties of Acetic Acid
16.6 °C
The reaction between chlorine trifluoride and acetic acid is very violent, sometimes explosive. National Fire Protection Association; Fire Protection Guide to Hazardous Materials.
The acetic acid in vinegar evaporates more readily than water (a chemist would day acetic acid is more volatile). As it e evaporates the concentration of acetic acid would decrease.