Acetic Acid

Acetic acid is one of the minerals and belongs to the group of acids. Acetic acid is one of the carboxylic acids and is known as ethanoic acid in the name of Iupac. The use of acetic acid in chemistry dates back to antiquity. In 1847, German chemist Hermann Kolb For the first time, it succeeded in making acetic acid through minerals.

Vinegar yeast bacteria are known for their tendency to produce acetic acid. These bacteria are found in food, water and soil. Acetic acid is naturally produced from fruits and some spoiled foods from the fermentation process and is one of the oldest chemical compounds known to man.

Pure acetic acid is a colorless liquid with a sharp odor, corrosive and flammable liquid. This acid freezes at 16.6 ° C.

Vinegar is produced by the process of fermenting foods containing starch, sugar, and alcohol by the yeast bacteria (vinegar baby). Fruits such as apples, grapes, and grains such as barley are commonly used to make vinegar.

Vinegar usually contains acetic acid with a volume weight of 4 to 8%

Uses and uses of acetic acid:

Production of vinyl acetate, ethyl acetate, solvents, textile, vinegar is used as food seasoning and preparation of various pickles. Dilute acetic acid is used as a sprayer to kill plant fungi. Glacial acetic acid is used in the chemical industry in the production of photographic films, in the production of polyethylene triphthalate (PET) plastics. It is also used as an intermediate in the production of vinyl acetate, which is an important compound in the production of adhesives and paints, and as a solvent in the production of synthetic aromatic substances.