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Acetic acid




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Acetic acid
Acetic-acid-2D-skeletal.svg
Acetic-acid-CRC-GED-3D-vdW-B.png
Essigsäure - Acetic acid.svg
Acetic-acid-CRC-GED-3D-balls-B.png
Acetic acid.jpg
Other names Vinegar (when dilute); Hydrogen acetate; Methanecarboxylic acid[2][3]
Identifiers
Abbreviations AcOH
CAS number 64-19-7
PubChem 176
EC number 200-580-7
DrugBank DB03166
KEGG D00010
MeSH Acetic+acid
ChEBI CHEBI:15366
RTECS number AF1225000
SMILES CC(O)=O
Beilstein Reference 506007
Gmelin Reference 1380
3DMet B00009
Properties
Molecular formula C2H4O2
Molar mass 60.04 g mol-1
Appearance Colourless liquid
Odor Pungent/Vinegar-like
Density 1.049 g cm−3 (liquid); 1.27 g cm cm−3 (solid)
Melting point

Expression error: Unrecognized word "to". °C, 289 to 290 K, Expression error: Unrecognized word "to". °F

Boiling point

Expression error: Unrecognized word "to". °C, 391 to 392 K, Expression error: Unrecognized word "to". °F

Solubility in water Miscible
log P -0.28[4]
Acidity (pKa)
Basicity (pKb) 9.24 (basicity of acetate ion)
-31.54·10−6 cm3/mol
Refractive index (nD) 1.371
Viscosity 1.22 mPa s
Dipole moment 1.74 D
Thermochemistry
Std enthalpy of
formation
ΔfHo298
-483.88—483.16 kJ mol−1
Std enthalpy of
combustion
ΔcHo298
-875.50—874.82 kJ mol−1
Standard molar
entropy
So298
158.0 J K−1 mol−1
Specific heat capacity, C 123.1 J K−1 mol−1
Pharmacology
ATC code
Hazards
NFPA 704

NFPA 704.svg

2
3
0
 
Explosive limits 4–16%
U.S. Permissible
exposure limit (PEL)
TWA 10 ppm (25 mg/m3)[7]
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)

Acetic acid, or ethanoic acid, (CH3COOH) is a carboxylic acid, which is the main compound of vinegar, other than water. It tastes and smells sour; it has no color. Its melting point is 16.5 °C(61.6 °F) and boiling point is 118.1 °C(244.5 °F). It has a pH of 2.4.

References

  1. Nomenclature of Organic Chemistry : IUPAC Recommendations and Preferred Names 2013 (Blue Book). Cambridge: The Royal Society of Chemistry. 2014. p. 745. doi:10.1039/9781849733069-FP001 . ISBN 978-0-85404-182-4 . 
  2. Scientific literature reviews on generally recognised as safe (GRAS) food ingredients. National Technical Information Service. 1974. p. 1. 
  3. "Chemistry", volume 5, Encyclopædia Britannica, 1961, page 374
  4. "acetic acid_msds". https://www.chemsrc.com/en/cas/64-19-7_162032.html. 
  5. Haynes, William M., ed. (2016). CRC Handbook of Chemistry and Physics (97th ed.). CRC Press. pp. 5–88. ISBN 9781498754293 . 
  6. Bordwell, F. G.; Algrim, Donald (1976). "Nitrogen acids. 1. Carboxamides and sulfonamides". The Journal of Organic Chemistry 41 (14): 2507–2508. doi:10.1021/jo00876a042 . 
  7. "NIOSH Pocket Guide to Chemical Hazards #0002". National Institute for Occupational Safety and Health (NIOSH). https://www.cdc.gov/niosh/npg/npgd0002.html. 




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