Acetic acid - Simple English Wikipedia, the free encyclopedia

Acetic acid

Names
Preferred IUPAC name Acetic acid[3]
Systematic IUPAC name Ethanoic acid
Other names Vinegar (when dilute); Hydrogen acetate; Methanecarboxylic acid[1][2]
Identifiers
CAS Number	64-19-7 Y
3D model (JSmol)	Interactive image
3DMet	B00009
Abbreviations	AcOH
Beilstein Reference	506007
ChEBI	CHEBI:15366 Y
ChEMBL	ChEMBL539 Y
ChemSpider	171 Y
DrugBank	DB03166 Y
ECHA InfoCard	100.000.528
EC Number	200-580-7
E number	E260 (preservatives)
Gmelin Reference	1380
IUPHAR/BPS	1058
KEGG	D00010 N
MeSH	Acetic+acid
PubChem CID	176
RTECS number	AF1225000
UNII	Q40Q9N063P Y
UN number	2789
CompTox Dashboard (EPA)	DTXSID5024394
SMILES CC(O)=O
Properties
Chemical formula	C2H4O2
Molar mass	60.05 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	16 to 17 °C; 61 to 62 °F; 289 to 290 K
Boiling point	118 to 119 °C; 244 to 246 °F; 391 to 392 K
Solubility in water	Miscible
log P	-0.28[4]
Acidity (pKa)	4.756 (H2O)[5] 12.6 (DMSO)[6]
Basicity (pKb)	9.24 (basicity of acetate ion)
Conjugate base	Acetate
Magnetic susceptibility (χ)	-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	G01AD02 (WHO) S02AA10 (WHO)
Hazards
NFPA 704	2 3 0
Explosive limits	4–16%
U.S. Permissible exposure limit (PEL)	TWA 10 ppm (25 mg/m3)[7]
Related compounds
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Acetic acid, or ethanoic acid, (CH₃COOH) is a carboxylic acid. It 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 its boiling point is 118.1 °C(244.5 °F). It has a pH of 2.4.

Acetic acid is commonly used as a food additive. It has the E numbers E 260 (acetic acid).

Potassium acetate (E 261), sodium acetate (E 262), and calcium acetate (E 2639) are salts of acetic acid; they are commonly used to preserve food, usually vegetables. In sourdough, ethanol fermentation is used.

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