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    Acetic Acid

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    Acetic acid, also known as ethanoic acid or vinegar, is a naturally occurring organic acid found in plants and animal tissues. It has important applications in the food industry where it is used as a preservative and to regulate the acidity of foods. It can be produced by fermentation or chemical synthesis, its main production methods being the oxidation of acetaldehyde or the reaction of carbon monoxide with methanol.

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    Acetic Acid

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    Acetic acid, also known as ethanoic acid or vinegar, is a naturally occurring organic acid found in plants and animal tissues. It has important applications in the food industry where it is used as a preservative and to regulate the acidity of foods. It can be produced by fermentation or chemical synthesis, its main production methods being the oxidation of acetaldehyde or the reaction of carbon monoxide with methanol.

    Original Description:

    Acetic acid, also known as ethanoic acid or vinegar, is a naturally occurring organic acid found in plants and animal tissues. It has important applications in the food industry where it is used as a preservative and to regulate the acidity of foods. It can be produced by fermentation or chemical synthesis, its main production methods being the oxidation of acetaldehyde or the reaction of carbon monoxide with methanol.

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    Acetic acid

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    Acetic acid, also known as ethanoic acid or vinegar, is a naturally occurring organic acid found in plants and animal tissues. It has important applications in the food industry where it is used as a preservative and to regulate the acidity of foods. It can be produced by fermentation or chemical synthesis, its main production methods being the oxidation of acetaldehyde or the reaction of carbon monoxide with methanol.

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    15 views6 pages

    Acetic Acid

    Uploaded by

    ScribdTranslations
    Acetic acid, also known as ethanoic acid or vinegar, is a naturally occurring organic acid found in plants and animal tissues. It has important applications in the food industry where it is used as a preservative and to regulate the acidity of foods. It can be produced by fermentation or chemical synthesis, its main production methods being the oxidation of acetaldehyde or the reaction of carbon monoxide with methanol.

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    © All Rights Reserved
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    of 6

    Acetic acid

    Acetic acid. Also called ethanoic acid or


    methylenecarboxylic acid, it is an organic acid with
    two carbon atoms , it can be found in the form of
    acetate ion . Its formula is CH 3 -COOH (C 2 H 4 O 2 ),
    with the carboxyl group being what gives the molecule
    its acidic properties. This is an acid found in vinegar ,
    being mainly responsible for its sour taste and smell.
    According to the IUPAC it is systematically called
    ethanoic acid.

    Physical properties
     hydroscopic liquid
     Colorless
     Odorless, pungent (vinegar) smell
     Boiling point of 118.05 °C
     Melting point of 16.6 °C

    Chemical properties
     Soluble in water, alcohol, ether, glycerin, acetone, benzene,
    and carbon tetrachloride.
     Good solvent for several organic compounds and some
    inorganic ones such as sulfur and phosphorus .
     Anhydrous, it crystallizes at 17°C taking on an ice- like
    appearance, known as glacial acetic acid .
     Dipole moment of 1.74 D
     It is insoluble in carbon sulfide.

    Industrial synthesis
    It is obtained by synthesis and bacterial fermentation ,
    contributing 10% of world production. The 75% obtained in the
    chemical industry is prepared by carbonylation of methanol ,
    other alternative methods provide the rest.
    This acid occupies a prominent place in organic chemistry,
    similar to that held by sulfuric acid in the heavy chemical
    industry.

    Commercial availability
    Acetic acid is commercially available in several concentrations:

    1. Glacial acetic acid (99.7% acetic acid, water being the main
    impurity)
    2. Reagent grade acetic acid (generally contains 36% acetic acid
    by weight)
    3. Commercial aqueous solutions (usually present 28, 56, 70, 80,
    85 and 90% acetic acid)

    Methanol carbonylation
    In this process, methanol and carbon monoxide react to
    produce acetic acid, according to the chemical equation:
    CH 3 OH + CO → CH 3 COOH
    The process involves iodomethane as an intermediate, and
    happens in three steps. A catalyst, usually a metal complex, is
    needed for the carbonylation step.

    1. CH 3 OH + HI → CH 3 I + H 2 O
    2. CH 3 I + CO → CH 3 COI
    3. CH 3 COI + H 2 O → CH 3 COOH + HI

    Acetaldehyde oxidation
    Prior to the commercialization of the Monsanto process, most
    acetic acid was produced by oxidation of acetaldehyde . This
    remains the second most important manufacturing method,
    although it is not competitive with methanol carbonylation.
    Acetaldehyde can be produced by oxidation of butane or light
    naphtha , or by hydration of ethylene . When butane or light
    naphtha are heated with air in the presence of various metal
    ions , including those of manganese , cobalt and chromium ,
    acetaldehyde is formed. peroxide and then decomposes to
    produce acetic acid according to the chemical equation :
    2C 4 H 10 + 5O 2 → 4CH 3 COOH + 2H 2 O

    Applications
     as a condiment
     It is used in the manufacture of esters or essences.
     Color fixative
     Solvent
     Raw material in obtaining acetone, acetates, aspirin and
    other derivatives.
     In beekeeping it is used to control the larvae and eggs of wax
    moths .
     In the development of black and white photographs, it was
    used in a very weak solution as a stop bath when the
    developed material was immersed in it, the alkalinity of the
    developing bath was neutralized and the process stopped;
    Subsequently, the fixative bath eliminated the rest of the
    unrevealed material.
     In medicine it is as a dye in colposcopies to detect human
    papillomavirus infection.
     Production of sodium acetate and as an extraction agent for
    antibiotics in the medicinal industry.
     Due to its descaling action, acetic acid is used in the
    chemical washing of Dialysis Equipment (in dilutions ranging
    from 2.5% to 5% depending on the recommendation of the
    Equipment manufacturer).
     As a bactericide.
     Neutralizer and vehicle in dyeing processes in the textile
    industry. Dyeing vehicle in leather industry.
     As a neutralizing agent and for the formation of peracids in
    the chemical industry.
     As an acidifying agent and for the preparation of fruit esters
    in the food industry.
     In the production of monochloroacetic acid.
     In the production of acetates.
     Ingredient of adhesive compounds.
     Ingredient of special lacquers for the aeronautical industry.
     Insecticide and germicide ingredient.

    Risks
    Like any acid, it must be handled with care, especially when it
    is concentrated. May cause skin burns with prolonged exposure.

    Ingestion

     Sore throat.
     Vomiting , diarrhea
     Abdominal pain
     Burning sensation in the digestive tract.

    Inhalation

     Sore throat
     Burning sensation.
     Cough, respiratory distress.

    Fur

     Irritation
     Severe skin burns.

    Eyes

     Irritation
     Blurry vision.
     deep burns

    Sources
     Requena, L. Let's Study Organic Chemistry. ( 2001 ). ENEVA
    Editions .
     Acetic acid . Consulted: September 24, 2012.
     Acetic acid . Consulted: September 24, 2012.
     Speight, James G. (2002). Chemical Process and Design
    Handbook. Ed. McGraw-Hill

    Applications
    Acetic Acid is an additive used in the food industry for its ability to regulate acidity and its
    properties as a preservative. Among the most common applications are:

     Both organic and inorganic acids are found abundantly in natural systems where they
    perform very diverse functions from intermediate metabolites to components of buffer
    systems. Acids are added to natural or processed foods to benefit from many of their
    natural functions.
    Features
    Acetic Acid is also known as ethanoic acid. It is naturally found in plants and animal
    tissues. It can be produced by chemical synthesis or fermentation of carbohydrates. The
    main current methods used for its synthesis consist of the oxidation of an acetaldehyde
    derived from ethylene, the liquid oxidation of butane and the reaction of carbon monoxide
    with methanol derived from natural gas.

    Source: FDA, CFR Sec. 184.1005 Acetic acid

    This acid is used in the food industry mainly for its ability to regulate acidity and give a
    vinegar flavor to products, as well as for its preservative capacity.
    As a preservative, it helps prolong the useful life of products by protecting them from
    deterioration caused by microorganisms.

    Source: European Community Regulation (EC) No 1333/2008


    Additionally, it has the ability to regulate pH by modifying or controlling the acidity or
    alkalinity of a food product.

    Technical aspects

    Chemical Name and Structure


    Acetic Acid can also be found commercially or labeled as vinegar acid, glacial acetic acid,
    acetic acid (synthetic vinegar), food acid (acetic acid), vinegar (260), vinegar (acidity agent
    (E260)).

    Some relevant physicochemical characteristics


    Acetic Acid is soluble in water, alcohol, glycerol, ether, acetone, benzene, carbon
    tetrachlorite and practically insoluble in carbon bisulfite. It comes in the form of a colorless
    liquid with a pungent odor. Its boiling point is 118 ºC, its freezing point is 16.4 ºC. In its
    purest and most concentrated form (99%) it is known as Glacial Acetic Acid.

    Recommendations for use


    Acetic Acid is one of the most widely used ingredients in food technology. Its use dates
    back to the times when the preservation of food over time was empirically achieved.
    Historically, this acid comes from the fermentation of fruits such as apples and grapes or
    cereals such as rice to obtain vinegar. Currently, the processes have been modernized so
    that this ingredient can be obtained by controlled fermentation or through chemical
    synthesis, but only vinegar obtained by fermentation can be called vinegar.
    The purpose of including Acetic Acid in food manufacturing is due to its ability to control the
    presence of pathogenic bacteria that cause food spoilage. It also gives slightly pungent
    acid characteristics to the products. It is widely used in the manufacture of preserved
    vegetables, ketchup-type sauces, mustards, dressings, as a condiment for snacks and in
    the gastronomy of many cultures.
    It can also be added to increase gas production in baking leavening processes, since it
    interacts with Sodium Bicarbonate generating gas.
    The concentration in which the vinegar used in the kitchen is generally found ranges from 4
    to 8% weight/weight and for industrial applications it is used in a higher concentration.
    For this substance, the Acceptable Daily Intake (ADI) by the FAO/WHO Expert Committee
    on Food Additives (JECFA) is considered “acceptable” since its use does not imply a food
    safety risk.

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