The Biochemistry of Acetic Acid

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hanlin
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Joined: Fri Apr 15, 2011 2:44 pm

The Biochemistry of Acetic Acid

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At physiological pHs, acetic acid is fully ionized to acetate, so biochemists consider acetate and acetic acid as equivalent.
The acetyl group, derived from acetic acid, is fundamental to the biochemistry of all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. However, the concentration of free acetic acidin cells is kept at a low level to avoid disrupting the control of the pH of the cell contents. Unlike longer-chain carboxylic acids (the fatty acids), acetic acid does not occur in natural triglycerides. However, the artificial triglyceride triacetin (glycerine triacetate) is a common food additive, and is found in cosmetics and topical medicines.
Acetic acid is produced and excreted by acetic acid bacteria, notable ones being the Acetobacter genus and Clostridium acetobutylicum. These bacteria are found universally in foodstuffs, water, and soil, and acetic acid
is produced naturally as fruits and other foods spoil. Acetic acid is also a component of the vaginal lubrication of humans and other primates, where it appears to serve as a mild antibacterial agent.
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