Some Applications of Acetic Acid
Some Applications of Acetic Acid
Acetic anhydride
The product of the condensation of two molecules of acetic acid is acetic anhydride. The worldwide production of acetic anhydride is a major application, and uses approximately 25% to 30% of the global production of acetic acid. The main process involves dehydration of acetic acidto give ketene, which condenses with acetic acid to give the anhydride:
CH3CO2H → CH2=C=O + H2O
CH3CO2H + CH2=C=O → (CH3CO)2O
Acetic anhydride is an acetylation agent. As such, its major application is for cellulose acetate, a synthetic textile also used for photographic film. Acetic anhydride is also a reagent for the production of aspirin, heroin, and other compounds.
Vinegar
Acetic acid comprises typically 4 to 18% of vinegar, with the percentage usually calculated by mass. Vinegar is used directly as a condiment, and in the pickling of vegetables and other foods. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling, in general, employs solutions that are more concentrated. The amount of acetic acidused as vinegar on a worldwide scale is not large, but is by far the oldest and best-known application.
The product of the condensation of two molecules of acetic acid is acetic anhydride. The worldwide production of acetic anhydride is a major application, and uses approximately 25% to 30% of the global production of acetic acid. The main process involves dehydration of acetic acidto give ketene, which condenses with acetic acid to give the anhydride:
CH3CO2H → CH2=C=O + H2O
CH3CO2H + CH2=C=O → (CH3CO)2O
Acetic anhydride is an acetylation agent. As such, its major application is for cellulose acetate, a synthetic textile also used for photographic film. Acetic anhydride is also a reagent for the production of aspirin, heroin, and other compounds.
Vinegar
Acetic acid comprises typically 4 to 18% of vinegar, with the percentage usually calculated by mass. Vinegar is used directly as a condiment, and in the pickling of vegetables and other foods. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling, in general, employs solutions that are more concentrated. The amount of acetic acidused as vinegar on a worldwide scale is not large, but is by far the oldest and best-known application.