Difference between revisions of "Acetic acid"
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Though acetic acid is commonly generated by certain [[microbes]], in high enough concentrations it [[food preservation|preserves food]]. | Though acetic acid is commonly generated by certain [[microbes]], in high enough concentrations it [[food preservation|preserves food]]. | ||
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Revision as of 21:33, 4 November 2011
Acetic acid is a weak acid, and the defining ingredient in vinegar. Aside from its common use in food, acetic acid is an important industrial chemical.
Contents
Production
Biological Synthesis
Since prehistoric times, humans have produced acetic acid by exposing alcoholic beverages to aerobic bacteria usually of the acetobacter genus. The bacteria convert the alcohol to acetic acid. Distillation of the vinegar concentrates the acid.
Artificial Synthesis
There are several techniques used to produce acetic acid on an industrial scale.
Methanol Carbonylation
Methanol and carbon monoxide are combined under pressure, in the presence of a catalyst.
Ethylene Oxidation
Ethylene is oxidation in the presence of a palladium based catalyst.
Use
Food Preservation
Though acetic acid is commonly generated by certain microbes, in high enough concentrations it preserves food.
I really couldn't ask for more from this aritlce.
