Difference between revisions of "Acetic acid"
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Since prehistoric times, humans have produced acetic acid by exposing [[alcohol|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. | Since prehistoric times, humans have produced acetic acid by exposing [[alcohol|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. | ||
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Revision as of 22:01, 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.
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.
There is a critical shortage of informative atrclies like this.
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.
