- Classification: Inorganic Acids
- Cas NO.: 64-19-7
- Molecular Formula: C2H4O2
- Melting Point: 16-16.5℃
- Boiling Point: 117-118℃
- Stability: Stable at room temperature in closed containers under normal storage and handling conditions.
- Refractive index:1.3715
- Flash Point: 40℃
- Purity: 99.5（%）
- Appearance: clear liquid
- usage: Acetic acid can be used as acidity regulator, acidifying agent, pickling agent, flavoring
- Brand Name: yanxi
- EINECS: 200-580-7
- Aliase: AceticAcid Acetic acid Acetic acid glacial
- Purity: 99.5（%）
- Appearance:After solidification, it becomes colorless crystal
- Brand: yanxi
- chemical formula: CH3COOH
- Usage: Acetic acid is used as table vinegar, as preservative and as an intermediate in the chemical industry, e.g. acetate fibers, acetates, acetonitrile, pharmaceuticals, fragrances, softening agents, dyes (indigo) etc. Product Data Sheet.
Packaging & Delivery
- Packaging Detail: 250kg 200kg 30kg 25kg
- Delivery Detail: off the shelf
Acetic acid, also known as acetic acid (36%--38%), glacial acetic acid (98%), chemical formula CH3COOH, is an organic monoacid, as the main component of vinegar. Pure anhydrous acetic acid (glacial acetic acid) is a colorless hygroscopic solid, freezing point is 16.6 ℃ (62 ℉), colorless crystals after solidification, its aqueous solution in weak acid and corrosion resistance is strong, the eyes and nose stimulating role of steam.
Chinese don't say English name AceticAcid acetate acetate chemical formula CH3COOH molecular weight 60.05 CAS login number 64-19-7 melting point boiling point 117.9 ℃ to 16.6 ℃ water-soluble soluble in water tight degrees outside view colourless liquid flash point 1.050 39 ℃Acetic acid is widely distributed in nature, such as in fruit or vegetable oil, but mainly exists in the form of ester in animal feces within the organization and in the form of free acid in the blood can through fermentation by organisms have many different organic matter can be converted to acetic acid is the main component of vinegar, vinegar throughout almost the whole of the human civilization acetic acid bacteria fermentation, acetic acid bacteria) can be found in every corner of the world, every nation in wine-making, inevitably will find that it is the drinks vinegar of natural product after exposure to airIf China has du kang, the son of dark tower for brewing time is too long to get vinegar of Roman people put sour wine boiling in the castle, can get a high sweetness of syrup, called sapa sapa is rich in a kind of sugar has a sweet taste of lead, the lead acetate in the 8th century, Persia alchemist jaber, distillation in concentrated the acetic acid in vinegar during the Renaissance, people through the metal acetate distillation preparation of glacial acetic acid in the 16th century German alchemist andreas, buffy uz took the glacial acetic acid produced by this method and extracted by acetic acid were comparedBecause of the presence of water, led to a change in the nature of the acetic acid, so that for centuries, chemists all think this is two different material Until the French chemist adi (Pierre Adet) proved that the main composition of the two substances is the same  in 1847, a German scientist William Herman adolf cole bei by inorganic material acetate was synthesized for the first timeReaction mechanism is as follows: first of all that carbon disulfide by chloride into carbon tetrachloride, followed by hydrolysis and chloride, after high temperature decomposition of tetrachloroethylene produced by trichloroacetic acid, the last step by electroreduction acetate in 1910, most of the glacial acetic acid extracted from the destructive distillation of wood coal tar get its craft is the coal tar by calcium hydroxide treatment first, and then formed calcium acetate with sulfuric acid acidification, get the acetate in 1911, in Germany built the world's first set of acetaldehyde oxidation synthesis of acetic acid industry equipment, then developed low carbon alkane oxidation of acetic acid production