Acetic acid, also known as acetic acid (36% - 38%), glacial acetic acid (98%), chemical formula CH3COOH, is an organic monobasic acid, which is the main component of vinegar. Pure anhydrous acetic acid (glacial acetic acid) is a colorless hygroscopic solid with a freezing point of 16.6 ° C (62 ° F). It is colorless crystal after solidification. It is weakly acidic and highly corrosive in aqueous solution. Steam has eyes and nose. Irritating effect.
CAS No.: 64-19-7
Molecular formula: C2H4O2
Molecular weight: 60.05
EINECS number: 200-580-7
Melting point 16.2 °C (lit.)
Boiling point 117-118 °C (lit.)
Density 1.049 g/mL at 25 °C (lit.)
Vapor density 2.07 (vs air)
Vapor pressure 11.4 mm Hg ( 20 °C)
Refractive index n20/D 1.371 (lit.)
FEMA 2006 | ACETIC ACID
Flash point 104 °F
The acid can be used as an acidity regulator, an acidifier, a pickling agent, a flavor enhancer, a fragrance, and the like. It is also a good antimicrobial agent, mainly due to its ability to lower the pH below the pH required for optimal growth of the microorganism. Acetic acid is the earliest and most used sour agent in China. It is mainly used in compound seasonings, wax preparation, canned food, cheese, jelly and so on. When used for seasoning, it can be diluted with water to 4%~5% solution and added to various seasonings.
Store in a cool, ventilated warehouse. Keep away from fire and heat. The storage temperature should be kept above 16 °C during the freezing season to prevent solidification. Keep the container sealed. It should be stored separately from oxidants and alkalis, and should not be mixed. Explosion-proof lighting and ventilation facilities are used. It is forbidden to use mechanical equipment and tools that are prone to sparks. The storage area should be equipped with leakage emergency treatment equipment and suitable containment materials.
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