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Acetic Acid

CH3COOH acid

Properties

StateLiquid (pungent vinegar odor)
ColorColorless
SolubilityMiscible with water in all proportions
Melting Point16.6°C
Boiling Point118.1°C

About Acetic Acid

Acetic acid is the carboxylic acid that almost every general-chemistry weak-acid problem ends up using as its example, and there's a reason: its Ka of 1.8 × 10⁻⁵ sits in the textbook-friendly middle of the dissociation range, its conjugate base (acetate) is well-behaved, and the acetate buffer pair anchors the pH region around 4–5 that comes up constantly in biology and food chemistry. The two-carbon structure — methyl group attached to a carboxyl — is the simplest place where the full chemistry of carboxylic acids actually shows up; formic acid behaves a little oddly because its α-carbon is just a hydrogen. Pure (glacial) acetic acid freezes at 16.6 °C, which is why a winter cold-room can produce ice-like crystals in a bottle that was perfectly liquid in summer. Industrially, almost all acetic acid is now made by the Cativa or Monsanto process — methanol carbonylation with a rhodium or iridium catalyst — at a scale of around 18 million tonnes a year. About a third of that goes into vinyl acetate monomer for paints and adhesives, another big chunk into terephthalic acid for PET, and the remainder splits across acetic anhydride, ester solvents, and direct use as vinegar.

Where you'll encounter it

Outside a chemistry lab, you meet acetic acid as vinegar — a 4–8% aqueous solution made by feeding ethanol to Acetobacter bacteria, the same biology that turns wine into vinegar if a bottle gets left open too long. In a chemistry teaching lab, it's the substance students use to demonstrate buffer behavior: a 0.1 M acetic acid / 0.1 M sodium acetate mixture holds pH near 4.74 (the pKa) even when challenged with small additions of strong acid or base, which is the standard introduction to the Henderson–Hasselbalch equation. In an analytical setting, glacial acetic acid is the solvent for non-aqueous titrations of weak bases, since its low autoprotolysis constant lets a strong acid like perchloric acid stay protonated and give a sharp endpoint.

Common Uses

  • Vinyl acetate monomer feedstock for paints and adhesives
  • Solvent for terephthalic acid synthesis (PET production)
  • Acetate-buffer component for biology and analytical work
  • Aspirin and pharmaceutical synthesis precursor
  • Glacial-form solvent for non-aqueous titrations

Safety Information

Concentrated (>50%) acetic acid is corrosive — burns skin and eyes on contact and the vapor irritates the respiratory tract. Glacial acetic acid is also flammable, with a flash point near 39 °C. Dilute solutions (vinegar concentrations) are food-safe. GHS pictograms are GHS05 (corrosive) and GHS02 (flammable) for the concentrated form.

This safety summary is for educational reference only and may not be complete. It is not a substitute for Safety Data Sheets (SDS), medical advice, or professional chemical safety guidance. Always consult appropriate SDS and qualified professionals before handling chemicals.

Constituent Elements

Frequently Asked Questions

What is the molar mass of acetic acid?
60.052 g/mol. Sum the atomic masses for CH3COOH: two carbons (24.022), four hydrogens (4.032), and two oxygens (31.998). The number is worth memorizing if you do any vinegar-percentage or buffer calculations, since 1.0 g of acetic acid is about 16.7 mmol — a useful mental shortcut.
Is acetic acid a strong or weak acid?
Weak. Its Ka is 1.8 × 10⁻⁵ at 25 °C, which corresponds to a pKa of 4.74 and means only about 1.3% of molecules are dissociated in a 0.1 M solution. That partial dissociation is what makes the acetic acid / acetate pair such a useful buffer — a strong acid like HCl is 100% dissociated and can't buffer anything.
What is the difference between acetic acid and vinegar?
Vinegar is dilute aqueous acetic acid — typically 4–8% by mass — produced by bacterial fermentation of ethanol. Glacial acetic acid is the pure compound (>99%), which freezes near 17 °C and is corrosive enough that it has nothing in common with vinegar from a handling standpoint despite being the same molecule.