Acetic Acid CAS#64-19-7 Products Description
Acetic acid (AcOH), which derives its name from vinegar, is one of the most significant fatty acids. It occurs naturally in various plants, either in its free state or in the form of esters, and has the chemical formula CH₃COOH. The production of vinegar dates back thousands of years, with historical records documenting its use in ancient China. Concentrated acetic acid was first successfully prepared by Stahl in 1700. In its pure state, acetic acid is a colorless liquid characterized by a sharp, pungent odor. It has a melting point of 16.6 °C, a boiling point of 117.9 °C, and a relative density of 1.049 at 20/4 °C. It dissolves readily in water, ethanol, glycerol, ether, and carbon tetrachloride, but is insoluble in carbon disulfide. When cooled to low temperatures, anhydrous acetic acid solidifies, forming a substance known as glacial acetic acid. Although corrosive, acetic acid is a weak organic acid that exhibit
Acetic Acid CAS#64-19-7 Chemical Properties
| 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 |
| Fp | 104 °F |
| Storage temp | Store below +30°C. |
| Solubility | Alcohol: miscible(lit.) |
| Form | Solution |
| Pka | 4.74(at 25℃) |
| Specific Gravity | 1.0492 (20℃) |
| Color | Colorless |
| Odor | Strong, pungent, vinegar-like odor detectable at 0.2 to 1.0 ppm |
| PH | 3.91(1 mM solution);3.39(10 mM solution);2.88(100 mM solution); |
| PH Range | 2.4 (1.0M solution) |
| Odor Threshold | 0.006ppm |
| Odor Type | Acidic |
| Explosive limit | 4-19.9%(V) |
| Water Solubility | miscible |
| λmax | λ: 260 nm Amax: 0.05 |
| λ: 270 nm Amax: 0.02 | |
| λ: 300 nm Amax: 0.01 | |
| λ: 500 nm Amax: 0.01 | |
| Merck | 14,55 |
| JECFA Number | 81 |
| BRN | 506007 |
| Henry's Law Constant | 133, 122, 6.88, and 1.27 at pH values of 2.13, 3.52, 5.68, and 7.14, respectively (25 °C, Hakuta et al., 1977) |
| Dielectric constant | 4.1（2℃） |
| Exposure limits | TLV-TWA 10 ppm ～25 mg/m3) (ACGIH, OSHA, and MSHA); TLV-STEL 15 ppm (37.5 mg/m3) (ACGIH). |
| Stability | Volatile |
| LogP | -0.17 |
| CAS DataBase Reference | 64-19-7(CAS DataBase Reference) |
| NIST Chemistry Reference | Acetic acid(64-19-7) |
| EPA Substance Registry System | Acetic acid (64-19-7) |
Acetic Acid CAS#64-19-7 Safety Information
| Hazard Codes | C,Xi |
| Risk Statements | 34-42-35-10-36/38 |
| Safety Statements | 26-36/37/39-45-23-24/25 |
| RIDADR | UN 1792 8/PG 2 |
| WGK Germany | 3 |
| RTECS | NN1650000 |
| F | 2001/8/10 |
| Autoignition Temperature | 426 °C |
| TSCA | Yes |
| HazardClass | 8 |
| PackingGroup | II |
| HS Code | 29152100 |
| Hazardous Substances Data | 64-19-7(Hazardous Substances Data) |
| Toxicity | LD50 in rats (g/kg): 3.53 orally (Smyth) |
| IDLA | 50 ppm |
Acetic Acid CAS#64-19-7 Product Application
Acetic acid is an important raw material in the chemical industry and is widely used in the manufacture of various organic compounds, including acetic anhydride, diethyl malonate, ethyl acetoacetate, and halogenated acetic acids. It also serves as a key intermediate in the production of pharmaceuticals, such as aspirin, and agrochemicals, including the herbicide 2,4-D.
Another significant application is the production of metal acetates, including manganese, sodium, lead, aluminum, zinc, and cobalt acetates. These compounds are used as catalysts, processing agents, and additives in applications such as textile dyeing and leather tanning. Aluminum acetate is used in certain mordanting processes and has applications as an astringent and antiseptic. Lead acetate has historically been used in pigments, while lead tetraacetate is an important reagent in organic synthesis that can oxidize vicinal diols to produce aldehydes or ketones. Sodium acetate and potassium acetate are also commonly used in biochemical buffer systems.
In the food industry, acetic acid functions as an acidulant, flavor enhancer, and seasoning ingredient. It can be diluted to approximately 4–5% and combined with suitable flavoring agents to produce synthetic vinegar. This approach offers a convenient and economical alternative to traditionally fermented vinegar. Food-grade acetic acid must be used in accordance with applicable food safety and regulatory requirements.
