V800018

Sigma-Aldrich

Acetic acid

suitable for HPLC, ≥99.8%

Synonym(s):
Glacial acetic acid
Linear Formula:
CH3CO2H
CAS Number:
Molecular Weight:
60.05
Beilstein/REAXYS Number:
506007
EC Number:
MDL number:
PubChem Substance ID:

vapor density

2.07 (vs air)

product line

Vetec

assay

≥99.8%

form

liquid

autoignition temp.

800 °F

expl. lim.

16 %, 92 °F
4 %, 59 °F

application(s)

HPLC: suitable

refractive index

n20/D 1.371 (lit.)

pH

2.5 (20 °C, 50  g/L)

bp

117-118 °C (lit.)

mp

16.2 °C (lit.)

density

1.049 g/mL at 25 °C (lit.)

SMILES string

CC(O)=O

InChI

1S/C2H4O2/c1-2(3)4/h1H3,(H,3,4)

InChI key

QTBSBXVTEAMEQO-UHFFFAOYSA-N

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General description

Acetic acid is an organic acid mainly used as a preservative, acidulating agent and flavoring agent. It is one of the main volatile constituents of vinegar and pyroligneous acid. Acetic acid is used as a flavoring agent in ice-creams, nonalcoholic beverages and baked goods. It is also used as a chemical reagent for the synthesis of vinyl acetate monomer, cellulose acetate, acetic anhydride, acetate ester, and terephthalic acid.

Application

Acetic acid can be used as a mobile phase additive to improve the separation and resolution of the bioactive compounds on the C18 column in reverse phase HPLC. It is also used as an analytical reference standard in chromatographic applications.

Legal Information

Vetec is a trademark of Sigma-Aldrich International GmbH

Pictograms

FlameCorrosion

Signal Word

Danger

Hazard Statements

hazcat

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

storage_class_code

3 - Flammable liquids

WGK Germany

WGK 1

Flash Point(F)

102.2 °F

Flash Point(C)

39 °C

Certificate of Analysis

Certificate of Origin

Fenaroli's handbook of flavor ingredients
Fenaroli's Handbook of Flavor Ingredients (2016)
Production of pyroligneous acid from lignocellulosic biomass and their effectiveness against biological attacks
Lee SH, et al.
Journal of Applied Sciences Research, 10(20), 2440-2446 (2010)
Review of acetic acid synthesis from various feedstocks through different catalytic processes
Budiman AW, et al.
Catalysis Surveys from Asia, 20(3), 173-193 (2016)
Ice-cream as a probiotic food carrier
Cruz AG, et al.
Food Research International, 42(9), 1233-1239 (2009)
Organic acids and meat preservation: a review
Theron MM and Lues JFR
Food Reviews International, 23(2), 141-158 (2007)

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