Acetic Acid, History and Uses

Acetic acid was first distilled by a German Chemist, Georg Stahl in 1700. In its pure form, it is referred to as glacial acetic acid because of its unusually high freezing point. It is both a corrosive and a flammable liquid, although it is considered a weak acid with a low pKa (dissociation constant).  It forms naturally in winemaking under certain (unfavorable) conditions which can ruin wine. This happens when the wine is not sealed tightly, and oxygen reacts with the wine to form the acetic acid, or vinegar. The word vinegar derives from Latin vin (wine)-egar (sour)- sour wine, and vinegar is about 4% acetic acid.

Common synonyms include vinegar acid, ethanoic acid, ethylic acid, and methane carboxylic acid. Its chemical formula is CH₃COOH and its molecular weight is 60.05. Reagent grade (concentrated) acetic acid is about 99.7+%, and the typical molarity/normality is 17.5. The diluted standard aqueous solutions are titrated typically with phenolphthalein.  

Exaxol offers a variety of standardized acetic acid normal solutions and percent solutions. All standardized solutions are made in accordance with ISO 17025 testing requirements.