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Chapter 1

INTRODUCTION

This chapter defines the introductory remarks about the concerned material that is the acetic acid, its
definition, its IUPAC name and other local alternative names and its abbreviations.

In the history portion we discuss the origin of acetic acid form the beer exposed to the air, in 3rd century
action of vinegar on metal to produce pigments, production of sapa (lead poison) in roman aristocracy,
strengthening/concentrating of acetic acid in 8th century, preparation of glacial acetic acid, in 181h
century synthesis of acetic acid from organic materials, in 19th century production of acetic acid from
pyroligneous liquor, then evolution of methanol carbonization. Monsanto process and B.P. chemicals
cativa process, a little information on biochemistry of acetic acid and some interesting facts about acetic
acid, physical properties, Chemical properties and uses of acetic acid are also enlisted in the end of
chapter.

Acetic acid, also known as ethanoic acid, is an organic chemical compound mostly known for giving
vinegar its and pungent smell and sour taste. It is one of the simplest carboxylic acids (the second-
simplest. after formic acid and has the chemical formula CH3COOH.Pure, water-free acetic acid (glacial
acetic acid) is a color-less liquid that attracts water from the environment (hygroscopic), and freezes
below 16.7°C (62°F) to a colorless crystalline solid. It is corrosive, and its vapor irritates the eyes,
produces a burning sensation in the nose, and can lead to a sore throat and lung congestion. Acetic acid is
a clear, colorless liquid that has ii piercineg sharp, pungent (vinegary odor) and is a dangerous vesicant.

The trivial name acetic acid is the most commonly used and officially preferred name by International
Union of Pure and Applied Chemistry (IUPAC). This name derives from acetum the Latin word for
Vinegar. The synonym ethanoic acid is a systematic name that is sometimes used in introductions to
chemical nomenclature.

Acetic acid has the empirical formula CH2O and the molecular formula C2H4O2. The latter is often written
as CH3-COOH. The ion resulting from loss of H+ from acetic acid is the acetate anion The acetate can
also refer to a salt containing this anion or an ester of acetic acid.
The term acetate is used when referring to the carboxylate anion (CH3COO-) or any of the salts or esters
of acetic acid.

In its pure, Water-free state, called glacial acetic acid, it is a colorless, hygroscopic liquid that freezes
below 16.7°C (62°F) to a colorless crystalline solid. Glacial acetic acid is a trivial name for water-free
acetic acid. Similar to the German name Eisessig(latterly, ice-Vinegar), the name comes from the ice-like
crystals that form slightly below room temperature 211 lo,7°C (about 62°F).

Most common and official abbreviation for acetic acid is AcOH or HOAc whcre Ac stands for the ztcetyl
group CH3-C(=O)- in the context of acetic base reactions the abbreviation HAcis often used whereas Ac
instead stands for the acetate anion(CH3COO-), although this use is regarded by many as misleading, in
either case, the Ac is not to be confused with abbreviation for the chemical element actinium,

1.1 History

Vinegar is as old as civilization itself perhaps older. Acetic acid-producing bacteria are present
throughout the world and any culture practicing the brewing of beer or wine inevitably discovered vinegar
as the natural result of these alcoholic beverages being exposed to air.

The use of acetic acid in chemistry extends into antiquity, In the third century, Greek philosopher
Theophrastos described how Vinegar acted on metals to produce pigments useful in art including white
lcud (lead carbonate) and verdigris, a green mixture of copper salts including copper (II) acetate. Ancient
Romans boiled soured wine in lead pots to produce highly sweet syrup called sapa. Sapa was rich in lead
acetate, a sweat substance also called sugar of lead or sugar of Saturn, which contributed to lead
poisoning among the Roman aristocracy. The eight-century of Persian alchemist Jabir bin Hayan
concentrated acetic acid from Vinegar through distillation.

The preparation of glacial acetic acid through dry distillation of metal acetates was already known in the
Renaissance, as the 16th century German alchemist Andreas Libavius described this procedure. In the
renaissance glacial acetic acid was prepared through the dry distillation of metal acetate. The sixteenth-
century German alchemist Andreas Libavius described such a pr, and he compared the glacial acetic acid
produced by this means to vinegar. The presence of water in vinegar has such a profound effect on acetic
acid's properties that for centuries many chemists believed that glacial acetic acid and the acid found in
Vinegar were two different substances. The French chemist Pierre Adet proved them to be identical.

In 1847, the German chemist Hermann Kolbe synthesized acetic acid from organic materials for the first
time. This reaction sequence consisted of chlorination of carbon disulphide to carbon tetrachloride,
followed by pyrolysis to tetrachloroethylene and aqueous chlorination to trichloroacetic acid, and
concluded with electrolic reduction to acetic acid.
By 1910, most glacial acetic acid was obtained from the "pyroligneous liquor" from distillation of wood.
The acetic acid was isolated from this by treatment with milk of lime, and the resultant calcium acetate
was t hen acidified with sulphuric acid to recover acetic acid. At this time Germany was producing 10,000
tons of glacial acetic acid, around 30 percent of which was used for the manufacture of indigo dye.

Because both methanol and carbon monoxide are commodity raw materials, methanol carbonylation long
appeared to be attractive precursors to acetic acid. Henri Dryfus at British Celanese developed a
methanol carbonylation pilot plant as early as 1925.[5]. However, a lack of practical materials th11t
could contain the corrosive reaction mixture at the high pressure needed (200atm) discouraged
commercialization of these routes. The first commercial methanol carbonylation process, which used a
cobalt catalyst, was developed by German chemical company BASF in 1963. In 1963, a Rhodium-based
catalyst (cis- [Rh(CO2)I2) was discovered that could operate efficiently at lower pressure with almost no
by-products. US chemical company Monsanto Company built the first plant using this catalyst in 1970,
and rhodium-catalyzed methanol carbonylation became the dominant method of acetic acid production. In
the late 1990s, the chemicals company BP Chemicals commercialized the cativa catalyst ([Ir(C0)2I2),
which is promoted by catalyst for greater efficiency. This iridum- catalyzed Cativa process is greener
aod more efficient and has largely supplanted the Monsanto process, often in the same production plant.

Biochemistry

At physiological PHs, acetic acid is usually fully ionized to acetate. In biochemistry, acetate and acetic
acid are equivalent.

The acetyl group derived from acetic acid is fundamental to all forms of life. When bound to co-enzyme it
is central to the metabolism of carbohydrates and fats. Unlike longer-chain carboxylic acids (the fatty
acids), acetic acid does not occur in natural triglycerides. However, the artificial riglyceride triacetic
(glycerin triacetate) is a common food additive and is found in 1.05mctics and topical medicines.

Acetic acid is produced by acetic acid bacteria notable ones being the Acetobacter genus and Clostridium
.1celo-butylicum. These bacteria are found universally in foodstuffs, water and soil, and acetic acid are
produced naturally as fruits and other foods spoil. Acetic .u. ic( is also a component of the vaginal
lubrication of humans and other primates. where it appears to serve as a mild antibacterial agent.

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