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Merck
CN

V800018

Acetic acid

suitable for HPLC, ≥99.8%

Synonym(s):

Glacial acetic acid

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About This Item

Linear Formula:
CH3CO2H
CAS Number:
64-19-7
Molecular Weight:
60.05
EC Number:
200-580-7
UNSPSC Code:
12352300
PubChem Substance ID:
329829081
Beilstein/REAXYS Number:
506007
MDL number:
MFCD00036152

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Product Name

Acetic acid, suitable for HPLC, ≥99.8%

InChI

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

InChI key

QTBSBXVTEAMEQO-UHFFFAOYSA-N

SMILES string

[F2C(F2C)13F3C]C(O)=O

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

technique(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

1.04 g/mL at 25 °C (lit.)

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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.

General description

Acetic acid is an organic acid mainly used as a 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.

Legal Information

Vetec is a trademark of Merck KGaA, Darmstadt, Germany

pictograms

FlameCorrosion
GHS02,GHS05

signalword

Danger

hcodes

H226,H314

Hazard Classifications

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

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

102.2 °F - closed cup

flash_point_c

39 °C - closed cup

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
MMBB4603
MMBB3819

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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)
Organic acids and meat preservation: a review
Theron MM and Lues JFR
Food Reviews International, 23(2), 141-158 (2007)
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)
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