Acetate Esters

Description

ACETIC ACID, GLACIAL · CAS 77671-22-8 · C2H4O2. UNII Q40Q9N063P. Boiling Point: 244 °F at 760 mmHg (NTP, 1992); Boiling Point: 117.9; Boiling Point: 117.9 °C.

Identification

CAS Registry Number	77671-22-8
PubChem CID	176
Molecular formula	C2H4O2
IUPAC name	acetic acid
UNII (FDA)	Q40Q9N063P
FEMA number	2006
JECFA number	81

Computed Descriptors

Molecular Weight	60.05
XLogP3	-0.2
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	0
Exact Mass	60.021129366
Monoisotopic Mass	60.021129366
Topological Polar Surface Area	37.3
Heavy Atom Count	4
Formal Charge	0

Physical & Chemical Properties

Boiling Point	244 °F at 760 mmHg (NTP, 1992)
Boiling Point	117.9
Boiling Point	117.9 °C
Boiling Point	118 °C
Boiling Point	244 °F
Boiling Point	117.9 °C @760 [mm Hg]
Melting Point	61.9 °F (NTP, 1992)
Melting Point	16.6
Melting Point	16.635 °C
Melting Point	16.6 °C

Physical description & handling notes

• Acetic acid, glacial appears as a clear colorless liquid with a strong odor of vinegar. Flash point 104 °F. Density 8.8 lb / gal. Corrosive to metals and tissue. Used to make other chemicals, as a food additive, and in petroleum production.
• Acetic acid, solution, more than 10% but not more than 80% acid appears as a colorless aqueous solution. Smells like vinegar. Corrosive to metals and tissue.
• Acetic acid, solution, more than 80% acid is a clear colorless aqueous solution with a pungent odor.
• Liquid; Other Solid; Liquid; CBI
• Clear, colourless liquid having a pungent, characteristic odour
• Colorless liquid or crystals with a sour, vinegar-like odor; Note: Pure compound is a solid below 62 degrees F. Often used in an aqueous solution; [NIOSH]

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AG Flavoring Agents FLAVOURING_AGENTFood Additives -> ACID; ACIDITY_REGULATOR; P: Flavouring Agent Acid, Fruit, Pungent, Sour, Vinegar ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT
GHS notification summary	0.1% (3 / 5076)

GHS Hazard Classification

GHS notification summary	0.1% (3 / 5076)
Reported hazard statements	H226, H314, H318 (14.7%), H312, H370, H303, H334, H371

Documented Uses

• Used to manufacture acetic anhydride and other organic chemicals used in the plastic, pharmaceutical, dye, insecticide, textile, rubber, and photographic industries; [ACGIH] Used in photography (stop bath); [www.ci.tucson.az.us/arthazards/medium.html] Used as a wet etchant in semiconductor manufacturing at standard concentrations of 36% or 99.5%; [CSH, p. 46] Used in the bating and tanning stages of leather production; [PMID 21938525]
• Semiconductor Manufacturing [Category: Industry]
• Textiles (Fiber & Fabric Manufacturing) [Category: Industry]
• Leather Tanning and Processing [Category: Industry]
• Photographic Processing [Category: Other]
• Textiles (Printing, Dyeing, or Finishing) [Category: Industry]

Synonyms

acetic acid; 64-19-7; ethanoic acid; Ethylic acid; Vinegar acid; Acetic acid glacial; Glacial acetic acid; Acetic acid, glacial; Methanecarboxylic acid; Acetasol; Essigsaeure; Acide acetique; Aci-jel; Azijnzuur; Aceticum acidum; Kyselina octova

Frequently Asked Questions

What are the CAS number and molecular formula of ACETIC ACID, GLACIAL?

CAS 77671-22-8; molecular formula C2H4O2; molecular weight — g/mol.

What other names is ACETIC ACID, GLACIAL known by?

acetic acid, 64-19-7, ethanoic acid, Ethylic acid, Vinegar acid, Acetic acid glacial.

What is the regulatory status of ACETIC ACID, GLACIAL?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AG; Flavoring Agents.

Is ACETIC ACID, GLACIAL classified as hazardous?

0.1% of GHS notifications report no hazard classification (3 of 5076).

What are the key physical properties of ACETIC ACID, GLACIAL?

Boiling Point: 244 °F at 760 mmHg (NTP, 1992); Boiling Point: 117.9; Boiling Point: 117.9 °C; Boiling Point: 118 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.