추천 제품
vapor density
2.07 (vs air)
제품 라인
Vetec™
분석
≥99.8%
양식
liquid
autoignition temp.
800 °F
expl. lim.
16 %, 92 °F
4 %, 59 °F
기술
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.)
SMILES string
[F2C(F2C)13F3C]C(O)=O
InChI
1S/C2H4O2/c1-2(3)4/h1H3,(H,3,4)
InChI key
QTBSBXVTEAMEQO-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
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.
애플리케이션
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.
법적 정보
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point (°F)
102.2 °F - closed cup
Flash Point (°C)
39 °C - closed cup
가장 최신 버전 중 하나를 선택하세요:
이미 열람한 고객
Fenaroli's handbook of flavor ingredients
Fenaroli's Handbook of Flavor Ingredients (2016)
Ice-cream as a probiotic food carrier
Cruz AG, et al.
Food Research International, 42(9), 1233-1239 (2009)
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)
Organic acids and meat preservation: a review
Theron MM and Lues JFR
Food Reviews International, 23(2), 141-158 (2007)
Effect of mobile phase additives on the resolution of four bioactive compounds by RP-HPLC
Li, Shengnan, et al.
International Journal of Molecular Sciences, 11(5), 2229-2240 (2010)
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