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  2. Acetic acid - Wikipedia

    en.wikipedia.org/wiki/Acetic_acid

    acetyl chloride SOCl 2 acetic acid (i) Li[AlH 4], ether (ii) H 3 O + ethanol Two typical organic reactions of acetic acid Acetic acid undergoes the typical chemical reactions of a carboxylic acid. Upon treatment with a standard base, it converts to metal acetate and water. With strong bases (e.g., organolithium reagents), it can be doubly deprotonated to give LiCH 2 COOLi. Reduction of acetic ...

  3. Non-brewed condiment - Wikipedia

    en.wikipedia.org/wiki/Non-brewed_condiment

    Non-brewed condiment is a malt vinegar substitute created with water, acetic acid, flavourings and often caramel colour, generally used in fish and chip shops in the United Kingdom and Ireland. [ 1 ] [ 2 ] It is also used in salads.

  4. Stop bath - Wikipedia

    en.wikipedia.org/wiki/Stop_bath

    Stop bath is commonly a 2% dilution of acetic acid in water, though a 2.5% solution of potassium or sodium metabisulfite works just as well. [1] Because organic developers only work in alkaline solutions, stop bath halts the development process almost immediately and provides precise control of development time.

  5. Vinegar - Wikipedia

    en.wikipedia.org/wiki/Vinegar

    Vinegar typically contains from 5% to 18% acetic acid by volume. [1] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. [2] Many types of vinegar are made, depending on source materials.

  6. Acidulant - Wikipedia

    en.wikipedia.org/wiki/Acidulant

    Acid Description Formulation pKa (when applicable, pKa1) Acetic acid: Gives vinegar its sour taste and distinctive smell. C 2 H 4 O 2: 4.756 Ascorbic acid: Found in oranges and green peppers and gives a crisp, slightly sour taste, better known as vitamin C. C 6 H 8 O 6: 4.10 Citric acid: Found in citrus fruits and gives them their sour taste. C ...

  7. Acidity regulator - Wikipedia

    en.wikipedia.org/wiki/Acidity_regulator

    Anhydrous citric acid. Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). [1] They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and ...

  8. Trichloroacetic acid - Wikipedia

    en.wikipedia.org/wiki/Trichloroacetic_acid

    Trichloroacetic acid (TCA; TCAA; also known as trichloroethanoic acid) is an analogue of acetic acid in which the three hydrogen atoms of the methyl group have all been replaced by chlorine atoms. Salts and esters of trichloroacetic acid are called trichloroacetates .

  9. Aluminium acetotartrate - Wikipedia

    en.wikipedia.org/wiki/Aluminium_acetotartrate

    Aluminium acetotartrate is employed in 0.5–2% solutions as a nasal douche in affections of the respiratory tract, in 1–3% solutions as a substitute for solution of aluminium acetate, in concentrated solution as a lotion in frostbite and balanitis, and as a snuff with boric acid in atrophic rhinitis. [1]