Glacial acetic acid is a weak acid in acid. When dissolved in water, CH3COO- ions and H+ ions will be ionized, but not completely ionized (that is, not all h exists in the form of ions), so acetic acid is a weak electrolyte.
What we usually call acetic acid is actually inaccurate. We should say acetic acid solution. Because acetic acid refers to glacial acetic acid, which is a pure substance, acetic acid, also known as glacial acetic acid and glacial acetic acid, is an organic monobasic acid and the main component of vinegar.
Pure anhydrous acetic acid (glacial acetic acid) is a colorless hygroscopic solid with a freezing point of 16.6℃(62℉). After solidification, it is colorless crystal, and its aqueous solution is weakly acidic and corrosive.
biochemical reaction
Acetyl in acetic acid is the basis of all life in biochemistry. When it is combined with coenzyme A, it becomes the center of carbohydrate and fat metabolism. However, the concentration of acetic acid in cells is strictly controlled in a very low range to avoid the destructive change of cytoplasmic pH value.
Unlike other long-chain carboxylic acids, acetic acid does not exist in triglycerides. However, artificial triacetin containing acetic acid, also known as triacetin, is an important food additive, which is also used to make cosmetics and topical drugs.
Acetic acid is produced or secreted by some specific bacteria. It is worth noting that Clostridium acetobutylicum belongs to Acetobacter, which is widely distributed in food, water and soil around the world. When fruits or other foods rot, acetic acid will naturally be produced.
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