Glacial acetic acid, also known as acetic acid, has a certain inhibitory effect on fungi. However, because pure glacial acetic acid is a strong corrosive agent, it can coagulate and necrotize skin tissue proteins, and improper use can destroy normal tissues. Therefore, it should be diluted to an appropriate concentration when used, and an appropriate amount of flour can be added to glacial acetic acid to avoid the flow of glacial acetic acid. Pasty glacial acetic acid is easy to form, slow to volatilize, and has a long action time, and will not burn the surrounding normal skin. If the skin is broken, do not use it.

Glacial acetic acid is one of the important organic chemical raw materials, which plays an important role in the organic chemical industry. Acetic acid is widely used in synthetic fibers, coatings, medicine, pesticides, food additives, dyeing and weaving industries, and is an important part of the national economy. Glacial acetic acid can be divided into industrial and edible according to its use. Edible glacial acetic acid can be used as souring agent and flavoring agent. Synthetic edible vinegar can be produced. Dilute acetic acid with water to 4-5% concentration, and add various flavoring agents to obtain edible vinegar. Its flavor is similar to that of brewed vinegar. Commonly used in tomato sauce, mayonnaise, drunken rice sugar sauce, pickles, cheese, confectionery products, etc. When properly diluted, it can also be used to make canned tomatoes, asparagus, baby food, sardines, squid, etc., as well as pickled cucumbers, broth, cold drinks and sour cheese, which need to be diluted when used as food spices, and can be used to make soft drinks, cold drinks, sweets, baked goods, puddings, gum-based sugar, condiments, etc. As a sour agent, it can be used to make drinks, canned food, etc.