DefinitionThis section has been translated automatically.
Acetic acid is a monocarboxylic acid (CH3-COOH), a colourless, clear, pungent smelling liquid, which occurs in many natural oxidation processes as acetyl coenzyme A (activated acetic acid).
Acetic acid is obtained by dry distillation of the wood (wood vinegar) or by oxidation of ethanol.
Acetic acid is approved as a food additive under E 260 in Europe. Salts of acetic acid are called acetates. Potassium acetate (E 261), sodium acetate (E 262) and calcium acetate(E 263) are also permitted as foodstuffs. .
Standard concentrationThis section has been translated automatically.
6% as an etchant, 1-5% as an antiseptic, 1% for pediculosis.
Undesirable effectsThis section has been translated automatically.
If the concentration of acetic acid is high enough, skin burning, erythema or blisters occur.