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  • In the food industry, acetic acid is a natural component of vinegar, but the 5% solution is often used for pickling, flavoring, and preserving food. It acts as a preservative, inhibiting the growth of bacteria and fungi, ensuring food safety.

  • अनहाइड्रस और ग्लेशियर सिरका के बीच का अंतर समझें

  • This makes acetic acid a monoprotic acid with a pKa value of 4.76 in aqueous solution. The concentration of the solution greatly affects the dissociation to form the hydrogen ion and the conjugate base, acetate (CH3COO). At a concentration comparable to that in vinegar (1.0 M), the pH is around 2.4 and only around 0.4 percent of the acetic acid molecules are dissociated. However, in very dilute solutions, over 90 percent of the acid dissociates.

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