Acetic Acid (Ethanoic Acid) (CH₃COOH)

         Acetic acid is the oldest known fatty acid. It is the chief constituent of vinegar and hence its name (Latin acetum = vinegar)

         (1) Preparation

         (i) By oxidation of acetaldehyde (Laboratory-preparation)

         (ii) By hydrolysis of methyl cyanide with acid

         (iii) By Grignard reagent

         (iv) By hydrolysis of acetyl chloride, acetic anhydride or acetamide and ester

         (v) Manufacture of acetic acid

         (a) From ethyl alcohol (Quick vinegar process) : Vinegar is 6-10% aqueous solution of acetic acid. It is obtained by fermentation of liquors containing 12 to 15% ethyl alcohol. Fermentation is done by Bacterium Mycoderma aceti in presence of air at 30-35°C. The process is termed acetous fermentation.

         It is a slow process and takes about 8 to 10 days for completion.

         In this process, the following precautions are necessary:

         · The concentration of the ethyl alcohol could not be more than 15%, otherwise the bacteria becomes inactive.

         · The supply of air should be regulated. With less air the oxidation takes place only upto acetaldehyde stage while with excess of air, the acid is oxidised to CO₂ and water.

         · The flow of alcohol is so regulated that temperature does not exceed 35°C, which is the optimum temperature for bacterial growth.

         Acetic acid can be obtained from vinegar with the help of lime. The calcium acetate crystallised from the solution is distilled with concentrated sulphuric acid when pure acetic acid distils over.

         (b) By the action of CO on methyl alcohol : Methyl alcohol and carbon monoxide react together under a pressure of 30 atmospheres and 200°C in presence of a catalyst cobalt octacarbonyl, Co₂(CO)₈ to form acetic acid.

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