Etikkahappo

Etikkahappo, the Finnish name for acetic acid, is the simplest carboxylic acid with the chemical formula CH3COOH. It is a colorless liquid with a characteristic vinegary odor. In dilute form it is the main acid present in vinegar, and it occurs naturally in small amounts in many fruits and vegetables. Industrially it is produced both by chemical synthesis and by fermentation.

Properties: Etikkahappo is a weak monoprotic acid. Its pKa is about 4.76, and it is highly soluble in water, forming homogeneous solutions. It has a boiling point of 118.1°C and a density of about 1.049 g/cm3 for the pure liquid. It is miscible with many organic solvents and readily forms esters with alcohols (esterification) and salts (acetates) with bases. Its pure, concentrated form is known as glacial acetic acid, typically around 99–100%.

Production: Industrial production mainly occurs via carbonylation of methanol to acetic acid using rhodium- or iridium-based catalysts in processes such as the Monsanto and Cativa routes. An alternative, older route is the oxidation of acetaldehyde. In addition, acetic acid is produced by fermentation, where acetic acid bacteria convert ethanol to acetic acid in the presence of oxygen, yielding dilute solutions found in vinegar.

Uses: Etikkahappo is widely used as a food additive and preservative (E260). It also serves as a versatile chemical reagent and a precursor for the production of esters, acetic anhydride, and polyvinyl acetate. It functions as a solvent and cleaning agent in various industries.

Safety: Concentrated acetic acid is corrosive to skin and eyes and can cause respiratory irritation. It is flammable and releases strong vapors at high concentrations. Proper handling includes protective equipment, ventilation, and storage in closed, compatible containers.