acetat

Acetat, or acetate, refers to the acetate ion and to salts and esters derived from acetic acid (CH3COOH). In chemical contexts it usually denotes the conjugate base CH3COO−, formed by deprotonation of acetic acid, as well as the salts such as sodium acetate (NaCH3COO), potassium acetate, and calcium acetate, and esters such as ethyl acetate and methyl acetate.

Chemical properties of acetates depend on whether a salt or an ester is considered. The acetate ion is a weak base and participates in acid–base equilibria with acetic acid (pKa about 4.76). Aqueous solutions of acetate salts are typically neutral to mildly basic, while esters of acetic acid are usually volatile and have distinctive fruity or solvent-like odors. Esters can be hydrolyzed back to acetic acid and alcohol under acidic or basic conditions.

Occurrence and production vary by form. In nature, acetate is produced during fermentation and biological processes; acetogenic bacteria convert substrates to acetate. Industrially, acetates are made by neutralizing acetic acid with bases to form salts, or by esterifying acetic acid with alcohols to give acetate esters. Ethyl acetate, for example, is a common solvent, while methyl and other acetates have wide use as industrial solvents and intermediates.

Uses and applications cover food, industry, and chemistry. Acetate salts are used as buffering agents and acidity regulators in foods (often listed as acetates or E262 in some regions). They also serve in textiles, paper, and construction as additives or processing aids. Acetate esters, especially ethyl acetate, are important solvents in coatings, printing inks, and nail polish removers.

Safety and environment: acetates are generally of low toxicity, but esters and some salts can be irritants or flammable. Proper handling and disposal practices apply, especially for volatile organic compounds.