Glacial acetic acid doesn't have water in it. Acetic acid ordinarily would be in a solution. Acetic acid is a weak acid, but it can be very concentrated. Glacial acetic acid is a acetic acid of a high purity more then 99.75 %
Glacial acetic acid is a trivial name for water-free acetic acid. Usually acetic acid containing usually less than 1 percent of water Glacial acetic acid is anhydrous form of acetic acid in which it exists in dimmer form. It's known as Glacial because on freezing it forms needle shape crystals
>> you cant FALSE! If you have glacial acetic acid, which is 100% acetic acid, simply add it to 9 times the amount of water. This way, you will have 10% acetic acid, which is essentially 10% tabletop vinegar. For the opposite, however, you can do as well, but it requires MUCH more effort and specialised equipment (at least a refrigerator and a vacuum pump).
Yes, glacial acetic acid is commonly used in textile processing. It is known for its ability to remove stains, remove excess dyes, and adjust the pH level in the textile industry. It is used in processes such as dyeing, washing, and finishing of textiles.
Acetic acid has a sour taste and strong smell and is the main component in vinegar. Although it is a weak acid, in it's concentrated form it is corrosive so be careful! It has numerous uses around the home. It can be used as a disinfectant and a laundry soap and is useful for removing limescale from kettles and taps. Acetic acid is also a potent treatment for Box Jellyfish stings and can prevent death or serious injury if applied immediately. Glacial acetic acid (concentrated acetic acid) is used for verruca and wart removal.
Lemon juice which contains citric acid and vinegar which contain acetic acid are commonly used to get a sour taste in foods.
acetate is in nailpolish acetate is in nailpolish
Depends on the concentration of the acid itself. Diluted acetic acid: Vinegar, is used in foods and you could drink it.But concentrated acetic acid can be corrosive.
The acetic acid is used in fouchet test because it is used to test a particular type of mineral.
Vinegar is used as a preservative which is essentially a solution of acetic acid in water. The federal requirement for acetic acid in vinegar is 4 g of acetic acid per 100 mL of vinegar.
Simply mix water and acetic acid to the desired concentration.
I assume we are talking about the reaction between vinegar and baking soda (or other carbonates) in which the acetic acid of vinegar causes the release of CO2 gas from carbionates. The "strength" of common grocery vinegar is typically 5% acetic acid, so there is little difference between common vinegars. A concetrated acetic acid, like the 15% "glacial" acetic acid used in photography would cause the release of more CO2 per volume of acid, but these and also inorganic acids must be halded carefully.