Acetic acid

Author:Prof. Dr. med. Peter Altmeyer

Last updated on: 29.10.2020

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DefinitionThis section has been translated automatically.

Acetic acid is a monocarboxylic acid (CH3-COOH), a colourless, clear, pungent smelling liquid, which occurs in many natural oxidation processes as acetyl coenzyme A (activated acetic acid).

Acetic acid is obtained by dry distillation of the wood (wood vinegar) or by oxidation of ethanol.

Acetic acid is approved as a food additive under E 260 in Europe. Salts of acetic acid are called acetates. Potassium acetate (E 261), sodium acetate (E 262) and calcium acetate(E 263) are also permitted as foodstuffs. .

IndicationThis section has been translated automatically.

Verrucae, clavi, pediculosis capitis.

Standard concentrationThis section has been translated automatically.

6% as an etchant, 1-5% as an antiseptic, 1% for pediculosis.

Undesirable effectsThis section has been translated automatically.

If the concentration of acetic acid is high enough, skin burning, erythema or blisters occur.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer