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How to trace the history of acetic acid from ancient Greek times? How did the ancients discover its use?
Acetic acid, systemically named acetic acid, is a colorless liquid with acidic characteristics and its chemical formula is CH3COOH. Vinegar contains at least 4% acetic acid, so it is one of the main components of vinegar. Acetic acid has been used as a component of vinegar since the third century BC, indicating its long history. As the second simplest carboxylic acid, acetic acid is not only an important chemical reagent but also an important industrial chemical in various industries, with applications ranging from the production of fiber materials to food additives.
Human beings have been aware of the acetic acid naturally produced when beer and wine are exposed to the air.
In ancient Greece, the philosopher Theophrastus described how acetic acid acted on metals to create pigments used in art. The ancient Romans used acetic acid as a base material to produce a sweet sauce called "Sapa" by boiling sour wine. Because this sweet sauce was made in lead jars, it was rich in lead acetic acid, which also caused lead poisoning among ancient Roman nobles.
In the 18th century, German chemist Hermann Kolbe successfully synthesized acetic acid from inorganic compounds for the first time. Events developed rapidly at that time, and many methods were proposed one after another. Especially in the production of vinegar, the contribution of acetic acid bacteria was indispensable. The bacteria are able to convert a variety of alcoholic raw materials into acetic acid, a process that demonstrates the potential value of biotechnology in food preparation.
French chemist Pierre Adet proved that glacial acetic acid is the same substance as the acetic acid in vinegar.
The industrial production of acetic acid began in the 20th century, especially with the Namide process in the 1960s, which marked a revolution in the chemical industry. The American company Monsanto was the first to establish a factory based on ruthenium catalysts in 1970. Further technological innovations were completed in the 1990s by BP Chemicals, who developed the Cativa process to make acetic acid production more environmentally friendly and efficient.
Over the next 100 years, global demand for acetic acid will continue to increase, reaching approximately 17.88 million metric tons per year by 2023. Such demand comes not only from food preservation and seasoning in daily life, but also from various industrial applications. However, as the production process evolves, how to balance safety and environmental protection is an issue that scientists need to continue to think about.
The production process of acetic acid not only involves chemical knowledge, but also is related to the protection of the ecological environment, which requires us to think about the impact of human activities on the earth while pursuing progress.
Despite the long history of the discovery and application of acetic acid, human exploration of its potential uses continues. The blending of cultures and the advancement of science and technology lead us to constantly re-evaluate the value of this ancient substance. Perhaps one day in the future, acetic acid will show its unique role in a wider range of fields. What kind of breakthroughs and changes do you think acetic acid will have in future science and daily life?
