diacetic acid

[ dahy-uh-see-tik, -set-ik, dahy- ]

Phonetic (Standard)IPA

noun

, Chemistry.

First recorded in 1880–85; di- ¹ + acetic acid

Acetone is derived from decomposition of diacetic acid, and this in turn from beta-oxybutyric acid by oxidation.

Diacetic acid occurs in the same conditions as acetone, but is less frequent and has more serious significance.

The color does not disappear upon boiling, which excludes diacetic acid.

Diacetic acid may be present, and usually warrants an unfavorable prognosis.

A Burgundy red (red wine) color is obtained in the presence of diacetic acid.

April 24, 2024gallimaufry

[gal-uh-maw-free ]

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