Chemistry

Ammonium Acetate, Formula, Preparation Method, Chemical Properties

Ammonium Acetate

Ammonium acetate is a white crystalline solid compound and it is a slightly odourless. It is obtained by the reaction of ammonia with acetic acid. It is mainly used for chemical analysis, food preservatives and pharmaceutical industry. The systematic IUPAC name is known as ammonium acetate. The chemical or molecular formula of ammonium acetate is NH₄CH₃CO₂. It is also known as the spirit of mindererus.

Structural Formula

This is the structural formula of the ammonium acetate. It is the combination of weak acid and weak base to form a buffer solution. At low pressures this chemical components is volatile because it is used to replace the new buffer solution with non-volatile compounds.

Chemical Formula

The chemical formula of the ammonium acetate is NH₄CH₃CO₂.

Preparation Method

There are the two methods for preparing the ammonium acetate that has been as follows. It can be produced by the saturation of glacial acetic acid or CH₃COOH with NH₃ or ammonia (or) by the neutralization of acetic acid with (NH₄)₂CO₃ or ammonium carbonate. The chemical reaction is as follows.

Learn More: Sodium Formate, Formula, Chemical Properties, Preparation, Uses

NH₄CH₃CO₂→ CH₃C(O)NH₂ + H₂O

Physical Properties

Melting point	113C
Boiling point	1625C
Molecular weight	77.083g/mol
Density	1.17g/cm³
Solubility in water	102g/100mL
Crystal structure	Orthorhombic
Magnetic susceptibility	-41.1×10^-6cm³/mol
Appearance	White solid crystals, deliquescent
Viscosity	21
Acidity	9.9
Basicity	33

Chemical Properties

It is more hazardous to the atmosphere or living environment. The viscosity of the ammonium acetate is high and the balance of acidity and basicity has been equal to the share of chemical compounds. The boiling point of the ammonium acetate is very high.

Uses

Ammonium acetate is used for making of explosives. It is used to manufacturing of vinyl plastics. It is a reagent used for analytical chemistry. Ammonium acetate is widely used to preservation of meat. It is mostly used for textile industry for dyeing. It is used to the form of food acidity regulator.