Étude de la solution aqueuse d'acide acétique

Study Notes

Study of Aqueous Solution of Acetic Acid

Acetic acid, a monocarboxylic acid, is commonly known for its sour taste and is the principal component of vinegar. It is a clear, colorless liquid with an irritating vinegar odor detectable from 1 part per million (ppm). Acetic acid, in its pure form, has a melting point at 16.73°C. The compound can be found in trace amounts in the atmosphere, making it one of the most abundant carboxylic acids in the troposphere.

Mycobacterial Activity

Researchers have studied the mycobactericidal activity of acetic acid. One study found that exposing bacteria like Escherichia coli DH5α and Mycobacterium smegmatis mc2155 to an acetic acid solution with a concentration of 5% reduced their numbers by at least 7 log10 units when the exposure lasted for 20 minutes. These experiments showed that acetic acid did not display antibacterial properties by affecting the pH alone since treating bacteria with hydrochloric acid at a similar pH level failed to produce a bactericidal effect.

Virus Inactivation

More recently, a study investigated the potential of acetic acid in inactivating SARS-CoV-2, the causative agent of COVID-19. The researchers found that a concentration of 6% acetic acid in vinegar effectively inactivated SARS-CoV-2 after just 15 minutes of incubation, resulting in a complete loss of virus replication as confirmed by transmission electron microscopy. Additionally, 6% acetic acid was shown to significantly inhibit the binding of SARS-CoV-2 spike protein to human angiotensin-converting enzyme (ACE2), the primary cell receptor for the virus.

Description

Découvrez des informations sur l'acide acétique, ses propriétés physiques et ses activités antimycobactériennes et d'inactivation virale. Des expériences ont montré l'efficacité de l'acide acétique contre des bactéries telles qu'Escherichia coli et Mycobacterium smegmatis, ainsi que son pouvoir inactivant contre le virus SARS-CoV-2.