Sodium diacetate

Not to be confused with sodium acetoacetate, a salt of acetoacetic acid or diacetic acid.

Sodium diacetate

Sodium diacetate
Names
IUPAC name
sodium;diacetate
Other names
Sodium diacetate (anhydrous); Sodium hydrogen acetate; Sodium acid acetate
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.004.378
MeSH diacetate sodium diacetate
UNII
Properties
C4H7NaO4
Molar mass 142.086 g·mol−1
Appearance White powder
Odor Acetic acid (vinegar) odor
1 g/mL
Solubility in alcohol Slightly
Solubility in ether Insoluble
Hazards
Safety data sheet PubChem sodium diacetate LCSS
GHS pictograms [1]
GHS Signal word Danger
GHS hazard statements
 H318, H319[2]
P264, P280, P305+351+338, P310, P337+313[2]
Inhalation hazard Irritant[2]
Eye hazard Irritant[2]
Flash point >150 °C (302 °F)[2]
Lethal dose or concentration (LD, LC):
>2,000 mg/kg (rat, dermal), 5,600 mg/kg (rat, oral)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Sodium diacetate is a compound with formula NaH(C
2H
3O
2)
2. It is a salt of acetic acid. It is a colorless solid that is used in seasonings and as an antimicrobial agent.

Preparation and structure

The salt forms upon half-neutralization of acetic acid followed by evaporation of the solution. It can be viewed as the result of homoassociation, an effect that enhances the acidity of acetic acid in concentrated solution:

2 CH3CO2H + NaOH → Na+[(CH3CO2)2H]− + H2O

Also described as the sodium acid salt of acetic acid, it is best described as the sodium salt of the hydrogen-bonded anion (CH3CO2)2H−. The O···O distance is about 2.47 angstrom.[3] The species has no significant existence in solution but forms stable crystals.

Applications

As a food additive,[4] it has E number E262 and is used to impart a salt and vinegar flavor.

gollark: I mean, it's better than C and stuff, and I wouldn't mind writing simple apps in it.
gollark: Speaking specifically about the error handling, it may be "simple", but it's only "simple" in the sense of "the compiler writers do less work". It's very easy to mess it up by forgetting the useless boilerplate line somewhere, or something like that.
gollark: Speaking more generally than the type system, Go is just really... anti-abstraction... with, well, the gimped type system, lack of much metaprogramming support, and weird special cases, and poor error handling.
gollark: - They may be working on them, but they initially claimed that they weren't necessary and they don't exist now. Also, I don't trust them to not do them wrong.- Ooookay then- Well, generics, for one: they *kind of exist* in that you can have generic maps, channels, slices, and arrays, but not anything else. Also this (https://fasterthanli.me/blog/2020/i-want-off-mr-golangs-wild-ride/), which is mostly about the file handling not being good since it tries to map on concepts which don't fit. Also channels having weird special syntax. Also `for` and `range` and `new` and `make` basically just being magic stuff which do whatever the compiler writers wanted with no consistency- see above- Because there's no generic number/comparable thing type. You would need to use `interface{}` or write a new function (with identical code) for every type you wanted to compare- You can change a signature somewhere and won't be alerted, but something else will break because the interface is no longer implemented- They are byte sequences. https://blog.golang.org/strings.- It's not. You need to put `if err != nil { return err }` everywhere.
gollark: Oh, and the error handling is terrible and it's kind of the type system's fault.

See also

References
  1. PubChem. "Sodium diacetate". PubChem. Retrieved 2019-10-24.
  2. PubChem. "Sodium diacetate". PubChem. Retrieved 2019-10-24.
  3. Barrow, Michael J.; Currie, Murdoch; Muir, Kenneth W.; Speakman, J. Clare; White, David N, J. "Crystal structures of some acid salts of monobasic acids. XVII. Structure of sodium hydrogen diacetate, redetermined by neutron diffraction" Journal of the Chemical Society, Perkin Transactions 2: Physical Organic Chemistry 1975, pp. 15-18. doi:10.1039/P29750000015
  4. Peter J. Taormina "Implications of Salt and Sodium Reduction on Microbial Food Safety" in Critical Reviews in Food Science and Nutrition, 2010, vol. 50, 209-227. doi:10.1080/10408391003626207
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