The pH of the intended acetic acid / sodium acetate buffer solution can be calculated based on the Henderson-Hasselbalch equation (*), from the molar concentrations of acetic acid (C a) and sodium acetate salt (C s = 1M): pH = pK a + log 10(C s/C a). It can however be used as a (weak) weedkiller.The pK a of acetic acid is 4.75, allowing for fair pH buffering between approx. However, because is a sodium salt it's recommended to avoid dumping it on grass or other plants, as it will kill it. Sodium acetate has very little toxicity and doesn't require any special disposal. The anhydrous form should be stored in sealed bottles. Sodium acetate should be stored in closed bottles. Pure sodium acetate, as well as sodium acetate produced in a sterile environment from vinegar, is of very low toxicity and is even safe to season food with in reasonable quantities (though this usage is not recommended with lab grade chemicals). Highly concentrated acetic acid (possibly glacial).Production of acetone by dry-distillation.However, obtaining concentrated acetic acid from vinegar via distillation is not easy and requires several distillations to remove the water that also distills due to their close boiling points. Distilling the vinegar beforehand produces pure acetic acid.
The main problem with using even the purest vinegar is that distilled vinegar is not pure acetic acid, as there are plenty of extra organics. This is the very same reaction behind the common "baking soda volcano" science experiments that produce a voluminous foam of sodium acetate and carbon dioxide. Sodium acetate can be crystallized from a solution in which sodium bicarbonate, carbonate, or hydroxide was combined with an equal or excess of acetic acid (distilled white vinegar will work if high purity is not vital). Some if not most type of heat pads contain a supersaturated solution of sodium acetate. Though not commonly found in stores, sodium acetate is easily produced from two common household chemicals: vinegar and baking soda. Sodium acetate trihydrate supercools easily and will crystallize on contact with a sufficient nucleation site, such as another crystal of sodium acetate or sodium bicarbonate. The taste and low toxicity of this compound allow it to be used as a salt-and-vinegar-type flavoring agent in some foods. Sodium acetate has an odor resembling that of vinegar, though slightly more fruity and pleasant. When produced using household vinegar, solutions and crystals of sodium acetate may appear golden or amber in color. Sodium acetate typically exists as an anhydrous white crystalline powder or as thin, transparent crystals of the trihydrate. That esterification is catalyzed by caesium salts. Finally, sodium acetate can be reacted with primary haloalkanes, such as chloromethane, to yield an alkyl acetate ester and a sodium salt containing the respective halogen. Though calcium acetate is more often considered, sodium acetate may potentially be combined with concentrated sulfuric acid and then distilled to yield nearly glacial acetic acid, a highly sought-after chemical. Pure, anhydrous sodium acetate and other acetates may be dry-distilled to yield acetone, though this may not be economical. Sodium acetate is most commonly seen as a buffering agent for acetic acid solutions.