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IGCSE Chemistry: Cambridge 0620 tutoring, Malaysia

Ethanoic Acid

CH3COOH: the standard weak acid — partially ionised, slower with magnesium than HCl, made by oxidising ethanol, and the acid used in esterification.

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Chemistry teaching team: K. S. Tan (15+ years teaching IGCSE Chemistry) and Ms Yash (10+ years teaching IGCSE Chemistry) and Ms Kartini (15+ years teaching IGCSE Chemistry).

Mapped to Cambridge IGCSE Chemistry 0620 (2026–2028). Last updated 2026-08-20.

Ethanoic acid (CH3COOH) is the most examined carboxylic acid in 0620. It is the textbook example of a weak acid and the acid half of the esterification reaction.

Key facts

PropertyValue
FormulaCH3COOH (molecular C2H4O2)
Mr2(12) + 4(1) + 2(16) = 60
Functional group-COOH (carboxyl)
Acid strengthWeak — partially ionised (CH3COOH ⇌ CH3COO- + H+)
Key propertyColourless liquid, sharp vinegar smell, miscible with water
Main usesVinegar; making esters

Where ethanoic acid appears in 0620

Weak acid behaviour

Ethanoic acid is the reference weak acid for 0620. Compared with hydrochloric acid of the same concentration:

PropertyEthanoic acid (weak)Hydrochloric acid (strong)
IonisationPartial (⇌)Complete (->)
pH at equal concentrationHigher (e.g. 3)Lower (e.g. 1)
Rate with magnesiumSlower (fewer H+ ions)Faster
Electrical conductivityLower (fewer ions)Higher

Both acids give the same set of reactions; ethanoic acid is simply slower because fewer H+ ions are present at any moment. “Weak” describes the degree of ionisation, not the concentration.

Key reactions

With reactive metals, carbonates and alkalis

2CH3COOH(aq) + Mg(s) -> (CH3COO)2Mg(aq) + H2(g)

2CH3COOH(aq) + Na2CO3(aq) -> 2CH3COONa(aq) + H2O(l) + CO2(g)

CH3COOH(aq) + NaOH(aq) -> CH3COONa(aq) + H2O(l)

The salt formed is an ethanoate — sodium ethanoate (CH3COONa), magnesium ethanoate, and so on.

Esterification

CH3COOH(l) + C2H5OH(l) ⇌ CH3COOC2H5(l) + H2O(l)

Warm with a concentrated sulfuric acid catalyst. The product, ethyl ethanoate, is a sweet-smelling ester.

Production by oxidation of ethanol

C2H5OH + 2[O] -> CH3COOH + H2O

Using warm acidified potassium dichromate(VI) (orange to green) in the laboratory, or bacteria in air to make vinegar.

Telling a weak acid from a strong one

Given two acids of the same concentration, any of these show which is weak:

  • Measure the pH: the weak acid has the higher pH (fewer H+ ions).
  • Add magnesium: the weak acid fizzes more slowly.
  • Test electrical conductivity: the weak acid conducts less well (fewer ions).

The comparison only works at equal concentration, because a concentrated weak acid can still contain more H+ ions than a very dilute strong acid.

Ethanoic acid is warmed with ethanol and a few drops of concentrated sulfuric acid. Name the organic product, give the conditions, and state one observation. (3 marks)

Mark scheme
  • Product: ethyl ethanoate [1]
  • Conditions: concentrated sulfuric acid as a catalyst, and warm/heat the mixture [1]
  • Observation: a sweet or fruity smell (accept: an oily layer forms on top) [1]

Examiner note: name the ester with the alcohol part first — ethyl (from ethanol) then ethanoate (from ethanoic acid). “Ethanoate ethyl” or “ethyl ethanoic acid” scores zero for the name.

Common exam mistakes

  • Treating “weak” as “dilute”. Weak means only partially ionised; concentrated (glacial) ethanoic acid is still weak but is corrosive.
  • Writing full ionisation with an arrow. Ethanoic acid ionises reversibly, so use ⇌: CH3COOH ⇌ CH3COO- + H+.
  • Saying a weak acid does not react with carbonates or metals. It gives all the usual acid reactions, just more slowly.
  • Reversing the ester name or forgetting the -COOH product of oxidation is ethanoic acid, not ethanal.

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Frequently asked questions

Why is ethanoic acid a weak acid?

Ethanoic acid only partially ionises in water: CH3COOH ⇌ CH3COO- + H+. The equilibrium lies to the left, so most molecules stay whole and few H+ ions are released. This gives a higher pH than a strong acid of the same concentration.

What is vinegar?

Vinegar is a dilute solution of ethanoic acid (about 5%), made by bacteria oxidising the ethanol in wine or cider in the presence of air.

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