Propanoic Acid Lewis Structure: Drawing And Detailed Explanations


In this article we will get to know about propanoic acid lewis structure, its chemical properties, production and its applications.

Propanoic acid is a colourless, semi-volatile organic compound. It is known to be a naturally occurring carboxylic acid. Johann Gottlieb, an Austrian scientist, found that propanoic acid is present in the results of sugar breakdown in the early nineteenth century.

This acid is thought to form spontaneously as a result of a process known as fermentation reaction, in which bacteria digest sugar molecules such as glucose. The carboxyl group COOH, which is a mixture of the hydroxyl group OH and the carbonyl group C=O, is the functional group of propanoic acid.

  1. Propanoic Acid Formulas
  2. Chemical Properties of Propionic Acid
  3. Propionic Acid Production
  4. Uses of Propionic Acid

1. Propanoic Acid Formulas:

Propanoic acid’s molecular formula may be deduced by first recalling the International Union of Pure and Applied Chemistry (IUPAC) naming standards and looking at the compound’s systematic name. The prefix prop- indicates that there are three carbon atoms in total. The suffix -oic acid denotes the presence of a carboxylic acid in the chemical. As previously stated, the carboxylic acid group is made up of a carbonyl and hydroxyl group. With all of this information, we may determine that the propanoic acid formula is C3H6O2. To clearly display the carboxyl group, reformatting the formula to C2H5COOH would be more acceptable. The chemical formula can be written as CH3CH2COOH in extended form.

Propanoic acid has three carbon atoms, six hydrogen atoms, and two oxygen atoms in its molecules, as seen by its chemical formula.

Simple structure of propanoic acid from wikipedia
propanoic acid lewis structure
Lewis structure of propanoic acid

2. Chemical Properties of Propionic Acid:

Chemical formulaC3H6O2 or CH3CH2COOH
Molecular weight74.079 g/mol
Density0.98797 g/cm3
Chemical namesPropanoic Acid Ethanecarboxylic acid
Boiling point141.15 °C
Melting point−20.5 °C
Crystal structureMonoclinic

3. Propionic Acid Production:

When bacteria digest carbohydrates like glucose, propionic or propanoic acid is generated. In a fermentation process, propionic bacteria present in sweat glands and the intestines generate propionic acid and carbon dioxide. Fermentation of a maize meal mash is one of the industrial biological methods used to make the chemical. Other mixed acid fermentations, which create a variety of acids, are also employed.

Petrochemical reactions are used in non-biological production. Carbon monoxide, ethylene, and steam are used in the Reppe process, whereas carbon monoxide and ethanol are used in the Lardon process. While chemical reactions still account for the majority of global industrial output, rising usage of the acid and the high cost of petrochemicals have led to a greater emphasis on low-cost biological processes.

4. Uses of Propionic Acid:

Propionic acid, along with its salts, inhibits the growth of fungi and moulds and can be utilised as a taste ingredient in some foods. Its use in a wide range of goods has grown in recent years, with new uses in industrial processes, cosmetics, and pharmaceuticals.

Propionic acid has long been used to prevent mould formation in bread and baked items, and it is also routinely applied on the surface of cheeses for the same purpose. Its applications have lately expanded to include packaged foods, where it is also employed as a flavouring ingredient. It is presently utilised in the manufacturing of plastics, pesticides, and rubber. Mold spores may be killed by dipping containers in a solution, and it’s a frequent mould protection product. Food contains 0.3 to 0.4 percent propionic acid, which is naturally digested, adding just a minor amount to the previously existent propionic acid in the stomach.

One reason for its growing popularity is the high level of confidence in its safety in food and cosmetics. Because it exists naturally on the skin and in the gastrointestinal tract, the risk of adding minuscule quantities to the levels already present is negligible. Propionic acid has become an essential aspect in the search for acceptable food additives that keep items fresh and increase flavour.

Madhusudan DN

Hi....Myself D N Madhusudan, I have completed my Masters in General Chemistry at University of Mysore. Mysore. Apart from this, I like to read, and listen to Music. Let's connect through LinkedIn:https://www.linkedin.com/in/madhusudan-d-n-b83a05156

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