酢酸(さくさん)

さくさん
noun
acetic acid; vinegar acid
sciencefood
1. acetic acid
The organic acid that gives vinegar its sour taste and pungent smell. Used in chemistry, food science, cleaning products, and industrial processes. The chemical formula is CH₃COOH.
酢(す)の主成分(しゅせいぶん)は酢酸(さくさん)だ。
The main component of vinegar is acetic acid.
酢酸(さくさん)は掃除(そうじ)にも使(つか)える。
Acetic acid can also be used for cleaning.
酢酸(さくさん)は発酵(はっこう)によって作(つく)られ、食品(しょくひん)保存(ほぞん)や調味料(ちょうみりょう)として古(ふる)くから利用(りよう)されてきた。
Acetic acid is produced through fermentation and has been used since ancient times for food preservation and as a seasoning.

Composed of 酢(さく) (vinegar) and 酸(さん) (acid). The character 酢(さく) is read さく in this compound but す when used alone as the word for vinegar. This is one of the most familiar organic acids, connecting chemistry to everyday cooking.

Common collocations

  • 酢酸(さくさん)溶液(ようえき): acetic acid solution
  • 酢酸(さくさん)発酵(はっこう): acetic acid fermentation
  • 酢酸(さくさん)ナトリウム: sodium acetate
  • 氷(ひょう)酢酸(さくさん): glacial acetic acid

Related words

  • 酢(す): vinegar — the everyday cooking ingredient containing dilute acetic acid
  • 酸(さん): acid — the general chemistry term
  • 塩酸(えんさん): hydrochloric acid — another common acid encountered in school chemistry
  • 有機酸(ゆうきさん): organic acid — the broader category to which acetic acid belongs
general
Added 2026.5.1 1:24 · Revised 2026.9.2 13:02
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