Lead (II) acetate

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Structural formula
Lead ion    Acetate ion
General
Surname Lead (II) acetate
other names
  • Lead acetate
  • Lead sugar
  • Lead acetic acid
  • acetic lead
  • acetic acid lead oxide (obsolete)
Molecular formula
  • C 4 H 6 O 4 Pb (anhydrous)
  • C 4 H 12 O 7 Pb (trihydrate)
Brief description

colorless, sweet-tasting, monoclinic crystals

External identifiers / databases
CAS number
  • 301-04-2 (anhydrous)
  • 6080-56-4 (trihydrate)
EC number 206-104-4
ECHA InfoCard 100.005.551
PubChem 16685321
Wikidata Q422837
properties
Molar mass
  • 325,28 g · mol -1 (anhydrous)
  • 379.33 g · mol -1 (trihydrate)
Physical state

firmly

density

3.25 g cm −3 (anhydrous)

Melting point
  • 280 ° C (anhydrous)
  • 75 ° C (trihydrate)
boiling point

Decomposition: from 200 ° C

solubility

Easily soluble in water (456 g l −1 at 20 ° C)

safety instructions
GHS hazard labeling from  Regulation (EC) No. 1272/2008 (CLP) , expanded if necessary
08 - Dangerous to health 09 - Dangerous for the environment

danger

H and P phrases H: 360Df-373-410
P: 201-273-308 + 313-501
Authorization procedure under REACH

of particular concern : toxic for reproduction ( CMR )

Toxicological data

4670 mg kg −1 ( LD 50ratoral )

As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Lead (II) acetate , a colorless crystalline solid, is the lead ( II ) salt of acetic acid with the constitutional formula Pb (CH 3 COO) 2 . In addition to the anhydrous substance, the trihydrate Pb (CH 3 COO) 2  · 3 H 2 O is also known.

presentation

Lead (II) acetate can be obtained by reacting lead (II) oxide with acetic acid

use

Lead sugar in crystalline form.

Lead (II) acetate is mainly used to obtain other lead compounds, for example lead (II) chromate (chrome yellow) and basic lead (II) carbonate (lead white). Lead (II) acetate also serves as a detection reagent for sulphides .

Lead (II) acetate is known as lead sugar because it tastes sweet and is easily soluble in water. Despite its toxicity, lead sugar was used as a sugar substitute ( defrutum ) until the 19th century - it was used to sweeten wine in particular . Ludwig van Beethoven's death from adulterated wines was controversial.

Lead paper , a filter paper soaked in a one percent aqueous solution of lead acetate and dried in air free of hydrogen sulphide , is used for the qualitative detection of hydrogen sulphide (H 2 S), the result is a brown-gray, shiny metallic lead sulphide .

When isolating natural substances , lead (II) acetate can be used to precipitate interfering tannins and flavonoids . The precipitate can then be separated off by filtration. Excess Pb 2+ ions can be precipitated as lead (II) sulfate by adding SO 4 2− ions .

Web links

Individual evidence

  1. a b Entry on lead acetates. In: Römpp Online . Georg Thieme Verlag, accessed on April 11, 2014.
  2. a b c d e f g h Entry on lead (II) acetate in the GESTIS substance database of the IFA , accessed on February 1, 2016(JavaScript required) .
  3. Entry on Lead di (acetate) in the Classification and Labeling Inventory of the European Chemicals Agency (ECHA), accessed on February 1, 2016. Manufacturers or distributors can expand the harmonized classification and labeling .
  4. Entry in the SVHC list of the European Chemicals Agency , accessed on October 18, 2015.
  5. External identifiers or database links to lead (II) acetate trihydrate : CAS number: 6080-56-4, EC number: 612-031-2, ECHA InfoCard: 100.115.474 , PubChem : 16693916 , ChemSpider : 21062 , Wikidata : Q27115555 .
  6. Brigitte M. Gensthaler: Beethoven and lead - deadly interplay . In: Pharmazeutische Zeitung, 30, 2001, accessed on May 12, 2018.
  7. Beethoven's death: lead was not the cause n-tv.de, May 29, 2010.
  8. The sufferings of Ludwig van Beethoven . In: Deutschlandfunk . ( deutschlandfunk.de [accessed December 18, 2016]).
  9. ^ Walter Wittenberger: Chemische Laboratoriumstechnik , Springer-Verlag, Vienna, New York, 7th edition, 1973, p. 94, ISBN 3-211-81116-8 .
  10. Egon Stahl, Werner Schild: Isolation and characterization of natural substances . 1st edition. Gustav Fischer Verlag, Stuttgart / New York 1986, ISBN 3-437-30511-5 , p. 59 f .