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The trivial name acetic acid derives from acetum, the Latin word for vinegar, and is related to the word acid itself. The synonym ethanoic acid is constructed according to the substitutive nomenclature of the IUPAC.
Glacial acetic acid is a trivial name for water-free acetic acid. Similar to the German name Eisessig (literally, ice-vinegar), the name comes from the ice-like crystals that form slightly below room temperature at 16.7 C (62 F).
The most common abbreviation for acetic acid is HOAc where Ac stands for the acetyl group CH3(=O). In the context of acid-base reactions the abbreviation HAc is often used where Ac instead stands for the acetate anion (CH3COO, abbreviated AcO), although this use is regarded by many as misleading. In either case, the Ac is not to be confused with the abbreviation for the chemical element actinium. Acetic acid has the empirical formula CH2O. To emphasize the role of the active hydrogen in forming the salt sodium acetate, some people write the molecular formula as C2H4O2 or HC2H3O2. To better reflect its structure, acetic acid is often written as CH3-CO2-H, CH3COOH, or CH3CO2H. The ion resulting from loss of H+ from acetic acid is the acetate anion. The name acetate can also refer to a salt containing this anion, or an ester of acetic acid.
History
Vinegar was known, early in civilization, as the natural result of air exposure of beer and wine, as acetic acid-producing bacteria are present throughout the world. The use of acetic acid in alchemy extends into the third century BC, when the Greek philosopher Theophrastus described how vinegar acted on metals to produce pigments useful in art, including white lead (lead carbonate) and verdigris, a green mixture of copper salts including copper(II) acetate. Ancient Romans boiled soured wine in lead pots to produce a highly sweet syrup called sapa. Sapa was rich in lead acetate, a sweet substance also called sugar of lead or sugar of Saturn, which contributed to lead poisoning among the Roman aristocracy.
In the 8th century the Muslim alchemist Jabir Ibn Hayyan (Geber) was the first to concentrate acetic acid from vinegar through distillation. In the Renaissance, glacial acetic acid was prepared through the dry distillation of certain metal acetates (most noticeably copper(II) acetate). The 16th century German alchemist Andreas Libavius described such a procedure, and he compared the glacial acetic acid produced by this means to vinegar. The presence of water in vinegar has such a profound effect on acetic acid's properties that for centuries chemists believed that glacial acetic acid and the acid found in vinegar were two different substances. The French chemist Pierre Adet proved them to be identical.
Crystallized acetic acid
In 1847 the German chemist Hermann Kolbe synthesized acetic acid from inorganic materials for the first time. This reaction sequence consisted of chlorination of carbon disulfide to carbon tetrachloride, followed by pyrolysis to tetrachloroethylene and aqueous chlorination to trichloroacetic acid, and concluded with electrolytic reduction to acetic acid.
By 1910 most glacial acetic acid was obtained from the "pyroligneous liquor" from distillation of wood. The acetic acid was isolated from this by treatment with milk of lime, and the resultant calcium acetate was then acidified with sulfuric acid to recover acetic acid. At that time Germany was producing 10,000 tons of glacial acetic acid, around 30% of which was used for the manufacture of indigo dye.
Chemical properties
Acetic acid crystals
The hydrogen (H) atom in the carboxyl group (OOH) in carboxylic acids such as acetic acid can be given off as an H+ ion (proton), giving them their acidic character. Acetic acid is a weak, effectively monoprotic acid in aqueous solution, with a pKa value of 4.75. Its conjugate base is acetate (CH3COO). A 1.0 M solution (about the concentration of domestic vinegar) has a pH of 2.4, indicating that merely 0.4% of the acetic acid molecules are dissociated.
Cyclic dimer of acetic acid; dashed lines represent hydrogen bonds
The crystal structure of acetic acid shows that the molecules pair up into dimers connected by hydrogen bonds. The dimers can also be detected in the vapour at 120 C. They also occur in the liquid phase in dilute solutions in non-hydrogen-bonding solvents, and a certain extent in pure acetic acid, but are disrupted by hydrogen-bonding solvents. The dissociation enthalpy of the dimer is estimated at 65.066.0 kJ/mol, and the dissociation entropy at 154157 J mol1 K1. This dimerization behaviour is shared by other lower carboxylic acids.
Liquid acetic acid is a hydrophilic (polar) protic solvent, similar to ethanol and water. With a moderate relative static permittivity (dielectric constant) of 6.2, it can dissolve not only polar compounds such as inorganic salts and sugars, but also non-polar compounds such as oils and elements such as sulfur and iodine. It readily mixes with other polar and non-polar solvents such as water, chloroform, and hexane. With higher alkanes (starting with octane) acetic acid is not completely miscible anymore. The miscibility gap is becoming larger with longer n-alkanes. This dissolving property and miscibility of acetic acid makes it a widely used industrial chemical.
Chemical reactions
Acetic acid is corrosive to metals including iron, magnesium, and zinc, forming hydrogen gas and metal salts called acetates. Aluminium, when exposed to oxygen, forms a thin layer of aluminium oxide on its surface which is relatively resistant to the acid, this allows aluminium tanks to transport acetic acid. Metal acetates can also be prepared from acetic acid and an appropriate base, as in the popular "baking soda + vinegar" reaction. With the notable exception of chromium(II) acetate, almost all acetates are soluble in water.
Acetic acid undergoes the typical chemical reactions of a carboxylic acid, such as producing water and a metal ethanoate when reacting with alkalis, producing a metal ethanoate when reacted with a metal, and producing a metal ethanoate, water and carbon dioxide when reacting with carbonates and hydrogencarbonates. Most notable of all its reactions is the formation of ethanol by reduction, and formation of derivatives such as acetyl chloride via nucleophilic acyl substitution. Other substitution derivatives include acetic anhydride; this anhydride is produced by loss of water from two molecules of acetic acid. Esters of acetic acid can likewise be formed via Fischer esterification, and amides can also be formed. When heated above 440 C, acetic acid decomposes to produce carbon dioxide and methane, or to produce ethenone and water.
Acetic acid can be detected by its characteristic smell. A colour reaction for salts of acetic acid is iron(III) chloride solution, which results in a deeply red colour that disappears after acidification. Acetates when heated with arsenic trioxide form cacodyl oxide, which can be detected by its malodorous vapours.
Biochemistry
The acetyl group, derived from acetic acid, is fundamental to the biochemistry of virtually all forms of life. When bound to coenzyme A it is central to the metabolism of carbohydrates and fats. However, the concentration of free acetic acid in cells is kept at a low level to avoid disrupting the control of the pH of the cell contents. Unlike longer-chain carboxylic acids (the fatty acids), acetic acid does not occur in natural triglycerides. However, the artificial triglyceride triacetin (glycerin triacetate) is a common food additive, and is found in cosmetics and topical medicines.
Acetic acid is produced and excreted by acetic acid bacteria, notably the Acetobacter genus and Clostridium acetobutylicum. These bacteria are found universally in foodstuffs, water, and soil, and acetic acid is produced naturally as fruits and other foods spoil. Acetic acid is also a component of the vaginal lubrication of humans and other primates, where it appears to serve as a mild antibacterial agent.
Production
Purification and concentration plant for acetic acid in 1884
Acetic acid is produced both synthetically and by bacterial fermentation. Today[when?], the biological route accounts for only about 10% of world production, but it remains important for vinegar production, as many nations' food purity laws stipulate that vinegar used in foods must be of biological origin. About 75% of acetic acid made for use in the chemical industry is made by methanol carbonylation, explained below. Alternative methods account for the rest. Total worldwide production of virgin acetic acid is estimated at 5 Mt/a (million tonnes per year), approximately half of which is produced in the United States. European production stands at approximately 1 Mt/a and is declining, and 0.7 Mt/a is produced in Japan. Another 1.5 Mt are recycled each year, bringing the total world market to 6.5 Mt/a. The two biggest producers of virgin acetic acid are Celanese and BP Chemicals. Other major producers include Millennium Chemicals, Sterling Chemicals, Samsung, Eastman, and Svensk Etanolkemi.
Methanol carbonylation
Most virgin acetic acid is produced by methanol carbonylation. In this process, methanol and carbon monoxide react to produce acetic acid according to the chemical equation:
CH3OH + CO CH3COOH
The process involves iodomethane as an intermediate, and occurs in three steps. A catalyst, usually a metal complex, is needed for the carbonylation (step 2).
CH3OH + HI CH3I + H2O
CH3I + CO CH3COI
CH3COI + H2O CH3COOH + HI
By altering the process conditions, acetic anhydride may also be produced on the same plant. Because both methanol and carbon monoxide are commodity raw materials, methanol carbonylation long appeared to be an attractive method for acetic acid production. Henry Drefyus at British Celanese developed a methanol carbonylation pilot plant as early as 1925. However, a lack of practical materials that could contain the corrosive reaction mixture at the high pressures needed (200 atm or more) discouraged commercialization of these routes. The first commercial methanol carbonylation process, which used a cobalt catalyst, was developed by German chemical company BASF in 1963. In 1968, a rhodium-based catalyst (cisRh(CO)2I2]) was discovered that could operate efficiently at lower pressure with almost no by-products. The first plant using this catalyst was built by US chemical company Monsanto Company in 1970, and rhodium-catalysed methanol carbonylation became the dominant method of acetic acid production (see Monsanto process). In the late 1990s, the chemicals company BP Chemicals commercialized the Cativa catalyst ([Ir(CO)2I2]), which is promoted by ruthenium. This iridium-catalysed Cativa process is greener and more efficient and has largely supplanted the Monsanto process, often in the same production plants.
Acetaldehyde oxidation
Prior to the commercialization of the Monsanto process, most acetic acid was produced by oxidation of acetaldehyde. This remains the second most important manufacturing method, although it is uncompetitive with methanol carbonylation.
The acetaldehyde may be produced via oxidation of butane or light naphtha, or by hydration of ethylene. When butane or light naphtha is heated with air in the presence of various metal ions, including those of manganese, cobalt and chromium; peroxides form and then decompose to produce acetic acid according to the chemical equation
2 C4H10 + 5 O2 4 CH3COOH + 2 H2O
Typically, the reaction is run at a combination of temperature and pressure designed to be as hot as possible while still keeping the butane a liquid. Typical reaction conditions are 150 C and 55 atm. Side products may also form, including butanone, ethyl acetate, formic acid, and propionic acid. These side products are also commercially valuable, and the reaction conditions may be altered to produce more of them if this is economically useful. However, the separation of acetic acid from these by-products adds to the cost of the process.
Under similar conditions and using similar catalysts as are used for butane oxidation, acetaldehyde can be oxidized by the oxygen in air to produce acetic acid
2 CH3CHO + O2 2 CH3COOH
Using modern catalysts, this reaction can have an acetic acid yield greater than 95%. The major side products are ethyl acetate, formic acid, and formaldehyde, all of which have lower boiling points than acetic acid and are readily separated by distillation.
Ethylene oxidation
Acetaldehyde may be prepared from ethylene via the Wacker process, and then oxidized as above. More recently a cheaper single-stage conversion of ethylene to acetic acid was commercialized by chemical company Showa Denko, which opened an ethylene oxidation plant in ita, Japan, in 1997. The process is catalysed by a palladium metal catalyst supported on a heteropoly acid such as tungstosilicic acid. It is thought to be competitive with methanol carbonylation for smaller plants (100250 kt/a), depending on the local price of ethylene.
Oxidative fermentation
For most of human history, acetic acid, in the form of vinegar, has been made by acetic acid bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include apple cider, wine, and fermented grain, malt, rice, or potato mashes. The overall chemical reaction facilitated by these bacteria is:
C2H5OH + O2 CH3COOH + H2O
A dilute alcohol solution inoculated with Acetobacter and kept in a warm, airy place will become vinegar over the course of a few months. Industrial vinegar-making methods accelerate this process by improving the supply of oxygen to the bacteria.
The first batches of vinegar produced by fermentation probably followed errors in the winemaking process. If must is fermented at too high a temperature, acetobacter will overwhelm the yeast naturally occurring on the grapes. As the demand for vinegar for culinary, medical, and sanitary purposes increased, vintners quickly learned to use other organic materials to produce vinegar in the hot summer months before the grapes were ripe and ready for processing into wine. This method was slow, however, and not always successful, as the vintners did not understand the process.
One of the first modern commercial processes was the "fast method" or "German method", first practiced in Germany in 1823. In this process, fermentation takes place in a tower packed with wood shavings or charcoal. The alcohol-containing feed is trickled into the top of the tower, and fresh air supplied from the bottom by either natural or forced convection. The improved air supply in this process cut the time to prepare vinegar from months to weeks.
Most vinegar today[when?] is made in submerged tank culture, first described in 1949 by Otto Hromatka and Heinrich Ebner. In this method, alcohol is fermented to vinegar in a continuously stirred tank, and oxygen is supplied by bubbling air through the solution. Using modern applications of this method, vinegar of 15% acetic acid can be prepared in only 24 hours in batch process, even 20% in 60 hour fed-batch process.
Anaerobic fermentation
Species of anaerobic bacteria, including members of the genus Clostridium, can convert sugars to acetic acid directly, without using ethanol as an intermediate. The overall chemical reaction conducted by these bacteria may be represented as:
C6H12O6 3 CH3COOH
More interestingly from the point of view of an industrial chemist, these acetogenic bacteria can produce acetic acid from one-carbon compounds, including methanol, carbon monoxide, or a mixture of carbon dioxide and hydrogen:
2 CO2 + 4 H2 CH3COOH + 2 H2O
This ability of Clostridium to utilize sugars directly, or to produce acetic acid from less costly inputs, means that these bacteria could potentially produce acetic acid more efficiently than ethanol-oxidizers like Acetobacter. However, Clostridium bacteria are less acid-tolerant than Acetobacter. Even the most acid-tolerant Clostridium strains can produce vinegar of only a few per cent acetic acid, compared to Acetobacter strains that can produce vinegar of up to 20% acetic acid. At present, it remains more cost-effective to produce vinegar using Acetobacter than to produce it using Clostridium and then concentrating it. As a result, although acetogenic bacteria have been known since 1940, their industrial use remains confined to a few niche applications.
Applications
2.5-litre bottle of acetic acid in a laboratory.
Acetic acid is a chemical reagent for the production of chemical compounds. The largest single use of acetic acid is in the production of vinyl acetate monomer, closely followed by acetic anhydride and ester production. The volume of acetic acid used in vinegar is comparatively small.
Vinyl acetate monomer
The major use of acetic acid is for the production of vinyl acetate monomer (VAM). This application consumes approximately 40% to 45% of the world's production of acetic acid. The reaction is of ethylene and acetic acid with oxygen over a palladium catalyst.
Vinyl acetate can be polymerized to polyvinyl acetate or to other polymers, which are applied in paints and adhesives.
Ester production
The major esters of acetic acid are commonly used solvents for inks, paints and coatings. The esters include ethyl acetate, n-butyl acetate, isobutyl acetate, and propyl acetate. They are typically produced by catalysed reaction from acetic acid and the corresponding alcohol:
H3C-COOH + HO-R H3C-CO-O-R + H2O, (R = a general alkyl group)
Most acetate esters, however, are produced from acetaldehyde using the Tishchenko reaction. Additionally, ether acetates are used as solvents for nitrocellulose, acrylic lacquers, varnish removers and wood stains. First glycol monoethers are produced from ethylene oxide or propylene oxide with alcohol, which are then esterified with acetic acid. The three major products are ethylene glycol monoethyl ether acetate (EEA), ethylene glycol monobutyl ether acetate (EBA), and propylene glycol monomethyl ether acetate (PMA). This application consumes about 15% to 20% of worldwide acetic acid. Ether acetates, for example EEA, have been shown to be harmful to human reproduction.
Acetic anhydride
The condensation product of two molecules of acetic acid is acetic anhydride. The worldwide production of acetic anhydride is a major application, and uses approximately 25% to 30% of the global production of acetic acid. Acetic anhydride may be produced directly by methanol carbonylation bypassing the acid, and Cativa production plants can be adapted for anhydride production.
Acetic anhydride is a strong acetylation agent. As such, its major application is for cellulose acetate, a synthetic textile also used for photographic film. Acetic anhydride is also a reagent for the production of aspirin, heroin, and other compounds.
Vinegar
In the form of vinegar, acetic acid solutions (typically 4% to 18% acetic acid, with the percentage usually calculated by mass) are used directly as a condiment, and also in the pickling of vegetables and other foodstuffs. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling generally employs more concentrated solutions. The amount of acetic acid used as vinegar on a worldwide scale is not large, but historically this is by far the oldest and most well-known application. Tapato hot sauce is an example of a product that combines acetic acid and water to create vinegar in the production of the food product.
Use as solvent
Glacial acetic acid is an excellent polar protic solvent, as noted above. It is frequently used as a solvent for recrystallization to purify organic compounds. Pure acetic acid is used as a solvent in the production of terephthalic acid (TPA), the raw material for polyethylene terephthalate (PET). Although currently[when?] accounting for 510% of acetic acid use worldwide, this specific application is expected to grow significantly in the next decade, as PET production increases.
Acetic acid is often used as a solvent for reactions involving carbocations, such as Friedel-Crafts alkylation. For example, one stage in the commercial manufacture of synthetic camphor involves a Wagner-Meerwein rearrangement of camphene to isobornyl acetate; here acetic acid acts both as a solvent and as a nucleophile to trap the rearranged carbocation. Acetic acid is the solvent of choice when reducing an aryl nitro-group to an aniline using palladium-on-carbon.
Glacial acetic acid is used in analytical chemistry for the estimation of weakly alkaline substances such as organic amides. Glacial acetic acid is a much weaker base than water, so the amide behaves as a strong base in this medium. It then can be titrated using a solution in glacial acetic acid of a very strong acid, such as perchloric acid.
Other applications
Dilute solutions of acetic acids are also used for their mild acidity. Examples in the household environment include the use in a stop bath during the development of photographic films, and in descaling agents to remove limescale from taps and kettles.
Dilute solutions of glacial acetic acid can be used in the clinical laboratory to lyse red blood cells in order to do manual white blood cell counts. Another clinical use is for lysing red blood cells which can obscure other important constituents in urine during a microscopic examination.
The acidity is also used for treating the sting of the box jellyfish by disabling the stinging cells of the jellyfish, preventing serious injury or death if applied immediately, and for treating outer ear infections in people in preparations such as Vosol. Equivalently, acetic acid is used as a spray-on preservative for livestock silage, to discourage bacterial and fungal growth. Glacial acetic acid is also used as a wart and verruca remover.
Organic or inorganic salts are produced from acetic acid, including:
Sodium acetate, used in the textile industry and as a food preservative (E262).
Copper(II) acetate, used as a pigment and a fungicide.
Aluminium acetate and iron(II) acetatesed as mordants for dyes.
Palladium(II) acetate, used as a catalyst for organic coupling reactions such as the Heck reaction.
Silver acetate, used as a pesticide.
Substituted acetic acids produced include:
Monochloroacetic acid (MCA), dichloroacetic acid (considered a by-product), and trichloroacetic acid. MCA is used in the manufacture of indigo dye.
Bromoacetic acid, which is esterified to produce the reagent ethyl bromoacetate.
Trifluoroacetic acid, which is a common reagent in organic synthesis.
Amounts of acetic acid used in these other applications together (apart from TPA) account for another 510% of acetic acid use worldwide. These applications are, however, not expected to grow as much as TPA production. Diluted acetic acid is also used in physical therapy to break up nodules of scar tissue via iontophoresis.
Safety
Concentrated acetic acid is corrosive and must therefore be handled with appropriate care, since it can cause skin burns, permanent eye damage, and irritation to the mucous membranes. These burns or blisters may not appear until hours after exposure. Latex gloves offer no protection, so specially resistant gloves, such as those made of nitrile rubber, should be worn when handling the compound. Concentrated acetic acid can be ignited with difficulty in the laboratory. It becomes a flammable risk if the ambient temperature exceeds 39 C (102 F), and can form explosive mixtures with air above this temperature (explosive limits: 5.416%).
The hazards of solutions of acetic acid depend on the concentration. The following table lists the EU classification of acetic acid solutions:
Safety symbol
Concentration
by weight
Molarity
Classification
R-Phrases
1025%
1.674.16 mol/L
Irritant (Xi)
R36/38
2590%
4.1614.99 mol/L
Corrosive (C)
R34
>90%
>14.99 mol/L
Corrosive (C) Flammable (F)
R10, R35
Solutions at more than 25% acetic acid are handled in a fume hood because of the pungent, corrosive vapour. Dilute acetic acid, in the form of vinegar, is harmless. However, ingestion of stronger solutions is dangerous to human and animal life. It can cause severe damage to the digestive system, and a potentially lethal change in the acidity of the blood.
Due to incompatibilities, it is recommended to keep acetic acid away from chromic acid, ethylene glycol, nitric acid, perchloric acid, permanganates, peroxides and hydroxyls.
See also
Acetyl group, the CH3-CO group, abbreviated Ac
Acids in wine
Common chemicals, where to purchase common chemicals used in experiments
Sodium citrate
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^ Lancaster, Mike (2002). Green Chemistry, an Introductory Text. Cambridge: Royal Society of Chemistry. pp. 26266. ISBN 0-85404-620-8.
^ "Acetic acid". National Institute of Standards and Technology. http://webbook.nist.gov/cgi/cbook.cgi?ID=C64197&Units=SI&Mask=4#Thermo-Phase. Retrieved 2008-02-03.
^ Sano, Ken-ichi; Uchida, Hiroshi; Wakabayashi, Syoichirou (1999). A new process for acetic acid production by direct oxidation of ethylene. 3. 6660. doi:10.1023/A:1019003230537.
^ a b Otto Hromatka and Heinrich Ebner (1959). "Vinegar by Submerged Oxidative Fermentation". Ind. Eng. Chem. 51 (10): 1279 1280. doi:10.1021/ie50598a033.
^ Everett P. Partridge (1931). "Acetic Acid and Cellulose Acetate in the United States A General Survey of Economic and Technical Developments". Ind. Eng. Chem. 23 (5): 482 498. doi:10.1021/ie50257a005.
^ O Hromatka, H Ebner (1949). "Investigations on vinegar fermentation: Generator for vinegar fermentation and aeration procedures". Enzymologia 13: 369.
^ Jia Huey Sim, Azlina Harun Kamaruddin, Wei Sing Long and Ghasem Najafpour (2007). "Clostridium aceticum potential organism in catalyzing carbon monoxide to acetic acid: Application of response surface methodology". Enzyme and Microbial Technology 40 (5): 12341243. doi:10.1016/j.enzmictec.2006.09.017.
External links
Wikimedia Commons has media related to: Acetic acid
International Chemical Safety Card 0363
National Pollutant Inventory - Acetic acid fact sheet
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I went to the doc to have symptoms of diabetes now .... : /?
well i was Saturday good.symptoms think.anywayz feeling that I was not included: 35 glasses of water a week, but he left. CAUS i urinate every 15 minutes to drink water so my feet and my hands are soooo extreemley Numb easilyy.like well as instant messaging to write this, my hands were numb. Im still several levels. I get up, I am very dizzy. I lost 2 pounds in 3 weeks, and I was not trying. normal weight IM. ohh weird.i is also drinking a Coke, and when he comes to my mouth when it begins to boil freakyy its really weird. I have a headache every day. anywho.i was the doctor, and told the doctor all symptoms.they do not tell me that my high or low my blood sugar, but I sent theyr magig laboratory diagnosis and thingie theyr check my tolerance test glucose, a urine test, and check my liver, thyroid and all those other things that still friday.soo Do you think your possible cause i dont think so, if I have nothing wouldnt have to go: /
Relax! Try not give you a clearer picture. as some of these symptoms are there, but chances are you can still be a thyroid problem. Diabetes is often undiagnosed because many of its symptoms seem so harmless. Studies Recent studies indicate that early detection of diabetes symptoms and treatment can reduce the risk of developing complications from diabetes. Symptoms of diabetes include: frequent urination, excessive thirst, hunger, weight loss, unusual increase in extreme fatigue, irritability, blurred vision If you have one or more of these symptoms of diabetes goes away for tests
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Is there a medication for type 2 diabetes, which works as well as Avandaryl, but is less expensive?
IDB to take my diabetes Avandaryl and works very well. The biggest problem is that costs $ 260 per month Avandaryl, which is expensive. Any advice would be greatly appreciated.
A s many clinical studies show easily, type 2 diabetes can be easily controlled or reversed in most patients without use of pharmaceuticals. A study conducted at UCLA and published December 15, 2005 edition of the Journal of Applied Physiology found more than 50 percent of diabetics have literally been cured of type 2 diabetes three weeks by the type of changes in food choices and exercise are detailed here. The pharmaceutical industry, of course, does not want you to know that diabetes can easily cured, because they depend upon the continuation of the disease to support sales of its diabetes drugs, most of which cause damage in the liver or pancreas. Diabetes drugs never addressed the basic problem of the disease, either. They simply manage the symptoms and call it "management" of the disease. Real solutions for people with diabetes need to solve the underlying problems of health and the metabolism of sugar in the blood can return to a state standard by which diabetes is more. Not that the disease is "cured" is simply cease to exist. As the author of How to Halt Diabetes in 25 days old and a pre-diabetic myself, I share here the five most powerful secrets to reverse Type 2 diabetes in three weeks or less. Be sure to read the five steps, and check the resources listed at the end. Highlights Here All products are independent of the recommendations without compensation of any kind. How to reverse the Type 2 diabetes in five medically proven steps http://www.newstarget.com/How_to_Reverse_Diabetes_In_Five_Steps_0.html
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What are the ranges for numbers of sugar in the blood before and after a meal?
May I type 2 diabetes. (I have an appointment this week next to the Doc), I had a blood test done (by Doc) and my rate was 130. (I have fasted for 12 hours, but I took my methadone liquid before I took the test) I am not sure that the effects of the count? Anyway, I bought a test kit and do some tests yesterday. Before I ate dinner, my account was 122 at the time (6:00) I ate dinner, had a snack bar, Special K, blood test (time 7:20) was 130. Ate more than 3 bars (yes, I eat a lot of Em ") tested blood (time 8:10) was 399. Whereas 20 minutes, tested again, 192. It was last night. I know I is not the right test procedure, I just wanted to get an idea. Anyway, this morning I have tested and it was 107. However, I also woke up granola bars 3 times in the night and ate. Is it common for diabetics? Waking up in the middle of the night and want sugar? I do it every night! I know theres a lot here, just hoping someone could tell me if it resembled a number of diabetics, or am I normal?
Great site to visit to get info is diabetes.org. For a diabetic, the peak after meals must be less than 180 (some sites say 160). Watch the intake of carbohydrates. I assume 4 Special K snack bars are high in carbohydrates.
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can someone give me an example / analogy for each symptom? not very clear / specific for me. 1. excessive thirst. How? as in water after drinking 3 liters of desire or what? 2. frequent urination. as in all five minutes? 3. Excessive hunger. 4. Fatigue 5. weight loss. Please explain.
1. more than usual. constant dry mouth, and it feels as if no matter how you turn the water is not enough. 2. Often in many urination. effect of drinking plenty of water 3. really hungry, the need for sugar, shaking if not enough glucose (sugar) 4. tired. exhuasted, no energy 5. SLEP explanitory. you lose weight
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