The sources after which the carboxylic acids listed here were named are shown in light green background. Three of these common names are also preferred IUPAC names (PINs) [1, P-34.1.1.1].
| Structure | English | Latin | German | Russian | |
|---|---|---|---|---|---|
 | formic acid (PIN) | acidum formicum | Ameisensäure | муравьиная кислота | |
| ants | formīcae | Ameisen | муравьи | ||
 | acetic acid (PIN) | acidum aceticum | Essigsäure | уксусная кислота | |
| vinegar | acētum | Essig | уксус | ||
 | lactic acid * | acidum lacticum | Milchsäure | молочная кислота | |
| milk | lac, lact | Milch | молоко | ||
 | pyruvic acid 🜂 | acidum pyruvicum | Brenztraubensäure | пировиноградная кислота | |
| grapes | ūvae | Trauben | виноград | ||
 | butyric acid | acidum butyricum | Buttersäure | масляная кислота | |
| butter | būtȳrum | Butter | масло | ||
 | valeric acid | acidum valerianicum | Valeriansäure | валериановая кислота | |
| valerian | valeriāna | Valeriana | валериана | ||
 | cinnamic acid † | acidum cinnamicum | Zimtsäure | коричная кислота | |
| cinnamon | cinnamum | Zimt | корица | ||
 | oxalic acid (PIN) | acidum oxalicum | Kleesäure; Oxalsäure | щавелевая кислота ‡ | |
| wood sorrel | oxalis | Sauerklee | щавель, кислица | ||
 | succinic acid | acidum succinicum | Bernsteinsäure | янтарная кислота | |
| amber | succinum | Bernstein | янтарь | ||
 | malic acid * | acidum malicum | Äpfelsäure | яблочная кислота | |
| apples | mālī | Äpfel | яблоки | ||
 | tartaric acid 🜿 | acidum tartaricum | Weinsäure; Weinsteinsäure | винная кислота; виннокаменная кислота | |
| wine; tartar (wine stone) | vīnum; tartarum | Wein; Weinstein | вино; винный камень | ||
 | citric acid | acidum citricum | Citronensäure; Zitronensäure | лимонная кислота | |
| lemons | citrī | Zitronen | лимоны | ||
| * | ‘R’ and ‘S’ enantiomers exist. |
| 🜂 | Both Neo-Latin acidum pyruvicum (from Ancient Greek πῦρ “fire” and ūva “grape”) and German Brenztraubensäure were coined by Jöns Jacob Berzelius because this acid was distilled using heat [2]:
Ich werde sie Brenz-Traubensäure, Acidum pyruvicum, nennen. (I will call it pyruvic acid, acidum pyruvicum.)In German, Brenzen is an obsolete term for pyrolysis, hence Brenztraubensäure, “pyrolysed grape acid”. In Russian, the untranslated ‘пиро’ bit of пировиноградная кислота corresponds to ‘pyr’ while simply ‘виноградная кислота’ would mean “grape acid”. |
| † | ‘E’ and ‘Z’ isomers exist; ‘E’ configuration implied. |
| ‡ | Oxalic acid is named after its source, Oxalis (wood sorrel). However, the Russian term for this compound, щавелевая кислота, “sorrel acid”, is derived from the word щавель, a name for several plants from the genus Rumex which also contain oxalic acid. |
| 🜿 | Three stereoisomers exist: (2R,3R)-2,3-dihydroxybutanedioic acid (L-tartaric acid); (2S,3S)-2,3-dihydroxybutanedioic acid (D-tartaric acid); and (2R,3S)-2,3-dihydroxybutanedioic acid (meso-tartaric acid). |
References
- Favre, H.A. and Powell, W.H. Nomenclature of Organic Chemistry: IUPAC Recommendations 2013 and Preferred IUPAC Names. Royal Society of Chemistry, Cambridge, 2014.
- Berzelius, J. (1835) Ueber eine neue, durch Destillation von Wein-und Traubensäure erhaltene Säure. Annalen der Pharmacie 13, no. 1, 61—63.
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