Used as a buffering agent in biochemical and molecular biology experiments to maintain stable pH levels, especially in DNA and RNA isolation procedures. Commonly employed in the textile industry for neutralizing excess acid in dyeing processes. Acts as a food additive for seasoning in snack foods, providing a salty and vinegar-like taste. Utilized in heating pads and hand warmers due to its ability to release heat when undergoing phase change from liquid to solid through crystallization. Also serves as a source of acetate in microbial cultures and in the synthesis of organic compounds.