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 snacks, providing a salty and vinegar-like taste. Utilized in heating pads and hand warmers due to its ability to release heat when it undergoes phase change from liquid to solid through crystallization. Also serves as a source of acetate in microbial cultures and in wastewater treatment to support bacterial growth for denitrification.