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94916

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DL-Malic acid

analytical standard

Sinônimo(s):

(±)-2-Hydroxysuccinic acid, DL-Hydroxybutanedioic acid

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About This Item

Fórmula linear:
HO2CCH2CH(OH)CO2H
Número CAS:
6915-15-7
Peso molecular:
134.09
Beilstein:
1723539
Número CE:
230-022-8
Número MDL:
MFCD00064212
Código UNSPSC:
85151701
ID de substância PubChem:
329770397
NACRES:
NA.24

grau

analytical standard

Nível de qualidade

100

densidade de vapor

4.6 (vs air)

pressão de vapor

<0.1 mmHg ( 20 °C)

temperatura de autoignição

644 °F

prazo de validade

limited shelf life, expiry date on the label

concentração

95.0-105.0 wt. % (NaOH 0.1M, Titration)

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

pf

131-133 °C (lit.)

solubilidade

H2O: soluble 646.6 g/L at 20 °C

aplicação(ões)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

temperatura de armazenamento

2-8°C

cadeia de caracteres SMILES

OC(CC(O)=O)C(O)=O

InChI

1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)

chave InChI

BJEPYKJPYRNKOW-UHFFFAOYSA-N

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Descrição geral

This substance is listed on the positive list of the EU regulation 10/2011 for plastics intended to come into contact with food.

Find all available reference materials for compounds listed in 10/2011 here

Aplicação

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictogramas

Exclamation mark
GHS07

Palavra indicadora

Warning

Frases de perigo

H319

Classificações de perigo

Eye Irrit. 2

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

397.4 °F

Ponto de fulgor (°C)

203 °C

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
BCCF5943
BCCC9788
BCBW2849
BCBR1101V

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Hugo Oliveira et al.
PloS one, 9(10), e108376-e108376 (2014-10-08)
Resistance rates are increasing among several problematic Gram-negative pathogens, a fact that has encouraged the development of new antimicrobial agents. This paper characterizes a Salmonella phage endolysin (Lys68) and demonstrates its potential antimicrobial effectiveness when combined with organic acids towards
M Taillefer et al.
Applied and environmental microbiology, 81(7), 2423-2432 (2015-01-27)
Clostridium thermocellum produces ethanol as one of its major end products from direct fermentation of cellulosic biomass. Therefore, it is viewed as an attractive model for the production of biofuels via consolidated bioprocessing. However, a better understanding of the metabolic
D Novoa-Díaz et al.
Ultrasonics, 54(6), 1575-1580 (2014-05-06)
The progress of malolactic fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1MHz longitudinal wave was measured, analyzed and compared to those parameters of oenological interest obtained simultaneously
Jie Chen et al.
BMC plant biology, 15, 28-28 (2015-02-04)
QTLs controlling individual sugars and acids (fructose, glucose, malic acid and tartaric acid) in grape berries have not yet been identified. The present study aimed to construct a high-density, high-quality genetic map of a winemaking grape cross with a complex
Hiroshi Kitagaki et al.
Journal of bioscience and bioengineering, 117(4), 383-393 (2013-11-12)
Mitochondria are sites of oxidative respiration. During sake brewing, sake yeasts are exposed to long periods of hypoxia; the structure, role, and metabolism of mitochondria of sake yeasts have not been studied in detail. It was first elucidated that the
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