Skip to Content
Merck
All Photos(4)

Documents

G10601

Sigma-Aldrich

Glyoxylic acid monohydrate

98%

Synonym(s):

Formylformic acid, Oxoethanoic acid

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
HCOCO2H · H2O
CAS Number:
Molecular Weight:
92.05
Beilstein:
969535
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

Quality Level

Assay

98%

bp

100 °C (lit.)

mp

49-52 °C (lit.)

SMILES string

[H]O[H].[H]C(=O)C(O)=O

InChI

1S/C2H2O3.H2O/c3-1-2(4)5;/h1H,(H,4,5);1H2

InChI key

MOOYVEVEDVVKGD-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Application

Employed in the synthesis of a sulfinylmaleate, which serves as an efficient dienophile for enantioselective Diels-Alder cycloadditions. Undergoes Friedel-Crafts and cyclocondensation reactions to form bis(pentamethylphenyl)acetic acid and a β-carboline, respectively.

Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Dam. 1 - Met. Corr. 1 - Skin Irrit. 2 - Skin Sens. 1

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point(F)

230.0 °F - closed cup

Flash Point(C)

110 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Customers Also Viewed

Slide 1 of 1

1 of 1

Paris Grant-Preece et al.
Food chemistry, 215, 292-300 (2016-08-21)
Glyoxylic acid is a tartaric acid degradation product formed in model wine solutions containing iron and its production is greatly increased by exposure to UV-visible light. In this study, the combined effect of sulfur dioxide, caffeic acid, pH and temperature
The Journal of Organic Chemistry, 57, 362-362 (1992)
The Journal of Organic Chemistry, 58, 3231-3231 (1993)
Journal of the American Chemical Society, 109, 3378-3378 (1987)
Xi-Zhe Fu et al.
Food chemistry, 268, 431-440 (2018-08-02)
As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service