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Merck

94916

DL-Malic acid

analytical standard

Sinónimos:

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

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Fórmula lineal:
HO2CCH2CH(OH)CO2H
Número CAS:
Peso molecular:
134.09
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
230-022-8
Beilstein/REAXYS Number:
1723539
MDL number:
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InChI key

BJEPYKJPYRNKOW-UHFFFAOYSA-N

InChI

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

SMILES string

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

grade

analytical standard

vapor density

4.6 (vs air)

vapor pressure

<0.1 mmHg ( 20 °C)

autoignition temp.

644 °F

shelf life

limited shelf life, expiry date on the label

concentration

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

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

mp

131-133 °C (lit.)

solubility

H2O: soluble 646.6 g/L at 20 °C

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

storage temp.

2-8°C

Quality Level

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Application

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

General description

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

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Eye Irrit. 2

Clase de almacenamiento

11 - Combustible Solids

wgk

WGK 1

flash_point_f

397.4 °F

flash_point_c

203 °C


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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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