M0875
DL-Malic acid
≥98% (capillary GC)
Synonym(s):
(±)-2-Hydroxysuccinic acid, DL-Hydroxybutanedioic acid
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About This Item
Linear Formula:
HO2CCH2CH(OH)CO2H
CAS Number:
Molecular Weight:
134.09
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
230-022-8
Beilstein/REAXYS Number:
1723539
MDL number:
Assay:
≥98% (capillary GC)
vapor density
4.6 (vs air)
Quality Level
vapor pressure
<0.1 mmHg ( 20 °C)
assay
≥98% (capillary GC)
autoignition temp.
644 °F
mp
131-133 °C (lit.)
solubility
H2O: 50 mg/mL, clear, colorless to faintly yellow
SMILES string
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)
InChI key
BJEPYKJPYRNKOW-UHFFFAOYSA-N
Application
DL-Malic acid can be used as a reactant to synthesize:
- Hydroxy esters via esterification with alcohols.
- Biodegradable polymers via thermal condensation with citric acid.
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
397.4 °F
flash_point_c
203 °C
ppe
dust mask type N95 (US), Eyeshields, Gloves
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Phosphorus ylide based functionalizations of tetronic and tetramic acids
Schobert R, et al.
Synthesis, 2006, 3902-3914 (2006)
Development of green/biodegradable polymers for water scaling applications
Popuri S, et al.
International Biodeterioration & Biodegradation, 95, 225-231 (2014)
Frédéric Bigey et al.
Current biology : CB, 31(4), 722-732 (2020-12-11)
Production of leavened bread dates to the second millennium BCE. Since then, the art of bread making has developed, yet the evolution of bread-associated microbial species remains largely unknown. Nowadays, leavened bread is made either by using a pure commercial
Global Trade Item Number
| SKU | GTIN |
|---|---|
| M0875-1KG | 04061834037484 |
| M0875-100G | 04061834037477 |
| M0875-500G | 04061834037491 |