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Safety Information

W248703

Sigma-Aldrich

Formic acid

≥95%, FCC, FG

Synonym(s):

Acide formique, Ameisensaeure, Aminic acid, Formisoton, Formylic acid, Methanoic acid, Sybest

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W248703-SAMPLE-K
CN¥404.65
1 KG
CN¥679.93
25 KG
CN¥7,822.18

CN¥404.65


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W248703-SAMPLE-K
CN¥404.65
1 KG
CN¥679.93
25 KG
CN¥7,822.18

About This Item

Linear Formula:
HCOOH
CAS Number:
Molecular Weight:
46.03
FEMA Number:
2487
Beilstein:
1209246
EC Number:
Council of Europe no.:
1
MDL number:
UNSPSC Code:
12352106
PubChem Substance ID:
Flavis number:
8.001
NACRES:
NA.21

grade:
FG
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens

CN¥404.65


In StockDetails


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biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

1.6 (vs air)

vapor pressure

44.8 mmHg ( 20 °C)

Assay

≥95%

form

liquid

autoignition temp.

1004 °F

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General description

Formic acid is one of the main volatile flavor compounds in black tea.[1] It is also one of the main odor-active compounds in acid-hydrolyzed soy sauce.[2]

Application


  • Quantitative Analysis of Residual Butylated Hydroxytoluene and Butylated Hydroxyanisole in Salmo Salar, Milk, and Butter by Liquid Chromatography-Tandem Mass Spectrometry.: In this study, formic acid is used in the preparation of samples for liquid chromatography-tandem mass spectrometry analysis. The research focuses on the detection and quantification of antioxidant residues in food products, contributing to food safety and quality control protocols (Galal et al., 2024).

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

Supplementary Hazards

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

121.1 °F - closed cup

Flash Point(C)

49.5 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

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Volatile Compounds in Fermented and Acid?hydrolyzed Soy Sauces.
Lee SM, et al.
Journal of Food Science, 71(3) (2006)
Volatile flavor of black tea: Part I. Formation of volatile components during black tea manufacture.
Saij? R & Kuwabara Y.
Agricultural and Biological Chemistry, 31(4), 389-396 (1967)
Emma Granqvist et al.
The New phytologist, 207(3), 551-558 (2015-05-27)
Plants that form root-nodule symbioses are within a monophyletic 'nitrogen-fixing' clade and associated signalling processes are shared with the arbuscular mycorrhizal symbiosis. Central to symbiotic signalling are nuclear-associated oscillations in calcium ions (Ca(2+) ), occurring in the root hairs of
J Liesivuori et al.
Pharmacology & toxicology, 69(3), 157-163 (1991-09-01)
Metabolism of methanol, methyl ethers, esters and amides give rise to formic acid. This acid is an inhibitor of the mitochondrial cytochrome oxidase causing histotoxic hypoxia. Formic acid is a weaker inhibitor than cyanide and hydrosulphide anions. The body burden
Victoria G Dunne et al.
NMR in biomedicine, 18(1), 24-33 (2004-09-30)
Following subarachnoid haemorrhage the most significant complication is sustained cerebral vascular contraction (vasospasm), which may result in terminal brain damage from cerebral infarction. Despite this, the biochemical cause of vasospasm remains poorly understood. In this study, the global high-concentration metabolite

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