Brenztraubensure

Bezeichnung:Brenztraubensure

CAS-Nr127-17-3

Englisch Name:Pyruvic acid

CBNumberCB5257557

SummenformelC3H4O3

Molgewicht88.06

MOL-Datei127-17-3.mol

Synonyma

Brenztraubensure

Brenztraubensure physikalisch-chemischer Eigenschaften

Schmelzpunkt	11-12 °C (lit.)
Siedepunkt	165 °C (lit.)
Dichte	1.267 g/mL at 25 °C (lit.)
Dampfdruck	1.72hPa at 25℃
FEMA	2970 \| PYRUVIC ACID
Brechungsindex	n20/D 1.428(lit.)
Flammpunkt	183 °F
storage temp.	2-8°C
Löslichkeit	Miscible with chloroform and methanol.
pka	2.39(at 25℃)
Aggregatzustand	Liquid
Farbe	Clear colorless to light yellow or amber
PH	3.11(1 mM solution);2.38(10 mM solution);1.79(100 mM solution);
Geruch (Odor)	at 1.00 % in propylene glycol. sharp sour acetic caramellic
Geruchsart	acidic
Merck	14,8021
JECFA Number	936
BRN	506211
Stabilität	Stable. Combustible. Incompatible with strong oxidizing agents, strong bases. Refrigerate.
InChIKey	LCTONWCANYUPML-UHFFFAOYSA-N
LogP	-1.24
Dissoziationskonstante	2.49 at 25℃
CAS Datenbank	127-17-3(CAS DataBase Reference)
NIST chemische Informationen	Pyruvic acid(127-17-3)
EPA chemische Informationen	Propanoic acid, 2-oxo- (127-17-3)

Sicherheit

Kennzeichnung gefährlicher	C
R-Sätze:	34
S-Sätze:	26-36/37/39-45-25-27
RIDADR	UN 3265 8/PG 2
WGK Germany	3
RTECS-Nr.	UZ0829800
Selbstentzündungstemperatur	305 °C
TSCA	Yes
HazardClass	8
PackingGroup	II
HS Code	29335995

Gefahreninformationscode (GHS)

Pyruvic acid Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R34:Verursacht Verätzungen.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36/37/39:Bei der Arbeit geeignete Schutzkleidung,Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S45:Bei Unfall oder Unwohlsein sofort Arzt zuziehen (wenn möglich, dieses Etikett vorzeigen).
S25:Berührung mit den Augen vermeiden.
S27:Beschmutzte, getränkte Kleidung sofort ausziehen.
Aussehen Eigenschaften
C3H4O3; 2-Oxopropionsäure. Farblose bis gelbliche Flüssigkeit mit stechendem Geruch.
Gefahren für Mensch und Umwelt
Verursacht Verätzungen der Augen, Haut und Schleimhäute.
Nicht mit Laugen in Berührung bringen.
Schutzmaßnahmen und Verhaltensregeln
Geeignete Schutzhandschuhe als kurzzeitiger Spritzschutz.
Verhalten im Gefahrfall
Mit flüssigkeitsbindendem Material, z.B. Rench Rapid aufnehmen. Der Entsorgung zuführen. Nachreinigen.
Kohlendioxid, Wasser, Pulver.
Brennbar.
Erste Hilfe
Nach Hautkontakt: Mit viel Wasser abwaschen.
Nach Augenkontakt: Mit reichlich Wasser bei geöffnetem Lidspalt mindestens 10 Minuten ausspülen. Sofort Augenarzt hinzuziehen.
Nach Einatmen: Frischluft.
Nach Verschlucken: Reichlich Wasser trinken. Erbrechen auslösen. Arzt Hinzuziehen.
Nach Kleidungskontakt: Kontaminierte Kleidung entfernen.
Ersthelfer: siehe gesonderten Anschlag
Sachgerechte Entsorgung
Als halogenfreie, organische Lösemittelabfälle.
Chemische Eigenschaften
Colorless to light yellow liquid
Chemische Eigenschaften
Pyruvic acid has a sour, acetic odor (similar to acetic acid). It has a pleasant, sour taste with a burning, somewhat sweet note. It tends to darken and decompose unless kept free of minor contaminants and in tightly sealed containers
Occurrence
Isolated from cane sugar fermentation broth and from a few plants; also reported found in peppermint, raw asparagus, leaves and stalk of celery, onion, rutabaga, milk, cream, buttermilk, wheaten bread, blue cheeses, cheddar cheese, cottage cheese, provolone cheese, yogurt, beef, Virginia tobacco, beer, white wine, botrytised wine, cocoa and sake.
Verwenden
pyruvic acid is an alpha hydroxy acid that can be irritating and is considered difficult to work with. It has a larger molecular size than the most commonly used AHAs. Sodium pyruvate is more commonly used, and is an organic salt.
Verwenden
Pyruvic acid is used as a component in culture broths and media as commercial red seaweed polysaccharide. It is involved in the construction of amino acid alanine as well as supplies energy to living cells via citric acid cycle (Krebs cycle). It reacts with N-acetyl mannosamine by an aldol-type condensation to prepare sialic acid. It is employed to study the cultivation of soil bacteria as micro colonies using soil substrate membrane system. It finds application in liquid chromatography and in the determination of organic acids in red wine.
synthetische
By distillation of tartaric acid in the presence of potassium acid sulfate as a dehydrating agent; from acetyl chloride and potassium cyanide to yield the nitrile, which is subsequently acid hydrolyzed to the acid; pyruvic acid must be rectified under vacuum.
Definition
Pyruvic acid is an important organic chemical intermediate, an intermediate compound in the metabolism of carbohydrates, proteins, and fats, and is used in a variety of fields, including the pharmaceutical, cosmetic, food, and chemical industries. It has roles as a basic metabolite and cofactor. In thiamine deficiency, its oxidation is retarded and it tends to accumulate in neurostructural tissues causing neurological damage. In vitro studies have shown that pyruvic acid modulates cardiac function at physiological or low doses, but can cause cardiomyocyte damage at high doses.
Aroma threshold values
Aroma characteristics at 1.0%: acidic, sweet, caramellic and sour.
Taste threshold values
Taste characteristics at 5 ppm: sharp acidic, sour fruity, with sour creamy and caramellic nuances.
Allgemeine Beschreibung
Pyruvic acid is the key component formed during the hydrolysis of flavor-precursors called S-alk(en)yl-L-cysteine-sulfoxides in onion tissues by allinase during maceration or chopping. The amount of pyruvic acid formed is used as a measure for onion pungency.
Biochem/physiol Actions
Taste at 5 ppm
Biotechnological Applications
Pyruvic acid is a key position in cell metabolism and is involved in many catabolic and anabolic pathways, including glycolysis, gluconeogenesis, amino acid, and protein metabolism. Pyruvic acid is employed for the production of L-tryptophan, L-tyrosine, and 3,4-dihydroxyphenyl alanine in various industries. The diet supplementation with pyruvic acid increased fat loss and minimized the associated loss of body protein. Pyruvic acid is also used in biochemical researches and medicine as a substrate for assaying activities of such enzymes as pyruvate dehydrogenase, pyruvate carboxylase, and pyruvate decarboxylase (Nakazawa et al. 1972; Yamada et al. 1972; Stanko et al. 1992).
Y. lipolytica oxidize glucose and form pyruvic acid (75–80 %) and a-ketoglutaric acid (20–25 %) under thiamine deficiency conditions. The synthesis of the acid was triggered by a decrease in intracellular thiamine concentration to 3.0 lg per 1 g biomass. An approximately 3-fold increase in the amount of the biomass was associated with a subsequent decrease in thiamine content to the level of 1.0 lg per 1 g biomass, whose maximum production of pyruvic acid was 50 g/L in this condition. In addition to glucose, thiamine-auxotrophic yeasts are capable of synthesizing pyruvic acid when grown on glycerol and propionic acid. Technicalgrade glycerol is the most promising raw material for pyruvic acid production. Pyruvic acid was obtained at a concentration of 61 g/L with a yield of 71 % from glycerol (Morgunov et al. 2004; Finogenova et al. 2005).
Synthese
Pyruvic acid's synthesis method is as follows: from Tartaric acid by heating with hydrophilic agents, such as Potassium hydrosulfate.
läuterung methode
Distil it twice, then fractionally crystallise it by partial freezing. [Beilstein 3 IV 1505.]

Pyruvic acid Upstream-Materialien And Downstream Produkte

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