L-(-)-Malic Acid
- Product Name:L-(-)-Malic Acid
- CAS:97-67-6
- MF:C4H6O5
- MW:134.09
- EINECS:202-601-5
- Mol File:97-67-6.mol
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L-(-)-Malic Acid Chemical Properties
- Melting point:101-103 °C(lit.)
- alpha -2 º (c=8.5, H2O)
- Boiling point:167.16°C (rough estimate)
- Density 1.60
- FEMA 2655 | L-MALIC ACID
- refractive index -6.5 ° (C=10, Acetone)
- Flash point:220 °C
- storage temp. Store at RT.
- solubility H2O: 0.5 M at 20 °C, clear, colorless
- form Powder
- color White
- Specific Gravity1.595 (20/4℃)
- PH2.2 (10g/l, H2O, 20℃)
- pka(1) 3.46, (2) 5.10(at 25℃)
- optical activity[α]20/D 30±2°, c = 5.5% in pyridine
- Water Solubility soluble
- Merck 14,5707
- JECFA Number619
- BRN 1723541
- InChIKeyBJEPYKJPYRNKOW-REOHCLBHSA-N
- CAS DataBase Reference97-67-6(CAS DataBase Reference)
- NIST Chemistry ReferenceButanedioic acid, hydroxy-, (s)-(97-67-6)
- EPA Substance Registry SystemButanedioic acid, 2-hydroxy-, (2S)- (97-67-6)
- Hazard Codes Xi
- Risk Statements 36/37/38
- Safety Statements 26-36-37/39
- WGK Germany 3
- RTECS ON7175000
- TSCA Yes
- HS Code 29181980
- Language:EnglishProvider:L(-)-Malic acid
- Language:EnglishProvider:ACROS
- Language:EnglishProvider:SigmaAldrich
- Language:EnglishProvider:ALFA
L-(-)-Malic Acid Usage And Synthesis
- Descriptionι-Malic acid is nearly odorless (sometimes a faint, acrid odor) with a tart, acidic taste. It is nonpungent. May be prepared by hydration of maleic acid; by fermentation from sugars.
- Chemical PropertiesL-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste.
- Chemical Propertiesclear colourless solution
- OccurrenceOccurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
- UsesThe naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants. Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid rece
- UsesIntermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.
- DefinitionChEBI: An optically active form of malic acid having (S)-configuration.
- PreparationBy hydration of maleic acid; by fermentation from sugars.
- Purification MethodsCrystallise S-malic acid (charcoal) from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o. Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point. [Beilstein 3 IV 1123.]
L-(-)-Malic Acid Preparation Products And Raw materials
- Raw materialsCalcium carbonateCarbomer 940(2S)-1-(3-Acetylthio-2-methyl-1-oxopropyl)-L-prolineDisodium fumarate
- Preparation Products(R)-(-)-3-Quinuclidinol (S)-3-Hydroxypyrrolidine hydrochloride(S)-1-Benzyl-3-pyrrolidinol (-)-(1S,4R)-4-AMINOCYCLOPENT-2-ENECARBOXYLIC ACID(R)-3-Quinuclidinol hydrochloride(S)-(+)-3-HydroxytetrahydrofuranFluorescent Brightener 135Diethyl malate
- Sodium citrate 2,3-Di-O-para-toluoyl-D-tartaric acid LITHIUM CITRATE, 99 (-)-1-[5-CHLORO-2-(METHYLAMINO)PHENYL]-1,2,3,4-TETRAHYDROISOQUINOLINE,(-)-TARTRATE Triethyl citrate D-Tartaric acid L-(-)-Malic Acid Malic acid Dimethyl malate meso-2,3-Dibromosuccinic acid Disodium succinate D(-)-Tartaric acid Folic acid Ascoric Acid Citric acid Dimethyl succinate (METHOXYMETHYL)DIPHENYLPHOSPHINE OXIDE phosphoric acid
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