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L-(-)-Malic Acid

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L-(-)-Malic Acid Basic information
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)
Safety Information
  • Hazard Codes Xi
  • Risk Statements 36/37/38
  • Safety Statements 26-36-37/39
  • WGK Germany 3
  • RTECS ON7175000
  • TSCA Yes
  • HS Code 29181980
MSDS
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.]
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