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L-(-)-Malic Acid

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L-(-)-Malic Acid Basic information

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 Gravity
1.595 (20/4℃)
PH
2.2 (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 Number
619
BRN 
1723541
InChIKey
BJEPYKJPYRNKOW-REOHCLBHSA-N
CAS DataBase Reference
97-67-6(CAS DataBase Reference)
NIST Chemistry Reference
Butanedioic acid, hydroxy-, (s)-(97-67-6)
EPA Substance Registry System
Butanedioic acid, 2-hydroxy-, (2S)- (97-67-6)
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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

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L-(-)-Malic Acid Usage And Synthesis

Description

ι-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 Properties

L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste.

Chemical Properties

clear colourless solution

Occurrence

Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.

Uses

The 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

Uses

Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.

Definition

ChEBI: An optically active form of malic acid having (S)-configuration.

Preparation

By hydration of maleic acid; by fermentation from sugars.

Purification Methods

Crystallise 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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