Citric acid

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Citric acid
Citric acid
IUPAC name
2-hydroxypropane-1,2,3-tricarboxylic acid
Ither names
3-carboxy-3-hydroxypentanedioic acid
2-hydroxy-1,2,3-propanetricarboxylic acid[1]
77-92-9 YesY
ATC code
ChEBI CHEBI:30769 YesY
ChemSpider 305 YesY
DrugBank DB04272 YesY
EC-nummer [1]
Jmol-3D images Image
KEGG D00037 YesY
RTECS nummer GE7350000
Molar mass 192.124 g/mol (anhydrous)
210.14 g/mol (monohydrate)
Appearance crystalline white solid
Odor odorless
Density 1.665 g/cm3(1.5g/cm3 for monohydrate)
Meltin pynt 156 °C (313 °F; 429 K)
Boilin pynt 310 °C (590 °F; 583 K) decomposes
59[2] g/100 ml (20 °C)
Solubility very soluble in ethanol
soluble in ether, ethyl acetate
insoluble in benzene, chloroform
log P -1.64
Acidity (pKa) pKa1 = 3.14
pKa2 = 4.75
pKa3 = 6.39,[3] 6.40[4]
Std enthalpy o
-1548.8 kJ/mol
Main hazards skin an eye irritant
Safety data sheet HMDB
NFPA 704
Flammability code 1: Must be pre-heatit afore igneetion can occur. Flash pynt ower 93 °C (200 °F). E.g., canola ile Health code 2: Intense or continued but nae chronic exposure could cause temporary incapacitation or possible residual injury. E.g., chloroform Reactivity code 0: Normally stable, even unner fire exposur condeetions, an is nae reactive wi watter. E.g., liquid nitrogen Special hazards (white): no codeNFPA 704 four-colored diamond
Flash pynt {{{value}}}
Explosive leemits 1.8-4.8%
Lethal dose or concentration (LD, LC):
3000 mg/kg (rat, oral)
Related compounds
Relatit compoonds sodium citrate, calcium citrate
Except whaur otherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
 YesY verify (whit isYesY/N?)
Infobox references

Citric acid is a weak organic acid wi the formula C6H8O7. It is a naitural preservative/conservative an is an aa uised tae add an acidic or sour taste tae fuids an drinks. In biochemistry, the conjugate base o citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism o aw aerobic organisms.

Citric acid is a commodity chemical, an mair nor a million tonnes are produced every year bi fermentation. It is uised mainly as an acidifier, as a flavorin, an as a chelatin agent.

References[eedit | eedit soorce]

  1. David R. Lide, ed. (2005). "Physical Constants of Organic Compounds". CRC Handbook of Chemistry and Physics (Internet Version ed.). Boca Raton, FL: CRC Press. 
  3. "Data for Biochemical Research". ZirChrom Separations, Inc. Retrieved January 11, 2012. 
  4. "Ionization Constants of Organic Acids". Michigan State University. Retrieved January 11, 2012.