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W248703

Formic acid

≥95%, FCC, FG

동의어(들):

Acide formique, Ameisensaeure, Aminic acid, Formisoton, Formylic acid, Methanoic acid, Sybest

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제품정보 (DICE 배송 시 비용 별도)

Linear Formula:
HCOOH
CAS 번호:
64-18-6
Molecular Weight:
46.03
FEMA Number:
2487
Council of Europe no.:
1
UNSPSC Code:
12352106
PubChem Substance ID:
24900966
Flavis number:
8.001
EC Number:
200-579-1
NACRES:
NA.21
MDL number:
MFCD00003297
Beilstein/REAXYS Number:
1209246
Organoleptic:
pungent; vinegar
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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도움 문의

biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

1.6 (vs air)

vapor pressure

44.8 mmHg ( 20 °C)

assay

≥95%

form

liquid

autoignition temp.

1004 °F

expl. lim.

57 %

refractive index

n20/D 1.370 (lit.)

pH

2.2 (20 °C, 2.2 g/L)

bp

100-101 °C (lit.)

mp

8.2-8.4 °C (lit.)

density

1.22 g/mL at 25 °C (lit.)

anion traces

sulfate (SO42-): ≤0.004%

cation traces

As: ≤3 ppm, Cd: ≤1 ppm, Hg: ≤1 ppm, Pb: ≤10 ppm

application(s)

PFAS testing
flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

pungent; vinegar

SMILES string

OC=O

InChI

1S/CH2O2/c2-1-3/h1H,(H,2,3)

InChI key

BDAGIHXWWSANSR-UHFFFAOYSA-N

General description

Formic acid is one of the main volatile flavor compounds in black tea. It is also one of the main odor-active compounds in acid-hydrolyzed soy sauce.

Application


  • Quantitative Analysis of Residual Butylated Hydroxytoluene and Butylated Hydroxyanisole in Salmo Salar, Milk, and Butter by Liquid Chromatography-Tandem Mass Spectrometry.: In this study, formic acid is used in the preparation of samples for liquid chromatography-tandem mass spectrometry analysis. The research focuses on the detection and quantification of antioxidant residues in food products, contributing to food safety and quality control protocols (Galal et al., 2024).

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Danger

Hazard Classifications

Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

supp_hazards

EUH071

저장 등급

3 - Flammable liquids

wgk

WGK 1

flash_point_f

121.1 °F - closed cup

flash_point_c

49.5 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number
62796AJ
36796AJ
42096PH
15596LH
00526HE

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특정 버전이 필요한 경우 로트 번호나 배치 번호로 특정 인증서를 찾을 수 있습니다.

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문서 라이브러리 방문

Volatile Compounds in Fermented and Acid?hydrolyzed Soy Sauces.
Lee SM, et al.
Journal of Food Science, 71(3) (2006)
Volatile flavor of black tea: Part I. Formation of volatile components during black tea manufacture.
Saij? R & Kuwabara Y.
Agricultural and Biological Chemistry, 31(4), 389-396 (1967)
Emma Granqvist et al.
The New phytologist, 207(3), 551-558 (2015-05-27)
Plants that form root-nodule symbioses are within a monophyletic 'nitrogen-fixing' clade and associated signalling processes are shared with the arbuscular mycorrhizal symbiosis. Central to symbiotic signalling are nuclear-associated oscillations in calcium ions (Ca(2+) ), occurring in the root hairs of
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국제 무역 품목 번호

SKUGTIN
W248703-10KG-K04061838180278
W248703-5KG-K04061838180285
W248703-SAMPLE-K04061837515125
W248703-1KG-K04061838256973
W248703-25KG-K04061838256980