Merck
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W248703

Sigma-Aldrich

Formic acid

≥95%, FCC, FG

Fórmula linear:
HCOOH
Número CAS:
Peso molecular:
46.03
Número FEMA:
2487
Beilstein:
1209246
Número EC:
Conselho da Europa nº:
1
Número MDL:
ID de substância PubChem:
Número de Flavis:
8.001

Nível de qualidade

400

fonte biológica

synthetic

grau

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

densidade de vapor

1.6 (vs air)

pressão de vapor

44.8 mmHg ( 20 °C)

teor

≥95%

forma

liquid

temperatura de autoignição

1004 °F

Lim. expl.

57 %

índice de refração

n20/D 1.370 (lit.)

pH

2.2 (20 °C, 2.2 g/L)

pb

100-101 °C (lit.)

pf

8.2-8.4 °C (lit.)

densidade

1.22 g/mL at 25 °C (lit.)

traços de ânion

sulfate (SO42-): ≤0.004%

traços de cátion

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

application(s)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

pungent; vinegar

SMILES string

OC=O

InChI

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

InChI key

BDAGIHXWWSANSR-UHFFFAOYSA-N

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Descrição geral

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.

Embalagem

1 kg in glass bottle
5, 10, 25 kg in composite drum

Palavra indicadora

Danger

Classificações de perigo

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

Perigos de suplementos

Código de classe de armazenamento

3 - Flammable liquids

WGK

WGK 1

Ponto de fulgor (ºF)

121.1 °F - closed cup

Ponto de fulgor (ºC)

49.5 °C - closed cup

Equipamento de proteção individual

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

Certificado de análise

Insira o número de lote para pesquisar o Certificado de análise (COA).

Certificado de origem

Insira o número de lote para pesquisar o Certificado de origem (COO).

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)
Volatile Compounds in Fermented and Acid?hydrolyzed Soy Sauces.
Lee SM, et al.
Journal of Food Science, 71(3) (2006)
J Liesivuori et al.
Pharmacology & toxicology, 69(3), 157-163 (1991-09-01)
Metabolism of methanol, methyl ethers, esters and amides give rise to formic acid. This acid is an inhibitor of the mitochondrial cytochrome oxidase causing histotoxic hypoxia. Formic acid is a weaker inhibitor than cyanide and hydrosulphide anions. The body burden
Yoann Rombouts et al.
Annals of the rheumatic diseases, 74(1), 234-241 (2013-10-10)
To determine whether anticitrullinated protein antibodies (ACPA) exhibit specific changes in Fc glycosylation prior to the onset of arthritis. Serum samples of patients with ACPA-positive arthralgia (n=183) were collected at baseline and at various time points of follow-up. 105 patients
Tasqiah Julianti et al.
Journal of ethnopharmacology, 155(1), 426-434 (2014-06-04)
Leaf decoctions of Carica papaya have been traditionally used in some parts of Indonesia to treat and prevent malaria. Leaf extracts and fraction have been previously shown to possess antiplasmodial activity in vitro and in vivo. Antiplasmodial activity of extracts

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