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W248703

Sigma-Aldrich

Formic acid

≥95%, FCC, FG

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Synonym(s):
Acide formique, Ameisensaeure, Aminic acid, Formisoton, Formylic acid, Methanoic acid, Sybest
Linear Formula:
HCOOH
CAS Number:
Molecular Weight:
46.03
FEMA Number:
2487
Beilstein:
1209246
EC Number:
Council of Europe no.:
1
MDL number:
PubChem Substance ID:
Flavis number:
8.001

biological source

synthetic

Quality Level

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)

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

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1 of 4

This Item
270011.002638.22254
Formic acid ≥95%, FCC, FG

Sigma-Aldrich

W248703

Formic acid

Formic acid puriss., meets analytical specifications of DAC, FCC, 98.0-100%

Sigma-Aldrich

27001

Formic acid

Formic acid 98-100%, EMPROVE® ESSENTIAL

SAFC

1.00263

Formic acid

Formic acid for synthesis

Sigma-Aldrich

8.22254

Formic acid

grade

FG, Halal, Kosher

grade

-

grade

-

grade

-

agency

meets purity specifications of JECFA

agency

-

agency

-

agency

-

vapor density

1.6 (vs air)

vapor density

1.6 (vs air)

vapor density

1.6 (vs air)

vapor density

1.6 (vs air)

assay

≥95%

assay

98.0-100%

assay

≥98% (alkalimetric)

assay

≥99% (acidimetric)

refractive index

n20/D 1.370 (lit.)

refractive index

n20/D 1.370 (lit.)

refractive index

n20/D 1.370 (lit.)

refractive index

n20/D 1.370 (lit.)

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.

Signal Word

Danger

Hazard Statements

Hazard Classifications

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

Supplementary Hazards

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

121.1 °F - closed cup

Flash Point(C)

49.5 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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SAFC

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Formic acid

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
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
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

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