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G10601

Sigma-Aldrich

Glyoxylic acid monohydrate

98%

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Synonym(s):
Formylformic acid, Oxoethanoic acid
Linear Formula:
HCOCO2H · H2O
CAS Number:
Molecular Weight:
92.05
Beilstein/REAXYS Number:
969535
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22

Quality Level

assay

98%

bp

100 °C (lit.)

mp

49-52 °C (lit.)

SMILES string

[H]O[H].[H]C(=O)C(O)=O

InChI

1S/C2H2O3.H2O/c3-1-2(4)5;/h1H,(H,4,5);1H2

Inchi Key

MOOYVEVEDVVKGD-UHFFFAOYSA-N

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1 of 4

This Item
G4502260150G1126
vibrant-m

G10601

Glyoxylic acid monohydrate

vibrant-m

G4502

Sodium glyoxylate monohydrate

vibrant-m

260150

Glyoxylic acid solution

vibrant-m

G1126

DL-Glutamic acid monohydrate

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200

mp

49-52 °C (lit.)

mp

-

mp

-

mp

180 °C

bp

100 °C (lit.)

bp

-

bp

-

bp

-

application

Employed in the synthesis of a sulfinylmaleate, which serves as an efficient dienophile for enantioselective Diels-Alder cycloadditions. Undergoes Friedel-Crafts and cyclocondensation reactions to form bis(pentamethylphenyl)acetic acid and a β-carboline, respectively.

pictograms

CorrosionExclamation mark

signalword

Danger

Hazard Classifications

Eye Dam. 1 - Met. Corr. 1 - Skin Irrit. 2 - Skin Sens. 1

Storage Class

8A - Combustible, corrosive hazardous materials

wgk_germany

WGK 1

flash_point_f

230.0 °F - closed cup

flash_point_c

110 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges


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Journal of the American Chemical Society, 109, 3378-3378 (1987)
The Journal of Organic Chemistry, 58, 3231-3231 (1993)
Paris Grant-Preece et al.
Food chemistry, 215, 292-300 (2016-08-21)
Glyoxylic acid is a tartaric acid degradation product formed in model wine solutions containing iron and its production is greatly increased by exposure to UV-visible light. In this study, the combined effect of sulfur dioxide, caffeic acid, pH and temperature
The Journal of Organic Chemistry, 57, 362-362 (1992)
Paris Grant-Preece et al.
Food chemistry, 243, 239-248 (2017-11-18)
Model wine solutions containing organic acids, individually or combined, and iron(III), were exposed to light from fluorescent lamps or stored in darkness for four hours. (-)-Epicatechin was then added, and the solutions incubated in darkness for 10days. Browning was monitored

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