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M0875

Sigma-Aldrich

DL-Malic acid

≥98% (capillary GC)

Synonym(s):

(±)-2-Hydroxysuccinic acid, DL-Hydroxybutanedioic acid

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About This Item

Linear Formula:
HO2CCH2CH(OH)CO2H
CAS Number:
6915-15-7
Molecular Weight:
134.09
Beilstein/REAXYS Number:
1723539
EC Number:
230-022-8
MDL number:
MFCD00064212
UNSPSC Code:
12352100
PubChem Substance ID:
57654345
NACRES:
NA.22
Pricing and availability is not currently available.

vapor density

4.6 (vs air)

Quality Level

200

vapor pressure

<0.1 mmHg ( 20 °C)

assay

≥98% (capillary GC)

autoignition temp.

644 °F

mp

131-133 °C (lit.)

solubility

H2O: 50 mg/mL, clear, colorless to faintly yellow

SMILES string

OC(CC(O)=O)C(O)=O

InChI

1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)

Inchi Key

BJEPYKJPYRNKOW-UHFFFAOYSA-N

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Application

DL-Malic acid can be used as a reactant to synthesize:
  • Hydroxy esters via esterification with alcohols[1].
  • Biodegradable polymers via thermal condensation with citric acid[2].

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

397.4 °F

flash_point_c

203 °C

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
WXBF5116V
WXBF2862V
WXBF1311V
WXBD8140V
WXBD6483V

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Phosphorus ylide based functionalizations of tetronic and tetramic acids
Schobert R, et al.
Synthesis, 2006, 3902-3914 (2006)
Development of green/biodegradable polymers for water scaling applications
Popuri S, et al.
International Biodeterioration & Biodegradation, 95, 225-231 (2014)
G Anneroth et al.
Scandinavian journal of dental research, 88(3), 214-218 (1980-06-01)
Two saliva stimulating drugs, solutions of Hybrin and malic acid were in an in vitro study found to have a heavy demineralizing effect on the root surface of the dental hard tissue. Consequently the drugs cannot be recommended to patients
Frédéric Bigey et al.
Current biology : CB, 31(4), 722-732 (2020-12-11)
Production of leavened bread dates to the second millennium BCE. Since then, the art of bread making has developed, yet the evolution of bread-associated microbial species remains largely unknown. Nowadays, leavened bread is made either by using a pure commercial
Hugo Oliveira et al.
PloS one, 9(10), e108376-e108376 (2014-10-08)
Resistance rates are increasing among several problematic Gram-negative pathogens, a fact that has encouraged the development of new antimicrobial agents. This paper characterizes a Salmonella phage endolysin (Lys68) and demonstrates its potential antimicrobial effectiveness when combined with organic acids towards
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