| Malic acid | |
|---|---|
 |
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| General characteristics | |
| Chemical name | 2-hydroxy بوتاندیوئیک ascites |
| Other names | Hydroxy بوتاندیوئیک Acid, 2-hydroxy سوسینیک acid L- malic acid D- malic acid (-)-malic acid, (+)-malic acid ( S )-hydroxy بوتاندیوئیک acid ( R )-hydroxy بوتاندیوئیک acid |
| Molecular formula | C 4 H 6 O 5 |
| Smiles | O=C(O)CC(O)C(=O)O |
| Molecule | ? etc.?? g/mol |
| Appearance | ? |
| CAS number | [617-48-1] |
| Features | |
| Density and phase | 1.609 g cm-3, etc.? |
| Solubility in water | 558 G / L (20 deg C) [1] |
| Melting point | ?°C (? K) |
| Boiling point | ?°C (? K) |
| Acidity ( pKa ). | ? |
| Base ( pKb ). | ? |
| Rotate the water [α] D | ?° |
| Viscosity | ? cP ?°C’de |
| Structure | |
| The Shape of the molecular | ? |
| The geometry of the coordination | ? |
| Crystalline structure | ? |
| Moments Dipol | ? D |
| Risks | |
| MSDS | Link to MSDS foreign |
| Main risks | ? |
| NFPA 704 | |
| The point of explosion | ?°C |
| Description, R/E | CF : a? Q: A? |
| Number RTECS | ? |
| Additional information | |
| Structure and features |
n, ε, r, etc. in front. |
| Thermodynamics وریلر |
The behavior of Phase solid; liquid, gas |
| Data spectral | UV, ETC. IR; NMR, ETC., MS |
| Compounds related to | |
| Anion other | ? |
| Cation, other | ? |
| Associated with? | ? |
| Compounds related to | ? |
| Unless the contrary, it is not information, for materials/substances at Standard Conditions (25 degrees C, respectively. 100 KPA ) is given . Disclaimer and references |
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Malic acid typical fruit acid is an organic compound that is naturally in many fruits and vegetables to be found . Malic acid thousands of advantages. Malic acid is a hybrid that, especially in the fruit and sour apples to be found. Malic acid is a food safe, well-known internationally. This factor source as the protector and regulator of PH value can be used.
In food
Malic acid the first time by Carl Wilhelm shale in the year 1785 from the apple juice was separated.
In 1787, etc. Antoine Lavoisier use the name acide malique has suggested that the Latin word for Apple, mālum – the name of the genus apples, Malus is taken.
In German it Äpfelsäure (or Apfelsäure ) say that after the gather , or, singular, something tart of the fruit apple, but the salt it Malat(e) say .
Acid, malic acid, the main in many fruits, including apricots, Blackberry, etc. blueberry, cheese, sweet cherry, grape, and gently cleanse & is. In other fruits, such as peaches, pears, plums, etc., to citrus, with a concentration of less found.
Pickles, apples, unripe because malic acid is. Apple tart is very acidic. In grapes, and more wine, xHamster, sometimes in high concentrations up to 5 grams per liter can be found. The wine tasting sour and gives . With the increasing reach the grapes, the amount of which is reduced . Taste of malic acid in rhubarb, very transparent and pure, which is the original taste it . It is also one of the ingredients of some of the flavors, vinegar synthetic, such as potato chips flavored with “salt and vinegar” is.