![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Citric-acid-3D-balls.png/640px-Citric-acid-3D-balls.png&w=640&q=50)
Citric acid
From Wikipedia, the free encyclopedia
Citric acid is a weak organic acid wi the formula C6H8O7. It is a naitural preservative/conservative an is an aa uised tae add an acidic or sour taste tae fuids an drinks. In biochemistry, the conjugate base o citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism o aw aerobic organisms.
Quick Facts Names, Identifiers ...
![]() | |
![]() | |
Names | |
---|---|
IUPAC name
2-hydroxypropane-1,2,3-tricarboxylic acid | |
Ither names
3-carboxy-3-hydroxypentanedioic acid
2-hydroxy-1,2,3-propanetricarboxylic acid[1] | |
Identifiers | |
CAS Nummer |
|
3D model (JSmol) |
|
ChEBI | |
ChEMBL | |
ChemSpider |
|
DrugBank |
|
EC Nummer | 201-069-1 |
KEGG |
|
PubChem CID |
|
RTECS nummer | GE7350000 |
UNII | |
| |
SMILES
| |
Properties | |
C6H8O7 | |
Molar mass | 192.124 g/mol (anhydrous) 210.14 g/mol (monohydrate) |
Appearance | crystalline white solid |
Odour | odorless |
Density | 1.665 g/cm3(1.5g/cm3 for monohydrate) |
Meltin pynt | 156 °C (313 °F; 429 K) |
Bylin pynt | 310 °C (590 °F; 583 K) |
Solubility in watter |
59[2] g/100 ml (20 °C) |
Solubility | very soluble in ethanol soluble in ether, ethyl acetate insoluble in benzene, chloroform |
log P | -1.64 |
Acidity (pKa) | pKa1 = 3.14 pKa2 = 4.75 pKa3 = 6.39,[3] 6.40[4] |
Thermochemistry | |
Std enthalpy o formation ΔfH |
-1548.8 kJ/mol |
Hazards | |
Main hazards | skin an eye irritant |
NFPA 704 | ![]()
1
2
0 |
Flash pynt | 155 °C (311 °F) |
Explosive leemits | 1.8-4.8% |
Lethal dose or concentration (LD, LC): | |
LD50 (Median dose) |
3000 mg/kg (rat, oral) |
Relatit compoonds | |
Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa). | |
![]() ![]() ![]() | |
Infobox references | |
Close
Citric acid is a commodity chemical, an mair nor a million tonnes are produced every year bi fermentation. It is uised mainly as an acidifier, as a flavorin, an as a chelatin agent.