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 ...
Citric acid
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| 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 |
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3D model (JSmol) |
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| ChEBI |
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| ChEMBL |
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| ChemSpider |
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| DrugBank |
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| EC Nummer |
201-069-1 |
| KEGG |
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| RTECS nummer |
GE7350000 |
| UNII |
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InChI=1S/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12) Y Key: KRKNYBCHXYNGOX-UHFFFAOYSA-N Y InChI=1/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12) Key: KRKNYBCHXYNGOX-UHFFFAOYAM
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SMILES
OC(=O)CC(O)(C(=O)O)CC(=O)O
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| Properties |
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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 ΔfHo298 |
-1548.8 kJ/mol |
| Hazards |
| Main hazards |
skin an eye irritant |
| NFPA 704 |
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| 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). |
| Y verify (whit is YN ?) |
| Infobox references |
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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.
