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| | D(+)-Malic acid Basic information |
| | D(+)-Malic acid Chemical Properties |
| Melting point | 98-102 °C (lit.) | | Boiling point | 167.16°C (rough estimate) | | alpha | 2.2 º (c=3, H2O) | | density | 1.60 | | refractive index | 6.5 ° (C=10, Acetone) | | storage temp. | Store below +30°C. | | solubility | Soluble in methanol, ethanol, acetone, ether. | | pka | 3.61±0.23(Predicted) | | form | Crystalline Powder | | color | White | | PH | 2.2 (10g/l, H2O, 20℃) | | optical activity | [α]20/D +28.0±2°, c = 5.5% in pyridine | | Water Solubility | soluble | | Merck | 14,5707 | | BRN | 1723540 | | LogP | -1.370 (est) | | CAS DataBase Reference | 636-61-3(CAS DataBase Reference) | | NIST Chemistry Reference | (r)-Hydroxybutanedioic acid(636-61-3) |
| | D(+)-Malic acid Usage And Synthesis |
| Chemical Properties | white to light yellow crystal powde | | Uses | D-(+)-Malic acid can be used:
- As a starting material for the enantioselective total synthesis of (?)-erinapyrone B.
- As a chiral organocatalyst in the synthesis of α-aminophosphonates from various aldehydes, aniline, and diethyl phosphite.
| | Uses | The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants. Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid rece | | Uses | D-(+)-Malic acid used as an acidulant and flavoring agent, food additive. And it is also used in the place of the less sour citric acid in sour sweets. | | Definition | ChEBI: An optically active form of malic acid having (R)-configuration. | | Biological Activity | D-(+)-Malic acid, an active isomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport. | | Synthesis | Malic acid is isolated from immature apples; industrially prepared is obtained by catalytic oxidation of benzene, then reacting with water at high temperature and high pressure to generate maleic anhydride. | | in vitro | Some bacteria belonging to Arthrobacter, Brevibacterium, Corynebacterium, Pseudomonas, Bacillus, and Acinetobacter produced D-(+)-Malic acid (D-Malic acid) from Maleic acid when the cells grown in a medium containing citraconic acid are reacted aerobically with Maleic acid in the pH 7.0 phosphate buffer containing 0.1% sodium chloride. |
| | D(+)-Malic acid Preparation Products And Raw materials |
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