D(+)-Malic acid Chemical Properties

Melting point:

98-102 °C (lit.)

alpha 

2.2 º (c=3, H2O)

Boiling point:

167.16°C (rough estimate)

Density 

1.60

refractive index 

6.5 ° (C=10, Acetone)

storage temp. 

Store below +30°C.

solubility 

Soluble in methanol, ethanol, acetone, ether.

form 

Crystalline Powder

pka

3.61±0.23(Predicted)

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)

Safety Information

Hazard Codes 

Xi

Risk Statements 

37/38-41-36/37/38

Safety Statements 

26-36-37/39

WGK Germany 

3

RTECS 

ON7260000

HS Code 

29181980

MSDS

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D(+)-Malic acid Usage And Synthesis

Chemical Properties

white to light yellow crystal powde

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.

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.

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(636-61-3)Related Product Information

• Folic acid
• D(-)-Tartaric acid
• Disodium succinate
• L-Malic acid
• meso-2,3-Dibromosuccinic acid
• Succimer
• Hyaluronic acid
• ZINC ZIRCONATE
• Ethyl 2-(Chlorosulfonyl)acetate
• Diethyl succinosuccinate
• Malic acid
• Succinic acid
• Citric acid
• DL-Malic acid
• D(+)-Trehalose dihydrate
• 4-Hydroxy-D-(-)-2-phenylglycine
• Oxobutanedioic acid
• 3,4-dihydroxybutanoic acid