Natural Formic Acid
Product Description
Product Detail
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Product Name: |
Natural Formic acid |
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CAS: |
64-18-6 |
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MF: |
CH2O2 |
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MW: |
46.03 |
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EINECS: |
200-579-1 |
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Mol File: |
64-18-6.mol |
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Melting point |
8.2-8.4 °C(lit.) |
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Boiling point |
101 °C |
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density |
1.22 |
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vapor density |
1.03 (vs air) |
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vapor pressure |
52 mm Hg ( 37 °C) |
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refractive index |
n20/D 1.377 |
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FEMA |
2487 | FORMIC ACID |
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Fp |
133 °F |
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storage temp. |
2-8°C |
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solubility |
H2O: soluble1g/10 mL, clear, colorless |
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pka |
3.75(at 20℃) |
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form |
Liquid |
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color |
APHA: ≤15 |
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Specific Gravity |
1.216 (20℃/20℃) |
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PH |
2.2 (10g/l, H2O, 20℃) |
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explosive limit |
12-38%(V) |
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Water Solubility |
MISCIBLE |
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λmax |
λ: 260 nm Amax: 0.03 |
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Sensitive |
Hygroscopic |
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Merck |
14,4241 |
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JECFA Number |
79 |
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BRN |
1209246 |
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Henry's Law Constant |
At 25 °C: 95.2, 75.1, 39.3, 10.7, and 3.17 at pH values of 1.35, 3.09, 4.05, 4.99, and 6.21, respectively (Hakuta et al., 1977) |
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Exposure limits |
TLV-TWA 5 ppm (～9 mg/m3) (ACGIH, MSHA, OSHA, and NIOSH); IDLH 100 ppm (180 mg/m3) (NIOSH). |
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Stability: |
Stable. Substances to be avoided include strong bases, strong oxidizing agents and powdered metals, furfuryl alcohol. Combustible. Hygroscopic. Pressure may build up in tightly closed bottles, so bottles should be opened carefully and vented periodically. |
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InChIKey |
BDAGIHXWWSANSR-UHFFFAOYSA-N |
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CAS DataBase Reference |
64-18-6(CAS DataBase Reference) |
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NIST Chemistry Reference |
Formic acid(64-18-6) |
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EPA Substance Registry System |
Formic acid (64-18-6) |
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Hazard Codes |
T,C,Xi |
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Risk Statements |
23/24/25-34-40-43-35-36/38-10 |
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Safety Statements |
36/37-45-26-23-36/37/39 |
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RIDADR |
UN 1198 3/PG 3 |
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WGK Germany |
2 |
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RTECS |
LP8925000 |
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F |
10 |
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Autoignition Temperature |
1004 °F |
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TSCA |
Yes |
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HazardClass |
8 |
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PackingGroup |
II |
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HS Code |
29151100 |
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Hazardous Substances Data |
64-18-6(Hazardous Substances Data) |
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Toxicity |
LD50 in mice (mg/kg): 1100 orally; 145 i.v. (Malorny) |
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General Description |
Formic acid (HCO2H), also called methanoic acid, is the simplest carboxylic acid. Formic acid was first isolated by the distillation of ant bodies and was named after the Latin formica, meaning “ant.” Its proper IUPAC name is now methanoic acid. |
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Occurrence |
Widespread in a large variety of plants; reported identifed in Cistus labdanum and the oil of Artemisia trans- iliensis; also found among the constituents of petit grain lemon and bitter orange essential oil; reported found in strawberry aroma Reported found in apple, sweet cherry, papaya, pear, raspberry, strawberry, peas, cheeses, breads, yogurt, milk, cream, buttermilk, raw fsh, cognac, rum, whiskey, cider, white wine, tea, coffee and roasted chicory root |