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About This Item
Linear Formula:
CH3CH=CHCH=CHCOOH
CAS Number:
Molecular Weight:
112.13
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
1098547
SMILES string
C\C=C\C=C\C(O)=O
InChI key
WSWCOQWTEOXDQX-MQQKCMAXSA-N
InChI
1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+
grade
pharmaceutical primary standard
vapor pressure
0.01 mmHg ( 20 °C)
API family
sorbic acid
manufacturer/tradename
EDQM
mp
132-135 °C (lit.)
application(s)
pharmaceutical (small molecule)
format
neat
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General description
This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the Issuing Pharmacopoeia. For further information and support please go to the website of the issuing Pharmacopoeia.
Application
Sorbic acid EP Reference standard, intended for use in laboratory tests only as specifically prescribed in the European Pharmacopoeia.
Packaging
The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.
Other Notes
Sales restrictions may apply.
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
260.6 °F - closed cup
flash_point_c
127 °C - closed cup
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Suzette V van der Waal et al.
European journal of oral sciences, 120(5), 452-457 (2012-09-19)
Incomplete disinfection of the root canal system is a major cause of post-treatment disease. This study aimed to investigate the disinfecting property of organic acid salts and sodium chloride (NaCl), in a double-hurdle strategy, on Enterococcus faecalis biofilms. First of
A Vermeulen et al.
Food microbiology, 32(2), 389-396 (2012-09-19)
The microbial stability of intermediate moisture foods (IMF) is linked with the possible growth of osmophilic yeast and xerophilic moulds. As most of these products have a long shelf life the assessment of the microbial stability is often an important
Malcolm Stratford et al.
International journal of food microbiology, 161(3), 164-171 (2013-01-22)
Weak-acid preservatives commonly used to prevent fungal spoilage of low pH foods include sorbic and acetic acids. The "classical weak-acid theory" proposes that weak acids inhibit spoilage organisms by diffusion of undissociated acids through the membrane, dissociation within the cell
Adonis Michaelides et al.
Chemical communications (Cambridge, England), 49(10), 1008-1010 (2012-12-20)
Three 2D and 3D photoreactive MOFs of trans,trans-muconic acid with Er(3+) and their corresponding isomorphous Y(3+) phases were synthesized and their photoreactivity was studied as a function of the crystal environment.
Kathleen A Curran et al.
Metabolic engineering, 15, 55-66 (2012-11-21)
The dicarboxylic acid muconic acid has garnered significant interest due to its potential use as a platform chemical for the production of several valuable consumer bio-plastics including nylon-6,6 and polyurethane (via an adipic acid intermediate) and polyethylene terephthalate (PET) (via
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