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About This Item
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor density
1.6 (vs air)
vapor pressure
44.8 mmHg ( 20 °C)
assay
≥95%
form
liquid
autoignition temp.
1004 °F
expl. lim.
57 %
refractive index
n20/D 1.370 (lit.)
pH
2.2 (20 °C, 2.2 g/L)
bp
100-101 °C (lit.)
mp
8.2-8.4 °C (lit.)
density
1.22 g/mL at 25 °C (lit.)
anion traces
sulfate (SO42-): ≤0.004%
cation traces
As: ≤3 ppm, Cd: ≤1 ppm, Hg: ≤1 ppm, Pb: ≤10 ppm
SMILES string
OC=O
application(s)
PFAS testing
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
pungent; vinegar
InChI
1S/CH2O2/c2-1-3/h1H,(H,2,3)
InChI key
BDAGIHXWWSANSR-UHFFFAOYSA-N
General description
Application
- Quantitative Analysis of Residual Butylated Hydroxytoluene and Butylated Hydroxyanisole in Salmo Salar, Milk, and Butter by Liquid Chromatography-Tandem Mass Spectrometry.: In this study, formic acid is used in the preparation of samples for liquid chromatography-tandem mass spectrometry analysis. The research focuses on the detection and quantification of antioxidant residues in food products, contributing to food safety and quality control protocols (Galal et al., 2024).
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signalword
Danger
supp_hazards
Storage Class
3 - Flammable liquids
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
hcodes
Hazard Classifications
Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Met. Corr. 1 - Skin Corr. 1A
flash_point_f
113.0 °F - closed cup - (own results)
flash_point_c
45 °C - closed cup - (own results)
Regulatory Listings
Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.
64-18-6
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