Natural Pyruvic Acid

Product Name:

Natural pyruvic acid

CAS:

127-17-3

MF:

C3H4O3

MW:

88.06

EINECS:

204-824-3

Mol File:

127-17-3.mol

Melting point 

11-12 °C(lit.)

Boiling point 

165 °C(lit.)

density 

1.272 g/mL at 20 °C

FEMA 

2970 | PYRUVIC ACID

refractive index 

n20/D 1.428(lit.)

Fp 

183 °F

storage temp. 

2-8°C

solubility 

Miscible with chloroform and methanol.

pka

2.39(at 25℃)

form 

Liquid

color 

Clear colorless to light yellow or amber

PH

1.2 (90g/l, H2O, 20℃)

JECFA Number

936

Merck 

14,8021

BRN 

506211

Stability:

Stable. Combustible. Incompatible with strong oxidizing agents, strong bases. Refrigerate.

InChIKey

LCTONWCANYUPML-UHFFFAOYSA-N

CAS DataBase Reference

127-17-3(CAS DataBase Reference)

NIST Chemistry Reference

Pyruvic acid(127-17-3)

EPA Substance Registry System

Propanoic acid, 2-oxo- (127-17-3)

Hazard Codes 

C

Risk Statements 

34

Safety Statements 

26-36/37/39-45-25-27

RIDADR 

UN 3265 8/PG 2

WGK Germany 

3

RTECS 

UZ0829800

Autoignition Temperature

305 °C

TSCA 

Yes

HazardClass 

8

PackingGroup 

II

HS Code 

29335995

Chemical Properties

Colorless to light yellow liquid

Chemical Properties

Pyruvic acid has a sour, acetic odor (similar to acetic acid). It has a pleasant, sour taste with a burning, somewhat sweet note.

Occurrence

Isolated from cane sugar fermentation broth and from a few plants; also reported found in peppermint, raw asparagus, leaves and stalk of celery, onion, rutabaga, milk, cream, buttermilk, wheaten bread, blue cheeses, cheddar cheese, cottage cheese, provolone cheese, yogurt, beef, Virginia tobacco, beer, white wine, botrytised wine, cocoa and sake.

Uses

pyruvic acid is an alpha hydroxy acid that can be irritating and is considered difficult to work with. It has a larger molecular size than the most commonly used AHAs. Sodium pyruvate is more commonly used, and is an organic salt.

Uses

Biochemical research.