Benzoic Acid

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Benzoic acid, C6H5COOH, is a colourless crystalline solid and the simplest aromatic carboxylic acid. Benzoic acid occurs naturally free and bound as benzoic acid esters in many plant and animal species. Appreciable amounts have been found in most berries (around 0. 05%). Cranberries contain as much as 300-1300 mg free benzoic acid per kg fruit. Benzoic acid is a fungistatic compound that is widely used as a food preservative. It often is conjugated to glycine in the liver and excreted as hippuric acid. Benzoic acid is a byproduct of phenylalanine metabolism in bacteria. It is also produced when gut bacteria process polyphenols (from ingested fruits or beverages). Formula C7H6O2 Molar mass 122.123 g/mol CAS Number 65-85-0 Density 1.320 g/cm3 at 20°C (68°F) Purity/Grade ≥99.5% (ACS Reagent) Appearance White crystalline Initial boiling point and boiling range 249°C (480°F) – lit. Flash point 121°C (250°F) – closed cup Vapour pressure 13 hPa (10 mmHg) at 132°C (270°F) Vapour density 4.22 – (Air = 1.0) Water solubility 2.9 g/l at 25°C (77°F) Melting point/freezing point 121 – 125°C (250 – 257 °F) – lit. pH 2.5 – 3.5 at 20 °C (68 °F) Partition coefficient: n-octanol/wate log Pow: 1.88″


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