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402907

Sigma-Aldrich

Propionsäure

ACS reagent, ≥99.5%

Synonym(e):

Propansäure

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About This Item

Lineare Formel:
CH3CH2COOH
CAS-Nummer:
79-09-4
Molekulargewicht:
74.08
Beilstein:
506071
EG-Nummer:
201-176-3
MDL-Nummer:
MFCD00002756
UNSPSC-Code:
12352100
eCl@ss:
39021305
PubChem Substanz-ID:
24865136
NACRES:
NA.21

Qualität

ACS reagent

Qualitätsniveau

200

Dampfdichte

2.55 (vs air)

Dampfdruck

2.4 mmHg ( 20 °C)

Assay

≥99.5%

Form

liquid

Selbstzündungstemp.

955 °F

Expl.-Gr.

12.1 %

chemische Klasse(n) des Analyten

amino acids

Verunreinigungen

≤0.002% Carbonyl compounds
≤0.10% Readily oxidizable substances (as HCOOH)
≤0.15% water

Abdampfrückstand

≤0.01%

Farbe

APHA: ≤20

Brechungsindex

n20/D 1.386 (lit.)

bp

141 °C (lit.)

mp (Schmelzpunkt)

−24-−23 °C (lit.)

Löslichkeit

H2O: soluble

Dichte

0.993 g/mL at 25 °C (lit.)

Kationenspuren

heavy metals (as Pb): ≤0.001%

SMILES String

CCC(O)=O

InChI

1S/C3H6O2/c1-2-3(4)5/h2H2,1H3,(H,4,5)

InChIKey

XBDQKXXYIPTUBI-UHFFFAOYSA-N

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Allgemeine Beschreibung

Propionic acid (PA) also known as propanoic acid is a short chain fatty acid mainly used as food preservative. It is one of the main metabolic end product formed during the fermentation of undigested food in the colon by the microbiota. Its manufacture by glycerol/glucose co-fermentation using Propionibacterium acidipropionici has been reported. Crystal structure study reveals that PA crystals are monoclinic with space group P21/c.
Propionic acid (PA) is a naturally occurring carboxylic acid, which in its pure state exists as a colorless corrosive liquid with an unpleasant odor. It is miscible in water. Industrially it is produced by hydrocarboxylation of ethylene in presence nickel carbonyl as a catalyst. PA has been found to reduce food intake, lower the fatty acids content in plasma and liver, might improve tissue insulin sensitivity and exerts immunosuppressive actions. Propionic acid is an excellent raw material as it is stable, cheap and safe and can even be used as a food additive.

Anwendung

Propionic acid may be used to alter limestone in order to increase its ability of CO2 uptake.

Signalwort

Danger

Gefahreneinstufungen

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B - STOT SE 3

Zielorgane

Respiratory system

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 1

Flammpunkt (°F)

129.2 °F - closed cup

Flammpunkt (°C)

54 °C - closed cup

Persönliche Schutzausrüstung

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Analysenzertifikate (COA)

Lot/Batch Number

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Isovaleriansäure 99%

Sigma-Aldrich

129542

Isovaleriansäure

Buttersäure analytical standard

Supelco

19215

Buttersäure

Isobuttersäure 99%

Sigma-Aldrich

I1754

Isobuttersäure

Pyrrol reagent grade, 98%

Sigma-Aldrich

131709

Pyrrol

Isobutylpropionat ≥98%, FG

Sigma-Aldrich

W221201

Isobutylpropionat

Derrick F MacFabe et al.
Behavioural brain research, 217(1), 47-54 (2010-10-13)
Recent evidence suggests that a variety of environmental factors, including dietary and gastrointestinal agents, may contribute to autism spectrum disorders (ASD). Here we administered propionic acid (PPA), a short chain fatty acid that is used as a food preservative and
Yin Liu et al.
Current microbiology, 62(1), 152-158 (2010-06-15)
Cosubstrates fermentation is such an effective strategy for increasing subject metabolic products that it could be available and studied in propionic acid production, using glycerol and glucose as carbon resources. The effects of glycerol, glucose, and their mixtures on the
The crystal structure of propionic acid.
Strieter FJ, et al.
Acta Crystallographica, 15(12), 1233-1239 (1962)
Enhancement of CO2 capture capacity by modifying limestone with propionic acid.
Sun R, et al.
Powder Technology, 233, 8-14 (2013)
Nucleophilic ?-Carbon Activation of Propionic Acid as a 3-Carbon Synthon by Carbene Organocatalysis
Jin, Zhichao, et al.
Chemistry?A European Journal, 21 (26), 9360-9363 (2015)
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Protokolle

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In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

GC Analysis of Fermentation Compounds on a Packed Column (6.6% Carbowax® 20M on 80/120 Carbopack™ B AW)

Separation of Acetone; Acetic acid; Propionic acid; Ethyl butyrate; Ethanol; Isoamyl acetate; Isobutyric acid; 3-Methyl-2-butanol; Methyl acetate; 1-Propanol; Acetal, ≥98%, FG; 2-Methyl-1-pentanol; Butyl acetate; Ethyl propionate; 3-Pentanol; 2-Pentanol, 98%; Ethyl isobutyrate; Isobutyl acetate; Acetaldehyde; Furfural; Butyric acid; Methanol; Ethyl acetate

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