L'acide formique

Product Name:

Formic acid

CAS:

64-18-6

MF:

CH2O2

MW:

46.03

EINECS:

200-579-1

Mol File:

64-18-6.mol

Melting point 

8.2-8.4 °C(lit.)

Boiling point 

101 °C

density 

1.22

vapor density 

1.03 (vs air)

vapor pressure 

52 mm Hg ( 37 °C)

refractive index 

n20/D 1.377

FEMA 

2487 | FORMIC ACID

Fp 

133 °F

storage temp. 

2-8°C

solubility 

H2O: soluble1g/10 mL, clear, colorless

pka

3.75(at 20℃)

form 

Liquid

color 

APHA: ≤15

Specific Gravity

1.216 (20℃/20℃)

PH

2.2 (10g/l, H2O, 20℃)

explosive limit

12-38%(V)

Water Solubility 

MISCIBLE

λmax

λ: 260 nm Amax: 0.03
λ: 280 nm Amax: 0.01

Sensitive 

Hygroscopic

Merck 

14,4241

JECFA Number

79

BRN 

1209246

Henry's Law Constant

At 25 °C: 95.2, 75.1, 39.3, 10.7, and 3.17 at pH values of 1.35, 3.09, 4.05, 4.99, and 6.21, respectively (Hakuta et al., 1977)

Hazard Codes 

T,C,Xi

Risk Statements 

23/24/25-34-40-43-35-36/38-10

Safety Statements 

36/37-45-26-23-36/37/39

RIDADR 

UN 1198 3/PG 3

WGK Germany 

2

RTECS 

LP8925000

F 

10

Autoignition Temperature

1004 °F

TSCA 

Yes

HazardClass 

8

PackingGroup 

II

HS Code 

29151100

Hazardous Substances Data

64-18-6(Hazardous Substances Data)

Toxicity

LD50 in mice (mg/kg): 1100 orally; 145 i.v. (Malorny)

General Description

Formic acid (HCO2H), also called methanoic acid, is the simplest carboxylic acid. Formic acid was first isolated by the distillation of ant bodies and was named after the Latin formica, meaning “ant.” Its proper IUPAC name is now methanoic acid. Industrially, formic acid is produced by treatment of carbon monoxide with an alcohol such as methanol (methyl alcohol) in the presence of a catalyst.
Formic acid is found both naturally occurring and frequently synthesized in laboratories. It is most naturally found in the stings and bites of many insects, including bees and ants, as a chemical defense mechanism.

formic acid structure

Chemical Properties

Formic acid, or methanoic acid, is the first member of the homologous series identified as fatty acids with the general formula RCOOH. Formic acid was obtained first from the red ant; itscommon name is derived from the family name for ants, Formi- cidae. This substance also occurs naturally in bees and wasps, and is presumed to be responsible for the "sting" of these insects.
Formic acid has a pungent, penetrating odor. It may be synthesized from anhydrous sodium formate and concentrated H2S04 at low temperature followed by distillation.

Chemical Properties

Formic acid has a pungent, penetrating odor Formic acid is the frst member of the homologous series identifed as fatty acids with general formula RCOOH This acid was obtained frst from the red ants; its common name is derived from the family name for ants, Formicidae This substance also occurs naturally in bees and wasps and is presumed to be responsible for the sting of these insects.

Physical properties

Clear, colorless, fuming liquid with a pungent, penetrating odor. Odor threshold concentration is 49 ppm (quoted, Amoore and Hautala, 1983).

Uses

Formic Acid is a flavoring substance that is liquid and colorless, and possesses a pungent odor. it is miscible in water, alcohol, ether, and glycerin, and is obtained by chemical synthesis or oxidation of methanol or formaldehyde.

Uses

Formic acid occurs in the stings of ants andbees. It is used in the manufacture of estersand salts, dyeing and finishing of textiles andpapers, electroplating, treatment of leather,and coagulating rubber latex, and also as areducing agent.

Production Methods

Formic acid is manufactured as a by-product of the liquidphase oxidation of hydrocarbons to acetic acid. It is also produced by (a) treating sodium formate and sodium acid formate with sulfuric acid at low temperatures followed by distillation or (b) direct synthesis from water and CO2 under pressure and in the presence of catalysts.

Definition

ChEBI: The simplest carboxylic acid, containing a single carbon. Occurs naturally in various sources including the venom of bee and ant stings, and is a useful organic synthetic reagent. Principally used as a preservative and antibacterial agent in livestock feed Induces severe metabolic acidosis and ocular injury in human subjects.

Biotechnological Production

Formic acid is generally produced by chemical synthesis . However, biotechnological routes are described in literature. First, formic acid could be produced from hydrogen and bicarbonate by whole-cell catalysis using a methanogen. Concentrations up to 1.02 mol.L-1 (47 g.L-1) have been reached within 50 h. Another example is the formation of formic acid and ethanol as co-products by microbial fermentation of glycerol with genetically modified organisms. In small-scale experiments, 10 g.L-1 glycerol has been converted to 4.8 g.L-1 formate with a volumetric productivity of 3.18 mmol.L-1.h-1 and a yield of 0.92 mol formate per mole glycerol using an engineered E. coli strain.

Taste threshold values

Taste characteristics at 30 ppm: acidic, sour and astringent with a fruity depth.

Raw materials

Sodium hydroxide-->Methanol-->Sulfuric acid -->Triethylamine-->Ammonia-->Sodium methanolate-->Phosphorous acid-->CARBON MONOXIDE-->PETROLEUM ETHER-->Sodium formate-->Methyl formate-->METALLURGICAL COKE