Skip to Content
Merck
All Photos(4)

Key Documents

G10601

Sigma-Aldrich

Glyoxylic acid monohydrate

98%

Synonym(s):

Formylformic acid, Oxoethanoic acid

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
HCOCO2H · H2O
CAS Number:
Molecular Weight:
92.05
Beilstein:
969535
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

Quality Level

Assay

98%

bp

100 °C (lit.)

mp

49-52 °C (lit.)

SMILES string

[H]O[H].[H]C(=O)C(O)=O

InChI

1S/C2H2O3.H2O/c3-1-2(4)5;/h1H,(H,4,5);1H2

InChI key

MOOYVEVEDVVKGD-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Application

Employed in the synthesis of a sulfinylmaleate, which serves as an efficient dienophile for enantioselective Diels-Alder cycloadditions. Undergoes Friedel-Crafts and cyclocondensation reactions to form bis(pentamethylphenyl)acetic acid and a β-carboline, respectively.

Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Dam. 1 - Met. Corr. 1 - Skin Irrit. 2 - Skin Sens. 1

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point(F)

230.0 °F - closed cup

Flash Point(C)

110 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Journal of the American Chemical Society, 109, 3378-3378 (1987)
The Journal of Organic Chemistry, 58, 3231-3231 (1993)
The Journal of Organic Chemistry, 57, 362-362 (1992)
Paris Grant-Preece et al.
Food chemistry, 215, 292-300 (2016-08-21)
Glyoxylic acid is a tartaric acid degradation product formed in model wine solutions containing iron and its production is greatly increased by exposure to UV-visible light. In this study, the combined effect of sulfur dioxide, caffeic acid, pH and temperature
Paris Grant-Preece et al.
Food chemistry, 243, 239-248 (2017-11-18)
Model wine solutions containing organic acids, individually or combined, and iron(III), were exposed to light from fluorescent lamps or stored in darkness for four hours. (-)-Epicatechin was then added, and the solutions incubated in darkness for 10days. Browning was monitored

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service