CITRIC ACID MONOHYDTARE
CITRIC ACID ANHYDROUS
Chemical and physical data
Formula : C6H8O7
Melting point : 156 °C
Boiling point : 310 °C
1,2,3-Propanetricarboxylic acid, 2-hydroxy-, monohydrate
Citric acid, 60% Solution
Acidifying Mineral Supplement
1,2,3-PROPANETRICARBOXYLIC ACID, 2-HYDROXY-
1,2,3-Propanetricarboxylic acid, 2-hydroxy
Citric acid, 50% Solution
Hitory of citric acid:
Citric acid was first derived from lemon juice by a Swedish researcher in 1784.
The odorless and colorless compound was produced from lemon juice until the early 1900s when researchers discovered that it could also be made from the black mold, Aspergillus niger, which creates citric acid when it feeds on sugar.
Because of its acidic, sour-tasting nature, citric acid is predominantly used as a flavoring and preserving agent — especially in soft drinks and candies.
It’s also used to stabilize or preserve medicines and as a disinfectant against viruses and bacteria.
Citrus fruits and their juices are the best natural sources of citric acid.
In fact, the word citric originates from the Latin word citrus .
Investigation of physical and chemical properties of citric acid
Citric acid is found in the form of odorless, colorless crystals with an acidic taste. The solid has a density of 1.66 g / ml, a melting point of 153 ° C and a boiling point of 175 ° C. It is very soluble in water and gives a sour and acidic taste.
Citric acid is a weak organic acid. It is a triabasic acid because it has three groups of COOH that can react with three open molecules. It is usually present as anhydrous (without water) or as a monohydrate (with a molecule of water).Monohydrate can be converted to anhydrous when heated to 78 ° C. When heated to temperatures above 175 ° C, it decomposes with the loss of carbon dioxide. Citric acid readily forms citrate complexes with metal cations.
Industrial citric acid
Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp.
MICRO-ORGANISMS USED FOR CITRIC ACIC PRODUCTION
A large number of micro-organisms including bacteria, fungi and yeasts have been employed to produce industrial citric acid. Most of them, however, are not able to produce commercially acceptable yields. This fact could be explained by the fact that citric acid is a metabolite of energy metabolism and its accumulation rises in appreciable amounts only under conditions of drastic imbalances.
What degree do you need?
Citric acid is present in many degrees, including dehydrated.The dehydrated version is completely dry and is recommended for most applications. There is also a degree of monohydrate that is commonly used in medicinal applications.Citric acid is also available in a variety of grain sizes, including fine grains. It is best used in cosmetics.
How long will you keep your citric acid?
Citric acid has a long shelf life, potentially 5 years or more if stored in ideal storage conditions (dark, dry, weatherproof). However, after only a few months, due to its dehumidifying properties (absorption of moisture from the air), it can start to shrink and cause the seeds to stick to each other. This reduces efficiency, but may make working with citric acid more difficult, as these lumps can be easily crushed into grains.
Examples of citrus fruits include:
Citric acid should avoid from touch or breath
Iranian Citric acid since has PH about 4.8 and corrosive properties, shouldn’t be in touch with skin or eyes straightly and also should avoid to breath because it could lead to some hurt to the body. According to this issue, this acid needed to has standard packing and safe shipment in every type of that.
Other fruits also contain citric acid but in lesser amounts. These include:
While not naturally occurring, citric acid is also a byproduct of cheese, wine, and sourdough bread production.
At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form, or as a monohydrate that contains one water molecule for every molecule of citric acid. The anhydrous form crystallizes from hot water, while the monohydrate forms when citric acid is crystallized from cold water. The monohydrate can be converted to the anhydrous form by heating it above 74°C.
Citric acid also dissolves in absolute (anhydrous) ethanol (76 parts of citric acid per 100 parts of ethanol) at 15°C.
Chemically, citric acid shares the properties of other carboxylic acids. (organic acids characterized by the presence of a carboxyl group
- Cheese Manufacturing: – The cheese industry uses citric acid, particularly with mozzarella. It utilizes citric acid as a catalyst to quickly ferment milk. Faster fermentation means large-scale operations can create cheese more rapidly.
- Shelf Life: Bacteria needs a stable pH to survive. Because citric acid reduces the pH to levels too low for most bacteria, the shelf life of processed foods increases dramatically for jams and jellies, canned foods, meat products, and other foods.
- Taste: Along with preserving carbonated beverages, teas, and juices, citric acid adds the sour or acidic flavor consumers enjoy.
- Emulsifier: Citric acid acts as a vegetable fat emulsifier. Because fats are unable to coagulate, ice cream and sherbet retain a consistent texture and flavor throughout.
- Effervescence: When coupled with sodium bicarbonate, citric acid effervesces. Fizzy candies, carbonated beverages, and powdered drinks, as well as antacid tablets and powders, owe their effervescence to this chemical reaction. In fact, approximately 50% of citric acid production is utilized in beverages.
- Beer & Wine: Because citric acid is a weak acid, it is often utilized to create an acidic environment in beer and wine production.
- Absorption: Many common vitamins and minerals work more expediently within an acidic pH environment. Citric acid is used in dietary supplements to accelerate absorption. Also, without citric acid, a vitamin C tablet would taste quite bitter.
Citric acid in disinfectants
Citric acid is an organic chemical with a unique molecular structure and an excellent and harmless disinfectant against several viruses, including human neuroviruses (neuroviruses are easily transmitted through contaminated hands or contaminated food and cause frequent outbreaks in Social environments such as hospitals, pleasure boats and schools. Citrate, which is added to neurovirus-like particles, binds precisely to blood group antigens involved in binding to host ligands and prevents the transmission of these viruses. It also reduces symptoms in people who have already been infected with neuroviruses.
A commercial paper towel containing citric acid and sodium lauryl sulfate kills viruses that spread in the form of small droplets on the napkin after sneezing, coughing, or fining. Citric acid disrupts rhinovirus viruses that do not have a fat layer but are sensitive to acids, thus preventing re-transmission to the hands and the surfaces they come in contact with. This product can also be used to disinfect surfaces where cold and flu viruses can survive for more than 24 hours.
Citric acid and safety tips
Acids are useful both in the chemistry lab and in real-life tasks such as keeping the pool pH. Improper use of acids is very dangerous.Acids are corrosive and may be toxic, and misuse can lead to poisoning, burns, or damage to the respiratory tract. To keep yourself and others safe, you should be aware of the acid (acid) safety recommendations you use. Use glasses and gloves. Your hands are more likely to be exposed to acid. Your eyes are even more vulnerable to corrosive substances than your skin. There is no reason to endanger it. Always wear gloves and goggles. Get a material safety data sheet for each acid. Material Safety Data Sheet is a reference sheet that contains information about a specific chemical. This includes warnings (corrosive, explosive, flammable, etc.). It also suggests appropriate safety practices for the use of that particular chemical. This is the ultimate reference for the safe use of any chemical, including citric acid. Dress appropriately for handling corrosive substances. Acids are inherently corrosive. If you plan to work with acids, you should wear pants, shoes and long-sleeved clothes. You should also use a laboratory apron to prevent acid from entering your clothing and eating it. Keep food and drink out of the lab or workplace. Food and drink can contaminate your test. Also, if you bring your food or drink into the lab, you run the risk of getting acid. The standard method in all laboratories is to leave out food and drink. If you are exposed to citric acid, you should wash it thoroughly from the skin. Never try to neutralize the acid on your skin. This can cause more severe damage. In case of acid contact with eyes, rinse immediately. Because acid causes serious burns in 15 seconds. Keep your eyelids open and rinse your eyes for 15 minutes. Rinse the acid that comes in contact with the skin. Take off your clothes and then take a shower for fifteen minutes. If you are taking citric acid, you should drink it with water and consumable bases such as milk. Do not try to dilute with strong bases.
Citric acid and its disposal safety tips
Dilute concentrated acids before neutralizing. Concentrated acids react strongly with bases. Slowly add citric acid to a large volume of water (approximately twenty times the volume of acid). Neutralize acids such as citric acid before excretion. Use sodium carbonate to neutralize the acid. For inorganic acids (such as hydrochloric acid and nitric acid), neutralization is complete when the other solution does not bubble further due to the addition of sodium carbonate. For organic acids (such as citric acid and oleic acid), the solution should be checked with pH strips to confirm neutralization. After neutralization, you can safely pour the acid into the sink. The best way is to drain the drain with 20 times more water.
Citric acid versus lemon juice
Lemon is one of the richest sources of citric acid in nature, but lemon juice and citric acid are not the same. The difference between citric acid and lemon juice is that citric acid is a concentrated acid compound, while lemon juice contains citric acid, water, vitamin C and other molecules. Lemon juice also has nutritional value, but citric acid lacks nutrients and very few calories.It can be purchased in bulk and has a high durability.
Sell citric acid
One of the most common places to sell citric acid is local grocery stores or supermarket chains. Other options include craft stores.99.9% pure citric acid can be used in a wide range of applications.To Sell citric acid , it can be produced directly for the customer and then sold. Therefore, the best available prices for wholesale can be offered.Over the years, bath bombs (known as bath gases) have become increasingly popular. As a result, the use of this product has become more popular. Today, we see that bath bombs are one of the most commonly used uses to sell citric acid powder.
Buy Citric Acid Online
Citric acid is available through various stores.The place you choose to buy citric acid depends on how you plan to use it and how much you want to buy.It is used in many different applications, so you can find it everywhere from craft stores to your local grocery stores. Keep in mind that not all forms you find are suitable for adding to food.Keep in mind that not all forms you find are suitable for adding to food. Check the labels to make sure you have purchased a "food grade" label when shopping for food.Depending on how you use this versatile product, you can buy citric acid in different sizes online.You can easily buy citric acid online.