Brenztraubensure Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R34:Verursacht Verätzungen.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36/37/39:Bei der Arbeit geeignete Schutzkleidung,Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S45:Bei Unfall oder Unwohlsein sofort Arzt zuziehen (wenn möglich, dieses Etikett vorzeigen).
S25:Berührung mit den Augen vermeiden.
S27:Beschmutzte, getränkte Kleidung sofort ausziehen.
Aussehen Eigenschaften
C3H4O3; 2-Oxopropionsäure. Farblose bis gelbliche Flüssigkeit mit stechendem Geruch.
Gefahren für Mensch und Umwelt
Verursacht Verätzungen der Augen, Haut und Schleimhäute.
Nicht mit Laugen in Berührung bringen.
Schutzmaßnahmen und Verhaltensregeln
Geeignete Schutzhandschuhe als kurzzeitiger Spritzschutz.
Verhalten im Gefahrfall
Mit flüssigkeitsbindendem Material, z.B. Rench Rapid aufnehmen. Der Entsorgung zuführen. Nachreinigen.
Kohlendioxid, Wasser, Pulver.
Brennbar.
Erste Hilfe
Nach Hautkontakt: Mit viel Wasser abwaschen.
Nach Augenkontakt: Mit reichlich Wasser bei geöffnetem Lidspalt mindestens 10 Minuten ausspülen. Sofort Augenarzt hinzuziehen.
Nach Einatmen: Frischluft.
Nach Verschlucken: Reichlich Wasser trinken. Erbrechen auslösen. Arzt Hinzuziehen.
Nach Kleidungskontakt: Kontaminierte Kleidung entfernen.
Ersthelfer: siehe gesonderten Anschlag
Sachgerechte Entsorgung
Als halogenfreie, organische Lösemittelabfälle.
Chemische Eigenschaften
Pyruvic acid has a sour, acetic odor (similar to acetic acid). It has a pleasant, sour taste with a burning, somewhat sweet note. It tends to darken and decompose unless kept free of minor contaminants and in tightly sealed containers
Occurrence
Isolated from cane sugar fermentation broth and from a few plants; also reported found in peppermint, raw asparagus, leaves and stalk of celery, onion, rutabaga, milk, cream, buttermilk, wheaten bread, blue cheeses, cheddar cheese, cottage cheese, provolone cheese, yogurt, beef, Virginia tobacco, beer, white wine, botrytised wine, cocoa and sake.
Verwenden
pyruvic acid is an alpha hydroxy acid that can be irritating and is considered difficult to work with. It has a larger molecular size than the most commonly used AHAs. Sodium pyruvate is more commonly used, and is an organic salt.
synthetische
By distillation of tartaric acid in the presence of potassium acid sulfate as a dehydrating agent; from acetyl chloride and potassium cyanide to yield the nitrile, which is subsequently acid hydrolyzed to the acid; pyruvic acid must be rectified under vacuum.
Definition
Pyruvic acid is an important organic chemical intermediate, an intermediate compound in the metabolism of carbohydrates, proteins, and fats, and is used in a variety of fields, including the pharmaceutical, cosmetic, food, and chemical industries. It has roles as a basic metabolite and cofactor. In thiamine deficiency, its oxidation is retarded and it tends to accumulate in neurostructural tissues causing neurological damage. In vitro studies have shown that pyruvic acid modulates cardiac function at physiological or low doses, but can cause cardiomyocyte damage at high doses.
Allgemeine Beschreibung
Pyruvic acid is the key component formed during the hydrolysis of flavor-precursors called
S-alk(en)yl-L-cysteine-sulfoxides in onion tissues by allinase during maceration or chopping. The amount of pyruvic acid formed is used as a measure for onion pungency.
Biotechnological Applications
Pyruvic acid is a key position in cell metabolism and is involved in many catabolic and anabolic pathways, including glycolysis, gluconeogenesis, amino acid, and protein metabolism. Pyruvic acid is employed for the production of L-tryptophan, L-tyrosine, and 3,4-dihydroxyphenyl alanine in various industries. The diet supplementation with pyruvic acid increased fat loss and minimized the associated loss of body protein. Pyruvic acid is also used in biochemical researches and medicine as a substrate for assaying activities of such enzymes as pyruvate dehydrogenase, pyruvate carboxylase, and pyruvate decarboxylase (Nakazawa et al. 1972; Yamada et al. 1972; Stanko et al. 1992).
Y. lipolytica oxidize glucose and form pyruvic acid (75–80 %) and a-ketoglutaric acid (20–25 %) under thiamine deficiency conditions. The synthesis of the acid was triggered by a decrease in intracellular thiamine concentration to 3.0 lg per 1 g biomass. An approximately 3-fold increase in the amount of the biomass was associated with a subsequent decrease in thiamine content to the level of 1.0 lg per 1 g biomass, whose maximum production of pyruvic acid was 50 g/L in this condition. In addition to glucose, thiamine-auxotrophic yeasts are capable of synthesizing pyruvic acid when grown on glycerol and propionic acid. Technicalgrade glycerol is the most promising raw material for pyruvic acid production. Pyruvic acid was obtained at a concentration of 61 g/L with a yield of 71 % from glycerol (Morgunov et al. 2004; Finogenova et al. 2005).
läuterung methode
Distil it twice, then fractionally crystallise it by partial freezing. [Beilstein 3 IV 1505.]
Brenztraubensure Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
3-Brom-2-oxopropionsure
1,2,3-THIADIAZOLE-4-CARBOXYLIC ACID
Pyrazin-1-ylethan-1-on
Thiabendazol
Ethyl (R)-2-hydroxy-4-phenylbutyrate
3-Mercaptopropionsäure
carfentrazone-ethyl
Gestrinone
Ethylpyruvat
6-Methyl-1,2,4-triazin-3,5-diol
1,2,3-Thiadiazole-4-carbonyl chloride (6CI,7CI,8CI,9CI)
Sodium pyruvate
Calciumpyruvat
4-Thiazolecarboxylic acid
DL-Tryptophan
SULFENTRAZONE
3-Methylchinoxalin-2-ol
2-AMINO-3-METHYLQUINOXALINE
Methylpyruvat
2-CHLORO-3-METHYL-QUINOXALINE
