Citric acid as a solid powder sits in most pantries, but its journey in liquid form owes much to a mix of scientific curiosity and changing industry habits. The ancient Greeks and Romans recognized the sharpness of citrus fruits without knowing about citric acid as a molecule. Jump to 1784, Carl Wilhelm Scheele isolates citric acid from lemon juice, starting a new chapter for this compound. For a long stretch, the world just had natural extraction—tons of lemons pressed for small amounts of acid. In the early 20th century, a big leap comes with fermentation. Microbiologist James Currie finds that Aspergillus niger, a fungus, churns out citric acid by digesting sugar. Suddenly, production explodes, costs drop, and bottling citric acid as a liquid solution becomes possible for industrial-scale needs. Each decade since then has pushed the process further, with better yields, purer output, and fewer environmental problems than early extraction methods. So, while citric acid has always been present in nature, harnessing and selling it as a liquid ingredient took decades of gritty experimentation and technological progress.
Liquid citric acid lives in bottles, drums, and bulk tanks on factory floors and restaurant shelves. It comes in varying concentrations, usually between 10 to 50 percent, mixed with purified water. In industrial kitchens, food companies, pharmaceutical labs, and cleaning product plants, this sour liquid stands ready for use where speed, consistency, and easy blending matter. No long stirring or slow dissolving—just pour or pump, and the solution handles the rest. For food processors, that means immediate pH control in syrups, jams, and canned vegetables. Detergent makers spray it in cleaning fluid recipes, banking on its chelating action. Water treatment facilities use it for descaling pipes and controlling mineral buildup. In all these spots, the appeal is practical: all the tang and chemical punch of citric acid, zero slow mixing or dusty mess.
Liquid citric acid, clear and colorless, flows like water, but its sharp sour smell gives away its presence. The solution tastes intensely tart, sometimes puckering, because of its three carboxyl groups that each donate hydrogen ions in water. This characteristic makes it a strong organic acid—though still weaker than hydrochloric or sulfuric acid. Its molecular formula is C6H8O7, and its liquid form typically keeps the pH somewhere between 1 and 2, depending on concentration. It mixes cleanly in water, never settling as crystals in the bottom of the tank if properly prepared. Stored right, it stays stable for months in glass or food-safe plastic. Exposure to strong bases or sunlight has less impact than with powdered forms. In cleaning applications, liquid citric acid chelates metal ions, grabbing onto calcium and magnesium so they don't clog pipes or leave scale on equipment. In food processing, this very ability to bind metals keeps canned foods brighter and jams less likely to go brown.
Every batch of liquid citric acid carries a checklist of specifications: acidity expressed as citric acid content, clarity, specific gravity, and microbial load. For food-grade solutions, purity touches 99.5 percent or greater in the dry matter, with minimal traces of heavy metals or sulfates. Labels spell out concentration—such as 30% or 50%—and sometimes both the exact pH and net acidity in milliequivalents. Most containers come with safety icons, including warnings about skin and eye irritation, proper storage temperatures, and instructions for safe dilution. Allergens rarely appear, but regulatory agencies such as the FDA or EU food safety boards demand clear ingredient lists and batch codes for traceability. Since the liquid is potentially corrosive at high concentrations, packaging materials pass strict compatibility testing. Commercial labeling often includes application hints for quick reference, especially in industrial settings where workers rely on easy-to-read symbols and hazard scores.
Making liquid citric acid starts with fermentation tanks. Sugar, corn syrup, or even molasses feeds the Aspergillus niger fungus, which happily turns these carbohydrates into citric acid over several days. The microbial broth is filtered and the acid is separated out. Manufacturers adjust the pH so it won’t precipitate or form solid crystals by blending with precisely measured quantities of purified water. The solution runs through fine filters and occasionally decolorizing agents to hit a certain optical clarity, and is then dosed with preservatives—often just a little extra citric acid—to keep microbial contamination low during storage. Food-grade production lines run in closed loops, and final quality checks confirm both concentration and absence of unwanted byproducts. The plant floors where this happens feel more like a science lab than an orchard; gleaming steel, automated pumps, computer controls, and chemical sensors line the route from bioreactor to bottling.
In the laboratory or factory, liquid citric acid acts as a workhorse for a bunch of chemical reactions. Add a base like sodium hydroxide, and the acid neutralizes to form trisodium citrate—a common food buffer and anticoagulant. Combined with calcium salts, it can yield calcium citrate, a favored dietary supplement. In cleaning solutions, its ability to form complexes with metal ions keeps equipment surfaces limescale-free. Citric acid also reacts with carbonates, like baking soda, bubbling off carbon dioxide—think of those homemade volcano experiments or instant effervescent tablets. Sometimes, manufacturers modify citric acid molecules further, adding acetyl or methyl groups so the acid fits more specialized uses, such as custom cleaning agents or targeted pharmaceuticals. The liquid state speeds up these reactions, as everything dissolves pronto and concentrations can be tweaked in real time. That flexibility appeals to process chemists chasing higher productivity in both food and industrial settings.
Depending on country or sector, liquid citric acid travels under a variety of names and grades. Commercial order forms list it as “Citric Acid Solution,” “Aqueous Citric Acid,” or sometimes just “E330 Solution.” Some food-grade bottles appear as “Sour Liquor,” “Acidulant Liquid,” or “Citrate Buffer.” The pharmaceutical world refers to citric acid monohydrate in solution, and cleaning product suppliers stick with “Descaler Solution” or “Chelating Agent Liquid.” In chemistry texts, it lands as 2-hydroxypropane-1,2,3-tricarboxylic acid in aqueous solution. For import-export, a United Nations chemical code or CAS number (77-92-9 for the acid, 5949-29-1 for the monohydrate) follows on the paperwork. Having these synonyms matters less for kitchen staff but means everything for warehouse clerks tracking thousands of barrels across borders.
Liquid citric acid, though milder than mineral acids, calls for careful handling. Splash it on skin, and the tingle quickly becomes irritation. Get it in your eye, and that stinging can last for hours without a good flush. Safety protocols demand gloves, safety goggles, and sometimes face shields when mixing or pumping large quantities. Facilities carry eyewash stations and neutralizing agents nearby. In food plants, good manufacturing practices call for clean hoses and regular equipment checks, since traces of metal or organic residue can spoil product or corrode fittings. Storage tanks often use HDPE or stainless steel, both for corrosion resistance and to avoid leaching contaminants. Transport and use require clear labeling—hazard icons must stay visible at all times, and spill kits stand ready for leak emergencies. Compliance audits from quality assurance teams and outside agencies double-check these setups regularly to prevent contamination or worker injury.
Citric acid in liquid form pulls weight in several industries. Food processors inject it into syrups, cheeses, and jams, where instant pH control means brighter colors and longer shelf lives. Soft drink factories skew flavor profiles with a quick pour, and microbreweries fix water hardness for better fermentation. In cleaning products, liquid citric acid tackles limescale and mineral deposits on dishwashers, kettles, and pipes. Water treatment plants favor it for rust removal and pipe cleaning, since it breaks up stubborn calcium build-ups without harsh fumes. Pharmaceuticals mix it into effervescent tablets and injectables, counting on its predictable acidity. Textile finishing operations use it to fix dyes, prevent mineral stains, and soften water. Even tanneries and cosmetics manufacturers reach for it to adjust pH or help dissolve other challenging ingredients. Having handled the stuff for everything from jam-making to descaling kettles in my own work, I appreciate how this one ingredient covers so much ground—a literal Swiss Army knife for both industry and home users.
Citric acid continues to attract research attention, especially in fermentation science and biotechnology. Scientists chase fungal strains that pump out higher yields with less waste, using smarter bioreactor designs and cleaner energy sources. Recent breakthroughs come from genetic engineering, with modified Aspergillus niger lines that process raw agricultural by-products—like corn stover or beet pulp—instead of high-purity glucose. Chemistry labs experiment with citric acid derivatives for use as biodegradable chelating agents, replacing phosphates in detergents or synthetic acids in metal cleaning. Research in materials science explores citric acid as a building block for safer polymers, bioadhesives, and green plastics. Environmental engineers test solutions of citric acid for soil remediation, aiming to pull out lead, cadmium, and other toxins more gently than strong acids. Each of these innovations suggests fresh value beyond the obvious: environmental cleanup, low-waste agriculture, and greener industrial processes.
Most toxicity studies over decades have confirmed that diluted citric acid stays safe for use in food and household cleaning, but concentrated solutions can still hurt if mishandled. Citric acid naturally cycles through human metabolism as part of the citric acid (Krebs) cycle, so the body easily processes small to moderate amounts eaten in food or drink. In animal testing, high doses sometimes irritate tissues or disrupt mineral balance, but rarely cause longer-term harm at doses lower than 4000mg/kg body weight. Occupational exposure studies, especially in the cleaning and food industries, point to skin and eye irritation as the top risks. Less often, respiratory or digestive discomfort follows from vapor inhalation or accidental ingestion of high-strength liquid. Regulatory agencies, including the FDA and European Food Safety Authority, have set clear upper limits for both dietary intake and workplace exposure. Those standards help keep workers and consumers protected. But stories of accidents—a maintenance worker with an unprotected cut, a toddler reaching a bottle under the sink—remind us that even 'natural' acids have to be respected.
Citric acid’s future looks solid, especially as many industries search for biodegradable, low-toxicity ingredients. More food companies want to replace synthetic preservatives or heavy mineral acids in processing, favoring citric acid’s natural image and proven safety. Water treatment firms and cleaning product manufacturers lean toward greener chemicals, pushing up demand for citric acid in liquid form. Pharmaceutical and biomedical research circles eye derivatives for slow-release medicines or wound care applications, betting on citric acid’s biocompatibility. Biotech labs keep tuning fermentation for cheaper, more sustainable production, even using agricultural scraps or waste streams as feedstock. At the same time, environmental guidelines cut down on harsh chemicals in agriculture, mining, and manufacturing, which props up the value of milder options like citric acid. There’s no shortage of areas to improve: process efficiency, concentration stability, smaller environmental footprints, and smarter packaging for bulk transport. I see the substance popping up even more in new green technologies and daily life, playing a quiet but vital role in products and problems people haven’t even recognized yet.
Mention “citric acid,” and most folks think of sour candy or lemon juice. But transform it into a liquid and suddenly, it’s everywhere—watching from the ingredient list on your soda can, scrubbing stains in your kitchen, or even keeping your salad dressing just right. No big complex name, just a simple sour solution that works harder than most realize.
Look at any soda fountain, and there’s liquid citric acid ready to balance out the sweetness. Too much sugar can be cloying, but a squirt of this stuff makes flavors stand out. Anyone who's tried to can vegetables or make jam at home might recognize the punch it adds—not just for taste, but to keep colors bright and stop bacteria from taking over. That’s why home cooks and commercial kitchens both go through bottles fast.
The safety story here matters. Citric acid brings the acidity down in foods low in acid, slowing the growth of nasties that mess up your jars or your stomach. Salad dressings that separate or taste off after a couple of days often skip this ingredient; those that last in the fridge, though, almost always have it tucked inside.
People love the idea of “natural cleaning,” but vinegar sometimes leaves homes smelling worse than before. Liquid citric acid doesn’t bring that problem. With the right mix, it knocks out mineral buildup, soap scum, and even hard water stains. I’ve attacked rusty faucets and streaky shower doors at home—no gloves needed—getting results that would cost a fortune with so-called “miracle” products on TV.
It’s not just households getting into the act. Cafés use it to descale espresso machines, and there’s something satisfying about clearing out that gunk without harsh chemicals. If you’ve ever scrubbed a kettle or steam iron, you know the drill, and this liquid gets it done faster than powders.
Turn over a bottle of skin toner or a jar of face moisturizer and odds are good you’ll spot citric acid. Cosmetic makers use liquid form because it dissolves fast and spreads evenly, letting them tweak the acidity of products so skin doesn’t get irritated. I used to wonder why some cleansers stung while others never bothered me—the secret sits in that balanced acid. No white flakes or clumps from a bad mix, just a smooth finish.
Chemists reach for liquid citric acid not just because it’s safe, but for how easily it blends with other stuff. Some labs use it to control the “pH” of mixtures without messing up experiments. There’s a reason big companies ship this in drums: consistency, speed, and a track record for safety. Anywhere acids risk corroding metals, this option works without eating through steel or frying sensitive electronics.
Liquid citric acid isn’t perfect. It can sting cuts if you spill some while cleaning, and overdoing it on the food side makes things inedibly sour. Some folks point to allergic reactions, though they’re rare. Buy it from food-grade sources to cut risks. It’s also worth using just enough—too much can bother plumbing, making pipes sticky and slow over time.
Education sits at the heart of making smarter choices. With a bit of background and careful measuring, liquid citric acid keeps showing up in better, safer ways, often outshining fancier chemicals that promise more than they deliver.
People spot citric acid on product labels pretty often, especially in drinks, candy, and packaged foods. Its tart, citrusy flavor stands out. It also extends shelf life and keeps colors from fading. While powdered forms have dominated kitchens and factories for decades, liquid citric acid is gaining ground. The switch often comes down to ease of mixing and dosing in busy production lines. But with anything new, folks naturally look up safety details, and some worry about the risks.
Citric acid itself comes from fruits like lemons and limes, but most commercial production relies on fermenting sugars with specific fungi. After this process, the acid gets filtered, cleaned up, and either dried into powder or dissolved in water for the liquid version. The main difference between solid and liquid versions lies in convenience. Liquid blends quickly with other liquids or syrups, which can help food manufacturers produce consistent products at scale.
Regulators around the world have spent plenty of time reviewing citric acid. The U.S. Food and Drug Administration lists it as GRAS (Generally Recognized as Safe). European health agencies give similar approvals. These decisions rest on a long record of citric acid use stretching back more than a century. Toxicologists have tested citric acid at much higher concentrations than you'd ever eat, with no worrisome findings. The liquid version doesn’t create new health concerns as long as it’s made with food-grade ingredients and manufactured in a clean environment.
Some people point out that the production fungus for most citric acid, Aspergillus niger, can trigger allergies in rare cases if not removed. But by the time citric acid is purified, there aren’t any proteins left from the fungus, so this risk is close to zero. If anything goes wrong, it’s usually due to contamination after the acid leaves the factory, not something inherent to the acid itself.
A big question is whether eating or drinking food with extra citric acid can cause harm. For healthy adults, our bodies naturally break down citric acid quickly. We even make it ourselves as part of basic metabolism. The acid found in lemons, oranges, and grapefruit matches what’s in bottles for commercial use, so familiar food sources show that routine exposure stays safe for most people.
The story changes a bit for folks with sensitive teeth or digestive issues. Frequent sipping on acidic sodas and fruit juices can wear down tooth enamel and worsen heartburn. Dentists have seen this firsthand—one cola a day over years can definitely do a number on teeth. But the trouble isn’t with citric acid itself, but rather not rinsing with water or brushing teeth after drinking acidic stuff. Spacing out acidic treats and using a straw for tart drinks can help.
Manufacturers have a few ways to make sure liquid citric acid stays safe. Clean handling, tight temperature controls, and secure packaging prevent contamination. Clear ingredient lists help people with citrus allergies or acid sensitivities steer clear. Some companies have started listing country of origin and batch numbers for traceability, which builds trust. In my experience working with smaller food producers, customers respond positively when companies answer questions directly and show test results. Transparency wins hearts, not just regulations.
Interest in liquid citric acid keeps climbing thanks to convenience and speed on the factory floor. For now, its safety record and track record back up its use in familiar foods and drinks, as long as basic food safety principles stay in place.
Working in kitchens and small labs over the years, I’ve seen the aftermath of sloppy storage habits—leaky jugs, sticky shelves, noxious odors. Liquid citric acid seems harmless next to tough acids like sulfuric, but it’s no lemonade, either. This clear liquid can eat away at certain metals and wreak havoc if left in the wrong spot. I remember once opening a supply cabinet to find an unmarked bottle of the stuff corroding its own cap. No one wants a chemical mess or worse, a safety incident.
Failing to store liquid citric acid correctly means more than just replacing ruined shelves. A plastic gallon jug perched among pantry ingredients or under a sink won’t cut it. Plastics like high-density polyethylene (HDPE) or polypropylene handle acids like citric far better than glass or random plastics. A friend learned this the hard way after a container cracked during a cold snap, leaking acid on everything nearby.
Exposed metal lids can react with the acid, especially if the bottle sits around too long or if the cap has a poorly-fitted liner. I always suggest buying containers with specialized corrosion-resistant lids. Keeping the bottle tightly sealed blocks dust, moisture, and accidental evaporation, which helps the contents last longer and keeps everything tidy.
Putting a bottle of liquid citric acid next to cleaning supplies, food, or even on a sun-soaked window sill is just asking for trouble. Heat and direct light speed up breakdown and reduce the shelf life, sometimes even changing the acidity. I store mine on a steady shelf, well away from the heat of ovens or sunlight, and never above eye-level to avoid spills during handling. A spill from up high turns a minor slip into a potential chemical burn.
I’m not a fan of storing chemicals under sinks, even if space is tight. Moisture builds up fast under there, and more than once I’ve caught mold or a sticky residue crawling up containers when folks forget to close things properly. Cool, dry storage spaces cut down on surprises.
Labels save the day, especially if you’re moving citric acid from large commercial carboys into smaller bottles. I keep permanent markers nearby and write the name, concentration, and fill date on every single bottle. That way, there’s no guesswork if someone else needs to grab it. Unlabeled containers tend to get misplaced or, worse, misused.
Leaks and spills don’t happen every week, but even a small one can create a slip risk or damage to surfaces, depending on what’s underneath. I keep some baking soda handy for quick neutralization in case of an accident. Gloves aren’t overkill, either. After helping clean up someone’s acid mess with a bare hand, I spent days with cracked skin—it’s not something anyone wants to repeat.
Folks with kids or pets in the house should lock away all acids—curiosity and clear liquids mix badly. I’ve seen cats knock bottles from shelves and kids drawn to mystery jugs marked only with faded tape. Even a plain child-proof cabinet can make a world of difference.
So, from restaurants to classrooms to backyard workshops, thinking through each step of storage cuts back on risk, waste, and stress. It’s not just about following rules—it’s about making the day a little safer and cleaner for everyone in the space.
Ask around in any kitchen, food production floor, or cleaning supplies warehouse, and you’ll find that liquid citric acid isn’t just some magic ingredient. Folks rely on it to bring a sharp tang to drinks, to clean glass so it shines, or keep preserves shelf-stable for the long haul. When people talk about “strength,” most of the time they’re referring to the citric acid's concentration — usually listed as a percentage.
It’s tempting to think that one liquid citric acid is just like another. That’s not true at all. These bottles on the market often swing between 30% and 50% citric acid by weight. If you’ve only worked with powders before, a bottle at 50% catches your attention — that’s a lot of punch packed into one solution. A restaurant supply place once handed me both types to try in a soda recipe. The 50% coupe made the batch taste just right, but the 30% version was way too weak by comparison.
Commercial kitchens measure the strength so their recipes don’t go sideways. Grandma’s old lemonade doesn’t taste the same if you use a double-strong acid by mistake, your teeth don’t thank you either. In food and beverage plants, one wrong move with an over-concentrated acid throws everything off — the pH balance drops, flavors skew, and suddenly costs go up as more water gets pumped in to bring it back in line.
Walk through a flavor factory or a canning operation and you’ll spot hazard labels warning about high-strength acids. Most bottled solutions supplied for food tasks top out near 50% concentration. This figure isn’t arbitrary: the US Food and Drug Administration and several international bodies watch those numbers closely since misuse can corrode metal pipes, damage skin, or flat-out ruin a food batch.
Some companies stick to 30% for a reason. At this level, it’s safer to handle, easier to measure out, and less likely to cause product recalls. I remember reading about a beer brewery that lost thousands of dollars because a worker grabbed a super-strong acid by mistake — the pH plummeted, the wort soured, and their tanks needed deep cleaning from damage. Handling matters more than you think.
Folks shopping for liquid citric acid should always check the label. If it just says “liquid citric acid” with no details, that’s a red flag. Responsible vendors lay out the exact percentage. When you don’t see it, reach out and ask, or move on to a supplier that lists it out in black and white.
For people working in food, drink, or industrial settings, setting up standard operating procedures around acid strength pays off. Use color-coded containers, double-check supply room inventory, and put up big, clear signs. Too many mistakes happen just because someone grabbed the wrong strength in a hurry. At home, you don’t want to guess your way through pickling either — standardized measuring tools help get that tang just right, without any unwanted surprises.
Citric acid isn’t something you want to take lightly, especially in its liquid form. Getting the right strength affects taste, safety, and shelf life. If there’s confusion, speak up — ask questions, read the labels, and gatekeep what goes into your products or meals. Choosing the right concentration isn’t just about following the rules, but about protecting quality at every stage.
Citric acid comes from citrus fruits, but the liquid kind isn’t just squeezed from lemons. Factories often make it by fermenting sugars, and the result is a safe, food-grade cleaner that’s been in kitchens and factories for generations. Dishwashers, kettles, and coffee machines love the stuff. Limescale builds up in appliances over time, and that white crust laughs at traditional soap and water. Acidic cleaners break the mineral deposits down so they can rinse away. Liquid citric acid in particular works fast, doesn’t cause much fuss, and won’t eat through your metal parts like some of the industrial-grade stuff.
Anyone who ever soaked a kettle with liquid citric acid knows that fizzing feeling when the scale dissolves. That’s not just satisfying to watch—it’s proof the cleaner’s doing its job. Mineral deposits in kettles and coffee pots get loosened, so water flows better and tastes the way it should. Tile grout, taps, and showerheads can be wiped down with a citric acid solution as well. Soap scum and hard water marks stop returning when something acidic cuts through the buildup.
The appeal keeps growing because of safety and smell. Chemical cleaners like bleach or harsh descalers fill the kitchen with stinging fumes. Small kids and pets don’t need to inhale that. Liquid citric acid doesn’t sting the nose. If someone’s ever mixed it with baking soda for a fizzy volcano, they know it’s not much harsher than orange juice—assuming they’re handling it responsibly.
Many modern cleaning products bring more unwanted baggage than just what’s listed on the label. Traces of toxic ingredients slip down the drain and end up in places they shouldn’t go. River and lake ecosystems can struggle with surfactants, phosphates, and synthetic chemicals. Citric acid breaks down naturally. Once it’s done cleaning, microorganisms eat up the remains. The path from dirty sink to clean water feels a lot simpler.
Liquid citric acid handles a lot, but it doesn’t play well with every surface. Natural stone like granite and marble doesn’t appreciate acid—they etch, dull, or stain. Some metals (aluminum, for one) also change color if left to soak for too long, so it takes a bit of care. Personal experience says never leave the solution sitting for hours, even on safe surfaces. One distracted afternoon can mean a pitted saucepan rim or faint marks on tiles. Diluting properly means less drama, and rinsing thoroughly never hurts.
Another thing: People chasing a spotless, hospital-level shine may bump into the limits of citric acid. It cuts through limescale, but doesn’t disinfect the way bleach does. Germs and viruses sometimes need a stronger approach. For kitchens and bathrooms where bacteria could lurk, extra steps or different products may be needed.
Mixing up a bottle of liquid citric acid at home starts with finding the powder—grocery stores stock it in the canning aisle. A tablespoon mixed with a cup of water cleans kettle scale after a quick soak. Reusable spray bottles, filled with a weaker solution, tackle kitchen taps and soap-streaked glass. Wiping and rinsing right away avoids streaks and corrosion. Clear labels matter if anyone else is reaching for cleaning products in the house: never put acid where kids expect water!
For businesses hoping to go “greener,” swapping harsh descalers for citric acid solutions makes a real difference in the workplace. Janitors avoid caustic burns and can wash mop heads out in the regular sink. The only trick involves paying attention to surfaces—what’s clean can also stay undamaged. Overall, this old-fashioned cleaner earns a spot under the sink simply because it does a proper job with less worry in the mix.
| Names | |
| Preferred IUPAC name | 2-hydroxypropane-1,2,3-tricarboxylic acid |
| Other names |
Sour Salt Citric Acid Solution Lemon Salt Solution |
| Pronunciation | /ˈlɪkwɪd ˈsɪtrɪk ˈæsɪd/ |
| Identifiers | |
| CAS Number | 77-92-9 |
| 3D model (JSmol) | C(C(=O)O)C(=O)O |
| Beilstein Reference | 4140833 |
| ChEBI | CHEBI:30769 |
| ChEMBL | CHEMBL1377 |
| ChemSpider | 552 |
| DrugBank | DB04272 |
| ECHA InfoCard | 13f1e7fa-53a6-4651-b236-fc52f62d796a |
| EC Number | 77-92-9 |
| Gmelin Reference | 3657 |
| KEGG | C00158 |
| MeSH | D02.241.223.560.280 |
| PubChem CID | 311 |
| RTECS number | GE7350000 |
| UNII | J41CSQ7QDS |
| UN number | UN3265 |
| CompTox Dashboard (EPA) | DTXSID7020837 |
| Properties | |
| Chemical formula | C6H8O7 |
| Molar mass | 192.12 g/mol |
| Appearance | Clear, colorless to pale yellow liquid |
| Odor | Odorless |
| Density | 1.25 g/cm³ |
| Solubility in water | Very soluble |
| log P | -1.72 |
| Vapor pressure | Negligible |
| Acidity (pKa) | pKa 3.13 |
| Basicity (pKb) | 1.74 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.363 |
| Viscosity | Water like |
| Dipole moment | 2.6 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 198.4 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1555 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -1986 kJ/mol |
| Pharmacology | |
| ATC code | A09AB13 |
| Hazards | |
| Main hazards | Causes serious eye irritation. |
| GHS labelling | GHS02, GHS07 |
| Pictograms | GHS07,GHS05 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | Keep out of reach of children. Do not get in eyes, on skin, or on clothing. Wear protective gloves/protective clothing/eye protection/face protection. Wash thoroughly after handling. |
| NFPA 704 (fire diamond) | 2-0-0 |
| Lethal dose or concentration | LD₅₀ (oral, rat): 3,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): 3000 mg/kg (oral, rat) |
| NIOSH | B504 |
| PEL (Permissible) | PEL: 15 mg/m³ |
| REL (Recommended) | 25 ml/L |
| IDLH (Immediate danger) | Not Established |
| Related compounds | |
| Related compounds |
Citric acid monohydrate Citric acid anhydrous Sodium citrate Potassium citrate Calcium citrate |
