- Succinic acid
Chembox new
Name = Succinic acid
ImageFile = Kwas_bursztynowy007.svg
ImageFile1 = Succinic-acid-3D-balls.png
IUPACName = Butanedioic acid
OtherNames = ethane-1,2-dicarboxylic acid
Section1 = Chembox Identifiers
CASNo = 110-15-6
ChemSpiderID = 1078
SMILES = OC(CCC(O)=O)=O
Section2 = Chembox Properties
Formula = C4H6O4
MolarMass = 118.09 g/mol
Density = 1.56 g/cm³
MeltingPt = 185–187 °C
BoilingPtC = 235Succinic acid (
IUPAC systematic name : butanedioic acid; historically known as spirit of amber) is adicarboxylic acid . Succinate plays a biochemical role in thecitric acid cycle .Physical properties
At
room temperature , pure succinic acid is asolid that forms colorless, odorlesscrystals . It has amelting point of 185 °C and aboiling point of 235 °C. It is adiprotic acid. Thecarboxylate anion is called "succinate" andester s of succinic acid are called "alkyl succinates".Biochemical role
Succinate is a component of the
citric acid cycle and is capable of donatingelectron s to theelectron transfer chain via the following reaction::succinate +
FAD →fumarate + FADH2This is catalysed by the enzyme
succinate dehydrogenase (or complex II of the mitochondrial ETC). The complex is a 4 subunit membrane-bound lipoprotein which couples the oxidation of succinate to the reduction of ubiquinone. Intermediate electron carriers are FAD and three Fe2S2 clusters part of subunit B.History
Spirit of amber was procured from
amber by pulverising and distilling it using asand bath . It was chiefly used externally forrheumatic aches and pains, and internally in inveterategleet s.afety
The acid is combustible and
corrosive , capable of causing burns. "Harmful by inhalation, ingestion and through skin absorption. Wash after handling. Eye contact may cause serious damage."In
nutraceutical form as afood additive anddietary supplement , is safe and approved by theFDA .Reactions
Succinic acid can be converted to
fumaric acid by oxidation. The diethyl ester is a substrate in theStobbe condensation .Fermentation
Succinic acid is created as a byproduct of the fermentation of sugar. It lends to fermented beverages such as wine and beer a common taste that is a combination of saltiness, bitterness and acidity. [Peynaud, Emile (1984) Knowing and Making Wine.]
References
*1728
ee also
*
Oil of amber , procured by heating succinic acidExternal links
* [http://physchem.ox.ac.uk/MSDS/SU/succinic_acid.html MSDS Data]
* [http://www.cfsan.fda.gov/~dms/eafus.html FDA]
* [http://chemicalland21.com/industrialchem/organic/SUCCINIC%20ACID.htm Succinic Acid]
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