3-pyridinecarboxylic acid

CAS: 59-67-6 C6 H5 N O2 MW: 123.11125000

Identification

Nameniacin
CAS Number59-67-6
EINECS200-441-0
FDA UNII2679MF687A
Molecular FormulaC6 H5 N O2
Molecular Weight123.11125000
MDL NumberMFCD00006391
Nikkaji NumberJ2.809F
Beilstein0109591
XlogP30.40 (est)

Regulatory

FDA/DG SANTE Petitions, Reviews, Notices184.1530
FDA Mainterm (SATF)59-67-6 ; NIACIN
FDA RegulationFDA PART 101 -- FOOD LABELING

Physical Properties

Appearance white crystalline powder (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 236.00 to 238.00 °C. @ 760.00 mm Hg
Boiling Point 292.47 °C. @ 760.00 mm Hg (est)
Vapor Pressure 0.001000 mmHg @ 25.00 °C. (est)
Flash Point 267.00 °F. TCC ( 130.70 °C. ) (est)
logP (o/w) 0.360
Soluble in water, 18000 mg/L @ 25 °C (exp)

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesantistatic agents

No sensory data available

Safety Information

Oral/Parenteral Toxicityoral-rat LD50 7000 mg/kg
Dermal Toxicitysubcutaneous-rat LD50 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorynutrient supplements
Recommendation for niacin usage levels up tonot for fragrance use.
Recommendation for niacin flavor usage levels up tonot for flavor use.

American International Chemical, Inc.

Consistent sources

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Potential Uses

antistatic agents

Natural Occurrence

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Synonyms

3- carboxyl pyridine 3- carboxypyridine niacin (vitamin B3) niacin granular feed grade niacin USP powder nicotinic acid nicotinic acid USP grade 3- pyridine carboxylic acid pyridine-3-carboxylic acid pyridine-beta-carboxylic acid 3- pyridinecarboxylic acid 3- pyridylcarboxylic acid PubMed: Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry. PubMed: [Fortification and evaluation of the nixtamal tortillas]. PubMed: Whole grains, refined grains and fortified refined grains: What's the difference? PubMed: Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin. PubMed: [Development and optimization of an isotonic sports drink]. PubMed: Hard-to-cook phenomenon in common beans--a review. PubMed: Wild rice: the Indian's staple and the white man's delicacy.