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Citric Acid

C6H8O7 acid

Properties

StateSolid (white crystalline powder)
ColorWhite (colorless in solution)
SolubilityHighly soluble in water (730 g/L at 20°C)
Melting Point153°C
Boiling PointDecomposes above 175°C

About Citric Acid

Citric acid is a triprotic α-hydroxy carboxylic acid with three pKa values stepping from 3.13 to 4.76 to 6.40, which means a single compound can buffer effectively across more than three pH units — that's why it's the backbone of the McIlvaine buffer (citric acid + Na2HPO4) that biochemists reach for when they need a continuous pH 2.6–7.6 buffer series for enzyme kinetics. The structure has three carboxylate groups arranged on a propane backbone with a central tertiary hydroxyl, and that combination of α-hydroxy plus three COOH makes it an outstanding chelator: log K1 for Ca²⁺ is 4.7, for Fe³⁺ it's 11.5, which is exactly why citrate is the standard preservative in blood-collection tubes (binds Ca²⁺ and stops the coagulation cascade) and in dishwasher tablets (sequesters hard-water ions before they can scale glassware). The molecule sits at the intersection of metabolism and the entire bioenergetic logic of aerobic life: in the TCA cycle, citrate is the first product of acetyl-CoA condensing with oxaloacetate, and the eight enzymatic steps that follow generate three NADH, one FADH2, and one GTP per acetyl unit oxidized. Industrially, every gram of commercial citric acid (~2.7 million tonnes/year) comes from Aspergillus niger fermentation of corn-sugar or molasses, a process pioneered by Pfizer in 1919 that displaced the older Italian lemon-extraction industry within a decade. You'll find citric acid (E330) in roughly 80% of carbonated soft drinks, every gummy candy on a shelf, and in pH-adjusted hair-care products where it shifts cuticle alignment to make hair shinier.

Where you'll encounter it

If you've ever descaled a kettle by boiling 20 g of citric acid in a liter of water, you've watched its calcium-chelation chemistry happen in real time — the limescale fizzes off the heating element as Ca²⁺ leaves the carbonate matrix and binds citrate. In a biochem lab, citrate buffer is what you load into a Bio-Rex resin column for cation-exchange chromatography of amino acids on the old Spinco analyzers, and citrate phosphate dextrose (CPD) is what's in every blood-bag bag at the Red Cross — citrate to chelate calcium, phosphate to buffer, dextrose to keep red cells alive for 35 days at 4 °C.

Common Uses

  • Acidulant and preservative (E330) in carbonated soft drinks, gummies, jams, and canned tomatoes
  • Anticoagulant in CPD blood-collection bags by chelating Ca²⁺ to block the coagulation cascade
  • McIlvaine buffer component (with Na2HPO4) for continuous pH 2.6–7.6 enzyme-kinetics buffers
  • Calcium and iron chelator in dishwasher tablets and stainless-steel passivation rinses
  • Effervescent disintegrant in pharmaceutical tablets paired with sodium bicarbonate
  • Cuticle-flattening pH adjuster in shampoos and conditioners targeting pH 4.5–5.5
  • Citrate-phosphate antigen-retrieval buffer for paraffin-embedded immunohistochemistry
  • Substrate analog for ATP-citrate lyase inhibitor screening in metabolic disease research

Safety Information

FDA Generally Recognized as Safe (GRAS, 21 CFR 184.1033). Acute oral toxicity is very low (LD50 in rats ~3000 mg/kg). GHS H319 (causes serious eye irritation) for the solid powder. Concentrated solutions (>10%) can cause skin and respiratory tract irritation. The most common practical concern is dental erosion — citric acid solutions below pH 3 dissolve hydroxyapatite in tooth enamel, which is why frequent sipping of acidic sodas is associated with non-carious enamel loss. OSHA does not list a PEL. The fermentation-derived material can rarely contain trace allergens from corn or soy substrates, an issue for severe-allergy formulations.

This safety summary is for educational reference only and may not be complete. It is not a substitute for Safety Data Sheets (SDS), medical advice, or professional chemical safety guidance. Always consult appropriate SDS and qualified professionals before handling chemicals.

Constituent Elements

Frequently Asked Questions

What is the molar mass of citric acid?
Citric acid (C6H8O7) is 192.124 g/mol: 6 carbons at 12.011 (72.066), 8 hydrogens at 1.008 (8.064), and 7 oxygens at 15.999 (111.993). The monohydrate (C6H8O7·H2O), which is what you'll often find on a supermarket shelf labeled 'sour salt,' is 210.14 g/mol — a useful detail when weighing out for a buffer recipe that specifies anhydrous.
What is the citric acid cycle?
Eight enzymatic steps, all in the mitochondrial matrix, that oxidize acetyl-CoA (from glycolysis, fatty-acid β-oxidation, and amino-acid catabolism) to two CO2 while reducing 3 NAD⁺ to NADH, 1 FAD to FADH2, and phosphorylating GDP to GTP per turn. Citrate is the entry point — citrate synthase condenses oxaloacetate with acetyl-CoA — and after isomerization to isocitrate, the cycle decarboxylates twice (isocitrate → α-ketoglutarate → succinyl-CoA), then regenerates oxaloacetate through fumarate and malate. The reduced cofactors feed Complex I and II of the electron transport chain to produce ATP.
How is commercial citric acid actually produced?
Aspergillus niger grown in submerged-fermentation tanks on corn syrup or molasses, with manganese deliberately stripped from the medium because Mn²⁺ stimulates the TCA cycle past citrate and stops accumulation. Under those Mn-deficient conditions the mold dumps citrate into the medium as a metabolic overflow, reaching ~150 g/L at 80–90% theoretical yield. The broth is filtered, treated with calcium hydroxide to precipitate calcium citrate, then redissolved in sulfuric acid to give CaSO4 (gypsum waste) and the recovered citric acid solution, which is crystallized either as the anhydrous form (above 36.6 °C) or the monohydrate (below).