Formic anhydride can be isolated by low-temperature, low-pressure distillation, but decomposes on heating above room temperature. It decomposes into formic acid and carbon monoxide. The decomposition of formic anhydride may be catalyzed by formic acid. Formic anhydride can be detected in the gas-phase reaction of ozone with ethylene. The molecule is planar in the gas phase. Formic anhydride Formic anhydride, also called methanoic anhydride, is an organic compound with the chemical formula and a structural formula of (H(C=O)−)O. It can be viewed as the anhydride of formic acid (HCOOH). Formic anhydride can be obtained by reaction of formyl fluoride with sodium formate
Kojic acid Kojic acid Kojic acid is a chelation agent produced by several species of fungi, especially "Aspergillus oryzae", which has the Japanese common name "koji". Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances. It forms a bright red complex with ferric ions. C-Labeling studies have revealed at least two pathways to kojic acid. In the usual route,