58360
Isobutyric acid
puriss. p.a., ≥99.5%
Synonym(s):
2-Methylpropionic acid
About This Item
Recommended Products
vapor density
3.04 (vs air)
Quality Level
vapor pressure
1.5 mmHg ( 20 °C)
grade
puriss. p.a.
Assay
≥99.5% (GC)
≥99.5%
autoignition temp.
824 °F
expl. lim.
10 %
impurities
≤0.2% water
refractive index
n20/D 1.393 (lit.)
n20/D 1.393
bp
153-154 °C (lit.)
mp
−47 °C (lit.)
density
0.95 g/mL at 25 °C (lit.)
cation traces
Al: ≤0.5 mg/kg
Ba: ≤0.1 mg/kg
Bi: ≤0.1 mg/kg
Ca: ≤0.5 mg/kg
Cd: ≤0.05 mg/kg
Co: ≤0.02 mg/kg
Cr: ≤0.02 mg/kg
Cu: ≤0.02 mg/kg
Fe: ≤0.1 mg/kg
K: ≤0.5 mg/kg
Li: ≤0.1 mg/kg
Mg: ≤0.1 mg/kg
Mn: ≤0.02 mg/kg
Mo: ≤0.1 mg/kg
Na: ≤2 mg/kg
Ni: ≤0.02 mg/kg
Pb: ≤0.1 mg/kg
Sr: ≤0.1 mg/kg
Zn: ≤0.1 mg/kg
SMILES string
CC(C)C(O)=O
InChI
1S/C4H8O2/c1-3(2)4(5)6/h3H,1-2H3,(H,5,6)
InChI key
KQNPFQTWMSNSAP-UHFFFAOYSA-N
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General description
Application
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point(F)
131.0 °F - closed cup
Flash Point(C)
55 °C - closed cup
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Protocols
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
Separation of Acetone; Acetic acid; Propionic acid; Ethyl butyrate; Ethanol; Isoamyl acetate; Isobutyric acid; 3-Methyl-2-butanol; Methyl acetate; 1-Propanol; Acetal, ≥98%, FG; 2-Methyl-1-pentanol; Butyl acetate; Ethyl propionate; 3-Pentanol; 2-Pentanol, 98%; Ethyl isobutyrate; Isobutyl acetate; Acetaldehyde; Furfural; Butyric acid; Methanol; Ethyl acetate
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