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338753

Sigma-Aldrich

Furan-d4

≥98 atom % D, ≥99% (CP), contains 0.025 wt. % BHT as stabilizer

Sinônimo(s):

Tetradeuteriofuran

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About This Item

Fórmula empírica (Notação de Hill):
C4D4O
Número CAS:
6142-90-1
Peso molecular:
72.10
Número MDL:
MFCD00075149
Código UNSPSC:
12352005
ID de substância PubChem:
24860571
NACRES:
NA.12

pressão de vapor

9.63 psi ( 20 °C)

pureza isotópica

≥98 atom % D

Ensaio

≥99% (CP)

contém

0.025 wt. % BHT as stabilizer

índice de refração

n20/D 1.4202 (lit.)

p.e.

32 °C/758 mmHg (lit.)

densidade

0.991 g/mL at 25 °C

alteração de massa

M+4

temperatura de armazenamento

2-8°C

cadeia de caracteres SMILES

[2H]c1oc([2H])c([2H])c1[2H]

InChI

1S/C4H4O/c1-2-4-5-3-1/h1-4H/i1D,2D,3D,4D

chave InChI

YLQBMQCUIZJEEH-RHQRLBAQSA-N

Embalagem

This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.

Palavra indicadora

Danger

Classificações de perigo

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

-32.8 °F - closed cup

Ponto de fulgor (°C)

-36 °C - closed cup

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
MBBC8399
MBBC1163
MBBB3590V
CC0983
EB2186

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Adriana P Arisseto et al.
International journal of food science, 2013, 904349-904349 (2013-01-01)
Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant
Estefanija Bogdanova et al.
Food additives & contaminants. Part B, Surveillance, 11(2), 126-137 (2018-03-17)
This work reports data on the occurrence of nine mycotoxins and two food processing contaminants - acrylamide and furan - in a total of 100 beers produced in Latvia. Mycotoxins were detected by high-performance liquid chromatography (HPLC) coupled with time-of-flight
Aifei Xu et al.
Anais da Academia Brasileira de Ciencias, 89(1 Suppl 0), 383-390 (2017-05-12)
A simple and sensitive method for simultaneous determination of furan and vinyl acetate (VA) in vapor phase of mainstream cigarette smoke with cold trap and gas chromatography-mass spectrometry (GC-MS) was developed. A Cambridge filter pad (CFP) was placed in front
Mayela Cepeda-Vázquez et al.
Food chemistry, 245, 1025-1033 (2017-12-31)
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting
Stijn Palmers et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 32(2), 161-169 (2014-12-20)
To this day, research for furan mitigation has mostly targeted the levels of food production and handling of prepared foods by the consumer. However, part of the furan concentrations found in commercially available food products might originate from chemical deterioration

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