Alle Fotos(1)
Wichtige Dokumente
E7401
3-Ethoxy-1-Propanol
97%
Anmeldenzur Ansicht organisationsspezifischer und vertraglich vereinbarter Preise
Alle Fotos(1)
About This Item
Lineare Formel:
C2H5O(CH2)3OH
CAS-Nummer:
Molekulargewicht:
104.15
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
12352100
PubChem Substanz-ID:
NACRES:
NA.22
Empfohlene Produkte
Qualitätsniveau
Assay
97%
Form
liquid
Brechungsindex
n20/D 1.417 (lit.)
bp
160-161 °C (lit.)
Dichte
0.904 g/mL at 25 °C (lit.)
SMILES String
CCOCCCO
InChI
1S/C5H12O2/c1-2-7-5-3-4-6/h6H,2-5H2,1H3
InChIKey
XHMWPVBQGARKQM-UHFFFAOYSA-N
Verwandte Kategorien
Signalwort
Warning
H-Sätze
Gefahreneinstufungen
Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 3
Lagerklassenschlüssel
3 - Flammable liquids
WGK
WGK 3
Flammpunkt (°F)
129.2 °F - closed cup
Flammpunkt (°C)
54 °C - closed cup
Persönliche Schutzausrüstung
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Hier finden Sie alle aktuellen Versionen:
Besitzen Sie dieses Produkt bereits?
In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.
Kunden haben sich ebenfalls angesehen
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity.
Eduardo Coelho et al.
Journal of food science and technology, 54(12), 4112-4122 (2017-11-01)
Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four
Ana-Marija Jagatić Korenika et al.
Molecules (Basel, Switzerland), 25(18) (2020-09-26)
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
Unser Team von Wissenschaftlern verfügt über Erfahrung in allen Forschungsbereichen einschließlich Life Science, Materialwissenschaften, chemischer Synthese, Chromatographie, Analytik und vielen mehr..
Setzen Sie sich mit dem technischen Dienst in Verbindung.