43861

Furan

analytical standard

• Formule empirique (notation de Hill): C₄H₄O
• Numéro CAS: 110-00-9
• Poids moléculaire : 68.07
• Numéro Beilstein : 103221
• Numéro CE : 203-727-3
• Numéro MDL: MFCD00003222
• Code UNSPSC : 85151701
• ID de substance PubChem : 329756415
• Nomenclature NACRES : NA.24

Propriétés

• Qualité: analytical standard
• Niveau de qualité: 100
• Densité de vapeur: 2.35 (vs air)
• Pression de vapeur: 1672 mmHg ( 55 °C); 31.66 psi ( 55 °C); 493 mmHg ( 20 °C); 9.22 psi ( 20 °C)
• Pureté: ≥98.0% (GC)
• Durée de conservation: limited shelf life, expiry date on the label
• Contient: ~0.025% 2,6-di-tert-4-methylphenol as stabilizer
• Limite d'explosivité: 14.3 %
• Technique(s): HPLC: suitable; gas chromatography (GC): suitable
• Indice de réfraction: n20/D 1.421 (lit.); n20/D 1.421
• Point d'ébullition: 32 °C/758 mmHg (lit.)
• Densité: 0.936 g/mL at 25 °C (lit.)
• Application(s): cleaning products; cosmetics; environmental; food and beverages; personal care
• Format: neat
• Température de stockage: 2-8°C
• Chaîne SMILES: c1ccoc1
• InChI: 1S/C4H4O/c1-2-4-5-3-1/h1-4H
• Clé InChI: YLQBMQCUIZJEEH-UHFFFAOYSA-N

Description

Description générale

Furan is a clear and colorless liquid, and a bimolecular heterocycle, which can be used to trap unstable intermediates containing highly reactive species, via Diels-Alder cycloaddition reactions.

Furan, a naturally occurring compound associated with the flavor of food, is found at very low levels in a variety of food products and beverages. It finds applications as a solvent for resins and lacquers as well as in the preparation of organic compounds, in pharmaceuticals, etc. Furan is also reportedly identified in heat treated food products, including cooked chicken, fish protein concentrate, caramel back, canned meat, bread, coffee, etc.

Application

Furan can undergo Diels-Alder [4+2] cycloaddition reaction with maleic anhydride to form the corresponding exo and endo furan-maleic anhydride adducts.

Furan may be used as an analytical reference standard for the quantification of the analyte in heat-processed foods using gas chromatography-mass spectrometry (GC-MS).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Informations sur la sécurité

• Pictogrammes: GHS02,GHS08,GHS07
• Mention d'avertissement: Danger
• Mentions de danger: H224,H302 + H332,H315,H341,H350,H373,H412
• Conseils de prudence: P210 - P233 - P273 - P304 + P340 + P312 - P308 + P313 - P403 + P233
• Classification des risques: Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2
• Risques supp: EUH019
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): -32.8 °F - closed cup
• Point d'éclair (°C): -36 °C - closed cup