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Safety Information

E7401

Sigma-Aldrich

3-Ethoxy-1-propanol

97%

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About This Item

Linear Formula:
C2H5O(CH2)3OH
CAS Number:
111-35-3
Molecular Weight:
104.15
EC Number:
203-861-2
MDL number:
MFCD00002948
UNSPSC Code:
12352100
PubChem Substance ID:
24894645
NACRES:
NA.22

Assay

97%

form

liquid

refractive index

n20/D 1.417 (lit.)

bp

160-161 °C (lit.)

density

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

InChI key

XHMWPVBQGARKQM-UHFFFAOYSA-N

Related Categories

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H319,H332

Hazard Classifications

Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

129.2 °F - closed cup

Flash Point(C)

54 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 2 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

E7401-25G:
E7401-VAR:
E7401-BULK:
E7401-5G:

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Certificates of Analysis (COA)

Lot/Batch Number
STBF5279V
S67129V
S67129
08828PD
S32062

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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
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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

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