94425
Propionic acid
analytical standard
Synonym(s):
Acid C3, Propanoic acid, Propanyl acid
About This Item
Recommended Products
grade
analytical standard
Quality Level
vapor density
2.55 (vs air)
vapor pressure
2.4 mmHg ( 20 °C)
Assay
≥99.5% (GC)
autoignition temp.
955 °F
shelf life
limited shelf life, expiry date on the label
expl. lim.
12.1 %
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
refractive index
n20/D 1.386 (lit.)
n20/D 1.386
bp
141 °C (lit.)
mp
−24-−23 °C (lit.)
solubility
H2O: soluble
density
0.993 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCC(O)=O
InChI
1S/C3H6O2/c1-2-3(4)5/h2H2,1H3,(H,4,5)
InChI key
XBDQKXXYIPTUBI-UHFFFAOYSA-N
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General description
Application
Recommended products
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point(F)
129.2 °F - closed cup
Flash Point(C)
54 °C - closed cup
Personal Protective Equipment
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 soluble liquid
ISHL Indicated Name
Substances Subject to be Indicated Names
ISHL Notified Names
Substances Subject to be Notified Names
JAN Code
94425-5ML-F:4548174002223
94425-VAR-F:
94425-1ML-F:4548174002216
94425-BULK-F:
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Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid
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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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