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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

Quality Level

100

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

signalword

Warning

Hazard Classifications

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

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

129.2 °F - closed cup

flash_point_c

54 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Eduardo Coelho et al.
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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

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