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Merck

55795

Supelco

乙醛缩二乙醇

analytical standard

别名:

1,1-二乙氧基乙烷, 乙缩醛

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About This Item

线性分子式:
CH3CH(OC2H5)2
CAS号:
分子量:
118.17
Beilstein:
1098310
EC號碼:
MDL號碼:
分類程式碼代碼:
12352114
PubChem物質ID:
NACRES:
NA.24

等級

analytical standard

品質等級

蒸汽密度

4.1 (vs air)

蒸汽壓力

20 mmHg ( 20 °C)
8 mmHg ( 8 °C)

化驗

≥98.0% (GC)

自燃溫度

446 °F

儲存期限

limited shelf life, expiry date on the label

expl. lim.

10.4 %

折射率

n20/D 1.379-1.383 (lit.)

bp

102 °C (lit.)

密度

0.831 g/mL at 25 °C (lit.)

應用

cleaning products
cosmetics
food and beverages
personal care

形式

neat

SMILES 字串

CCOC(C)OCC

InChI

1S/C6H14O2/c1-4-7-6(3)8-5-2/h6H,4-5H2,1-3H3

InChI 密鑰

DHKHKXVYLBGOIT-UHFFFAOYSA-N

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一般說明

Acetaldehyde diethyl acetal is one of the precursors utilized for the synthesis of fragrances and pharmaceutical products.

應用

Acetaldehyde diethyl acetal may be used as a reference standard for the determination of acetaldehyde diethyl acetal in:
  • Wine vinegars by headspace sorptive extraction−thermal desorption−gas chromatography−mass spectrometry (HSSE−TD−GC−MS).
  • Distilled spirits by GC with flame ionization detection (FID) as well as GC-FID-MS.
  • Organic red wines derived from Saccharomyces cerevisiae strains by GC-FID as well as HSSE-GC−MS.
  • Cognac (brandy) by HS-GC-MS.

象形圖

FlameExclamation mark

訊號詞

Danger

危險聲明

危險分類

Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

<68.0 °F - closed cup

閃點(°C)

< 20 °C - closed cup


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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其他客户在看

Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars
Callejon RM, et al.
Journal of Chromatography A, 1204(1), 93-103 (2008)
Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
Callejon RM, et al.
Analytica Chimica Acta, 660(1-2), 68-75 (2010)
Differences in concentration of principal volatile constituents in traditional Greek distillates
Apostolopoulou AA, et al.
Food Control, 16(2), 157-164 (2005)
Synthesis of diethylacetal: thermodynamic and kinetic studies
Silva VMTM and Rodrigues AE
Chemical Engineering Science, 56(4), 1255-1263 (2001)
Fast determination of principal volatile compounds in distilled spirits.
Lopez-Vazquez C, et al.
Food Control, 21(11), 1436-1441 (2010)

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