02529
2-Ethylhexanoic acid
analytical standard
Sinónimos:
2-Ethylcaproic acid
About This Item
Productos recomendados
grade
analytical standard
Quality Level
vapor density
4.98 (vs air)
vapor pressure
<0.01 mmHg ( 20 °C)
10 mmHg ( 115 °C)
assay
≥99.5% (GC)
autoignition temp.
699 °F
shelf life
limited shelf life, expiry date on the label
expl. lim.
1.04 %, 135 °F
8.64 %, 188 °F
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
refractive index
n20/D 1.425 (lit.)
n20/D 1.425
bp
228 °C (lit.)
density
0.903 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCCCC(CC)C(O)=O
InChI
1S/C8H16O2/c1-3-5-6-7(4-2)8(9)10/h7H,3-6H2,1-2H3,(H,9,10)
InChI key
OBETXYAYXDNJHR-UHFFFAOYSA-N
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General description
Application
Other Notes
The collision cross section (CCS) measurement was provided by Waters Corporation, using the SYNAPT XS mass spectrometer.
For a description and overview of how ion mobility enables the measurement of the CCS of an ion visit ims.waters.com.
Further information on the SYNAPT XS mass spectrometer can be found on the IMS microsite and product webpage.
TWCCS measurements are expected to be within 2% of this reference value.
P/N 02529 is part of the Waters Extractables & Leachables UNIFI scientific library which can be downloaded from Waters Marketplace.
signalword
Danger
hcodes
Hazard Classifications
Repr. 1B
Storage Class
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk_germany
WGK 1
flash_point_f
237.2 °F - closed cup
flash_point_c
114 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Protocolos
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.
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