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112267

Sigma-Aldrich

Propyl propionate

99%

Synonym(s):

Propyl propanoate

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About This Item

Linear Formula:
CH3CH2COOCH2CH2CH3
CAS Number:
Molecular Weight:
116.16
Beilstein:
1699993
EC Number:
MDL number:
UNSPSC Code:
12352100
eCl@ss:
39022259
PubChem Substance ID:
NACRES:
NA.22

vapor density

4 (vs air)

Quality Level

Assay

99%

refractive index

n20/D 1.393 (lit.)

bp

122-124 °C (lit.)

mp

−76 °C (lit.)

density

0.881 g/mL at 25 °C (lit.)

SMILES string

CCCOC(=O)CC

InChI

1S/C6H12O2/c1-3-5-8-6(7)4-2/h3-5H2,1-2H3

InChI key

MCSINKKTEDDPNK-UHFFFAOYSA-N

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General description

Propyl propionate and water mixtures can be separated by pervaporation using PEBA membranes. The diffusivity of pure propyl propionate in the PEBA membrane is about 28 times higher than pure water diffusivity.

Application

Propyl propionate is a general reagent which can be used in various transesterification reactions.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Acute Tox. 4 Inhalation - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

75.2 °F - closed cup - Information taken from reference works and the literature.

Flash Point(C)

24 °C - closed cup - Information taken from reference works and the literature.

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Permselectivity, solubility and diffusivity of propyl propionate/water mixtures in poly (ether block amide) membranes.
Mujiburohman M and Feng X.
Journal of Membrane Science , 300(1), 95-103 (2007)
Lipase-catalyzed synthesis of aliphatic poly (carbonate-co-esters).
Jiang Z, et al.
Macromolecules, 41(13), 4671-4680 (2008)
Propyl Propionate Methanolysis Kinetics: Experiment and Modeling.
Povarov V G and Keresten A A
The Journal of Physical Chemistry, 117(38), 9115-9119 (2013)
Qing Zhang et al.
Food chemistry, 243, 151-161 (2017-11-18)
To investigate the non-aldehyde volatile profile resulting from deep-fat frying, volatile compounds formed during the processes of heating soybean oil (SO), frying wheat dough (WD), and frying chicken breast meat (CBM) were comparatively studied. By using gas chromatography-mass spectrometry and

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