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Merck

320358

Isobutyraldehyde

98%

Synonym(s):

2-Methylpropanal, 2-Methylpropionaldehyde

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About This Item

Linear Formula:
(CH3)2CHCHO
CAS Number:
78-84-2
Molecular Weight:
72.11
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
24859261
EC Number:
201-149-6
Beilstein/REAXYS Number:
605330
MDL number:
MFCD00006980
Assay:
98%
Form:
liquid

Key Documents

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InChI key

AMIMRNSIRUDHCM-UHFFFAOYSA-N

InChI

1S/C4H8O/c1-4(2)3-5/h3-4H,1-2H3

SMILES string

[H]C(=O)C(C)C

vapor density

2.5 (vs air)

vapor pressure

66 mmHg ( 4.4 °C)

assay

98%

form

liquid

autoignition temp.

384 °F

expl. lim.

10 %, 25 °F, 2 %, 32 °F

Quality Level

100

bp

63 °C (lit.)

mp

−65 °C (lit.)

solubility

60 g/L at 25 °C

density

0.79 g/mL at 25 °C (lit.)

functional group

aldehyde

storage temp.

2-8°C

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Related Categories

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

hcodes

H225,H319

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

-11.2 °F - closed cup

flash_point_c

-24 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT3795
SHBQ2090
SHBL3995
SHBH3283V
SHBF6424V

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Hyunwoo Kim et al.
Organic letters, 11(1), 157-160 (2008-12-10)
Addition of isobutyraldehyde to 1,2-bis(2-hydroxyphenyl)-1,2-diaminoethane (mother diamine) cleanly gives a stable, fused imidazolidine-dihydro-1,3-oxazine ring complex. However, vigorous heating of the fused ring complex gives the diaza-Cope rearrangement product with excellent yield and stereoselectivity. A variety of alkyl aldehydes have been
Bettina M Pause et al.
Psychophysiology, 40(2), 209-225 (2003-06-25)
The aim of the present study was to investigate the similarities and differences in the olfactory and visual processing of emotional stimuli in healthy subjects and in patients with major depressive disorder (MDD). Twenty-five inpatients were investigated after admission to
Bart A Smit et al.
Journal of agricultural and food chemistry, 52(5), 1263-1268 (2004-03-05)
Formation of flavor compounds from branched-chain alpha-keto acids in fermented foods such as cheese is believed to be mainly an enzymatic process, while the conversion of phenyl pyruvic acid, which is derived from phenylalanine, also proceeds chemically. In this research
Henrietta A Headlam et al.
Free radical biology & medicine, 36(9), 1175-1184 (2004-04-15)
Exposure of proteins to radicals in the presence of O2 gives both side-chain oxidation and backbone fragmentation. These processes can be interrelated, with initial side-chain oxidation giving rise to backbone damage via transfer reactions. We have shown previously that alkoxyl
Shota Atsumi et al.
Nature biotechnology, 27(12), 1177-1180 (2009-11-17)
Global climate change has stimulated efforts to reduce CO(2) emissions. One approach to addressing this problem is to recycle CO(2) directly into fuels or chemicals using photosynthesis. Here we genetically engineered Synechococcus elongatus PCC7942 to produce isobutyraldehyde and isobutanol directly
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