E7401
3-Ethoxy-1-propanol
97%
Se connecter pour consulter les tarifs organisationnels et contractuels.
Sélectionner une taille de conditionnement
Changer de vue
A propos de cet article
Formule linéaire :
C2H5O(CH2)3OH
Numéro CAS:
Poids moléculaire :
104.15
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
203-861-2
MDL number:
Assay:
97%
Form:
liquid
Service technique
Besoin d'aide ? Notre équipe de scientifiques expérimentés est là pour vous.
Laissez-nous vous aiderQuality Level
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
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 3
Classe de stockage
3 - Flammable liquids
wgk
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
Faites votre choix parmi les versions les plus récentes :
Déjà en possession de ce produit ?
Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.
Shanshan Fan et al.
Food research international (Ottawa, Ont.), 137, 109349-109349 (2020-11-26)
Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory analysis, aroma extract
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity.
Eduardo Coelho et al.
Journal of food science and technology, 54(12), 4112-4122 (2017-11-01)
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