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513431

Luperox® AFR40, Benzoyl peroxide solution

40 wt. % in dibutyl phthalate

Synonym(s):

Benzoyl peroxide, blend in dibutyl phthalate

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About This Item

Linear Formula:
(C6H5CO)2O2
CAS Number:
94-36-0
Molecular Weight:
242.23
NACRES:
NA.23
PubChem Substance ID:
24873692
UNSPSC Code:
12162002
MDL number:
MFCD00003071
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Quality Level

200

reaction suitability

reagent type: oxidant

concentration

40 wt. % in dibutyl phthalate

storage temp.

2-8°C

SMILES string

O=C(OOC(=O)c1ccccc1)c2ccccc2

InChI

1S/C14H10O4/c15-13(11-7-3-1-4-8-11)17-18-14(16)12-9-5-2-6-10-12/h1-10H

InChI key

OMPJBNCRMGITSC-UHFFFAOYSA-N

Application

Polymerization initiator.

Legal Information

Product of Arkema Inc.
Luperox is a registered trademark of Arkema Inc.

signalword

Danger

Storage Class

5.2 - Organic peroxides and self-reacting hazardous materials

flash_point_f

203.0 °F - closed cup

flash_point_c

95 °C - closed cup

Hazard Classifications

Aquatic Acute 1 - Aquatic Chronic 1 - ED ENV 1 - ED HH 1 - Eye Irrit. 2 - Org. Perox. E - Repr. 1B - Skin Sens. 1

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Certificates of Analysis (COA)

Lot/Batch Number
MKCZ9755
MKCX3607
MKCV1630
MKCR7554
MKCP7773

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Adam J Friedman et al.
The Journal of investigative dermatology, 133(5), 1231-1239 (2012-11-30)
Advances in nanotechnology have demonstrated potential application of nanoparticles (NPs) for effective and targeted drug delivery. Here we investigated the antimicrobial and immunological properties and the feasibility of using NPs to deliver antimicrobial agents to treat a cutaneous pathogen. NPs
Suzanne M Jervis et al.
Journal of food science, 78(2), R129-R137 (2013-01-22)
Whey is a value-added product that is utilized in many food and beverage applications for its nutritional and functional properties. Whey and whey products are generally utilized in dried ingredient applications. One of the primary sources of whey is from
E J Kang et al.
Journal of food science, 77(7), C818-C823 (2012-07-05)
Residual annatto colorant (norbixin) in fluid Cheddar cheese whey can be bleached. The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein. The objective of this study
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