E7401
3-エトキシ-1-プロパノール
97%
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この商品について
化学式:
C2H5O(CH2)3OH
CAS番号:
分子量:
104.15
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
203-861-2
MDL number:
Assay:
97%
Form:
liquid
Quality 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
保管分類
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
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
第4類:引火性液体 + 第二石油類 + 危険等級III + 非水溶性液体
fsl
E7401-25G: + E7401-VAR: + E7401-BULK: + E7401-5G:
jan
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