W510106
3-Pentanone
≥99%
동의어(들):
Diethyl ketone
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크기 선택
보기 변경
제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
CH3CH2COCH2CH3
CAS 번호:
Molecular Weight:
86.13
Flavis number:
7.084
PubChem Substance ID:
UNSPSC Code:
12164502
Council of Europe no.:
2350
NACRES:
NA.21
EC Number:
202-490-3
MDL number:
Beilstein/REAXYS Number:
635749
Organoleptic:
ethereal
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
Quality Level
vapor density
3 (vs air)
vapor pressure
20 mmHg ( 28 °C), 28.1 mmHg ( 20 °C)
assay
≥99%
form
liquid
autoignition temp.
845 °F
refractive index
n20/D 1.392 (lit.)
pH
6.2 (20 °C, 50 g/L)
bp
101.5 °C (lit.)
mp
−42 °C (lit.)
density
0.813 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
ethereal
SMILES string
CCC(=O)CC
InChI
1S/C5H10O/c1-3-5(6)4-2/h3-4H2,1-2H3
InChI key
FDPIMTJIUBPUKL-UHFFFAOYSA-N
General description
3-Pentanone is a volatile alcohol that is reported to occur in amaranthus, guava, and roasted coffee.
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
target_organs
Central nervous system, Respiratory system
supp_hazards
저장 등급
3 - Flammable liquids
wgk
WGK 1
flash_point_f
44.6 °F
flash_point_c
7 °C
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
The volatile constituents of roasted coffee.
Johnston WR & Frey CN
Journal of the American Chemical Society, 60(7), 1624-1627 (1938)
Volatile constituents of guava fruits (Psidium guajava L.) and canned puree.
Nishimura O, et al.
Journal of Agricultural and Food Chemistry, 37(1), 139-142 (1989)
Identification of volatile allelochemicals fromAmaranthus palmeri S. Wats.
Connick WJ, et al.
Journal of Chemical Ecology, 13(3), 463-472 (1987)