471194
2-Pentanone
suitable for HPLC, 99.5%
Synonym(s):
Methyl propyl ketone
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About This Item
Linear Formula:
CH3COCH2CH2CH3
CAS Number:
Molecular Weight:
86.13
UNSPSC Code:
12190000
NACRES:
NA.21
PubChem Substance ID:
EC Number:
203-528-1
Beilstein/REAXYS Number:
506058
MDL number:
Assay:
99.5%
Grade:
HPLC grade
Technique(s):
HPLC: suitable
Bp:
101-105 °C (lit.)
Vapor pressure:
27 mmHg ( 20 °C)
grade
HPLC grade
Quality Level
vapor pressure
27 mmHg ( 20 °C)
assay
99.5%
form
liquid
autoignition temp.
941 °F
expl. lim.
8.2 %
technique(s)
HPLC: suitable
impurities
<0.050% water
evapn. residue
<0.0003%
refractive index
n20/D 1.39 (lit.)
bp
101-105 °C (lit.)
mp
−78 °C (lit.)
solubility
water: 72.6 g/L at 20 °C (OECD Test Guideline 105)
density
0.809 g/mL at 25 °C (lit.)
λ
H2O reference
UV absorption
λ: 330 nm Amax: 1.00, λ: 340 nm Amax: 0.10, λ: 350 nm Amax: 0.01, λ: 370-400 nm Amax: 0.005
application(s)
food and beverages
SMILES string
CCCC(C)=O
InChI
1S/C5H10O/c1-3-4-5(2)6/h3-4H2,1-2H3
InChI key
XNLICIUVMPYHGG-UHFFFAOYSA-N
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2
Storage Class
3 - Flammable liquids
wgk
WGK 1
flash_point_f
46.4 °F - closed cup
flash_point_c
8 °C - closed cup
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S Fadda et al.
FEMS microbiology letters, 210(2), 209-214 (2002-06-05)
Staphylococcus carnosus strain 833, inoculated into sausage, increased the levels of methyl ketones which contributed to the cured aroma. These ketones were predicted to arise from incomplete beta-oxidation followed by a decarboxylation. To check this hypothesis, we measured the beta-decarboxylase
Yosuke Hanai et al.
Bioscience, biotechnology, and biochemistry, 76(4), 679-684 (2012-04-10)
Lung cancer is a leading cause of deaths in cancer. Hence, developing early-stage diagnostic tests that are non-invasive, highly sensitive, and specific is crucial. In this study, we investigated to determine whether biomarkers derived from urinary volatile organic compounds (VOCs)
Silvina G Fadda et al.
Journal of agricultural and food chemistry, 50(9), 2471-2474 (2002-04-18)
Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl