Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Linear Formula:
H2C=CHCH2C6H4OCH3
CAS Number:
Molecular Weight:
148.20
EC Number:
205-427-8
UNSPSC Code:
12352100
PubChem Substance ID:
Beilstein/REAXYS Number:
1099454
MDL number:
grade
purum
assay
≥97.0% (GC)
refractive index
n20/D 1.521
bp
215-216 °C (lit.)
density
0.965 g/mL at 25 °C (lit.)
SMILES string
COc1ccc(CC=C)cc1
InChI
1S/C10H12O/c1-3-4-9-5-7-10(11-2)8-6-9/h3,5-8H,1,4H2,2H3
InChI key
ZFMSMUAANRJZFM-UHFFFAOYSA-N
Still not finding the right product?
Explore all of our products under 4-Allylanisole
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
Storage Class
10 - Combustible liquids
wgk
WGK 2
flash_point_f
177.8 °F - closed cup
flash_point_c
81 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
新产品
This item has
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
David Fowler et al.
Philosophical transactions of the Royal Society of London. Series B, Biological sciences, 366(1582), 3196-3209 (2011-10-19)
This paper reports measurements of land-atmosphere fluxes of sensible and latent heat, momentum, CO(2), volatile organic compounds (VOCs), NO, NO(2), N(2)O and O(3) over a 30 m high rainforest canopy and a 12 m high oil palm plantation in the
Yuji Ishii et al.
Chemical research in toxicology, 24(4), 532-541 (2011-03-10)
Estragole (ES) is a natural constituent of several herbs and spices that acts as a carcinogen in the livers of rodents. Given that the proximal electrophilic form of ES with a reactive carbocation is generated by cytochrome P450 and a
M De Vincenzi et al.
Fitoterapia, 71(6), 725-729 (2000-11-15)
Estragole (ES) is a natural constituent of a number of plants (e.g. tarragon, sweet basil and sweet fennel) and their essential oils have been widely used in foodstuffs as flavouring agents. Several studies with oral, i.p. or s.c. administration to

