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Merck
CN

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:
107-87-9
Molecular Weight:
86.13
UNSPSC Code:
12190000
NACRES:
NA.21
PubChem Substance ID:
329757291
EC Number:
203-528-1
Beilstein/REAXYS Number:
506058
MDL number:
MFCD00009400
Assay:
99.5%
Grade:
HPLC grade
Technique(s):
HPLC: suitable
Bp:
101-105 °C (lit.)
Vapor pressure:
27 mmHg ( 20 °C)

Key Documents

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SMILES string

CCCC(C)=O

InChI

1S/C5H10O/c1-3-4-5(2)6/h3-4H2,1-2H3

InChI key

XNLICIUVMPYHGG-UHFFFAOYSA-N

grade

HPLC grade

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

Quality Level

100

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Other Notes

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pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

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

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ7698
SHBP7512
SHBL6406
SHBJ2453
SHBH0014V

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Sandra van den Velde et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 853(1-2), 54-61 (2007-04-10)
Halitosis can have an intra- or extra-oral origin. In all cases, bad breath is caused by the presence of volatile organic compounds originating from the mouth or the expired air. They can be specific for certain diseases or infections. This
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
Yasuhisa Asano et al.
Bioscience, biotechnology, and biochemistry, 69(12), 2349-2357 (2005-12-27)
We established a simple HPLC method to determine the activity and stereochemistry of the chiral mandelonitrile synthesized from benzaldehyde and cyanide, and applied it to screen for hydroxynitrile lyase (HNL) activity of plant origin. A total of 163 species of
F J Kelling et al.
Medical and veterinary entomology, 16(2), 161-169 (2002-07-12)
The presence of background odour was found to have a small but significant effect on the sensitivity of the antennal olfactory system of houseflies, Musca domestica Linnaeus (Diptera: Muscidae), to new pulses of odour. We show that cross-adaptation and cross-sensitization
Silvina Fadda et al.
FEMS microbiology letters, 228(1), 143-149 (2003-11-13)
In sausage, Staphylococcus carnosus increases the levels of methyl ketones which could arise from incomplete beta-oxidation of fatty acids followed by a decarboxylation. The objective of this work was to characterize the beta-decarboxylase activities in cell-free extract. By using different
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