vapor density
2.35 (vs air)
vapor pressure
1672 mmHg ( 55 °C), 31.66 psi ( 55 °C), 493 mmHg ( 20 °C), 9.22 psi ( 20 °C)
assay
98%
contains
0.025 wt. % BHT as inhibitor
expl. lim.
14.3 %
refractive index
n20/D 1.421 (lit.)
bp
32 °C/758 mmHg (lit.)
density
0.936 g/mL at 25 °C (lit.)
SMILES string
c1ccoc1
InChI
1S/C4H4O/c1-2-4-5-3-1/h1-4H
InChI key
YLQBMQCUIZJEEH-UHFFFAOYSA-N
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Danger
Hazard Classifications
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
-32.8 °F - closed cup
flash_point_c
-36 °C - closed cup
法规信息
新产品
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Thomas Wenzl et al.
Analytical and bioanalytical chemistry, 389(1), 119-137 (2007-08-04)
Heat-induced food contaminants have attracted attention of both the scientific community and the public in recent years. The presence of substances considered possibly or probably carcinogenic to humans has triggered an extensive debate on the healthiness of even staple foods.
Luca Chiari et al.
The Journal of chemical physics, 138(7), 074302-074302 (2013-03-01)
Cross section results from a joint experimental and theoretical investigation into positron scattering from 3-hydroxy-tetrahydrofuran (3H-THF) are presented. Total and positronium (Ps) formation cross sections have been measured from 1 to 190 eV using the positron beamline at the Australian
Sabrina Moro et al.
Molecular nutrition & food research, 56(8), 1197-1211 (2012-05-30)
Furan is formed in a variety of heat-treated foods through thermal degradation of natural food constituents. Relatively high levels of furan contamination are found in ground roasted coffee, instant coffee, and processed baby foods. European exposure estimates suggest that mean