W342602
1,1-二甲氧基乙烷
≥97%, FG
别名:
乙醛缩二甲醇, 1,1-二甲氧基乙烷, 二甲基乙缩醛
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关于此项目
线性分子式:
CH3CH(OCH3)2
化学文摘社编号:
分子量:
90.12
FEMA Number:
3426
Council of Europe no.:
510
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
6.015
EC Number:
208-589-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1697039
Organoleptic:
green; ethereal; fruity
Grade:
FG
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
1,1-二甲氧基乙烷, ≥97%, FG
assay
≥97%
SMILES string
COC(C)OC
InChI
1S/C4H10O2/c1-4(5-2)6-3/h4H,1-3H3
InChI key
SPEUIVXLLWOEMJ-UHFFFAOYSA-N
biological source
synthetic
grade
FG
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 872/2012
vapor density
3.1 (vs air)
refractive index
n20/D 1.367 (lit.)
bp
64 °C (lit.)
density
0.852 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; ethereal; fruity
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General description
1，1-二甲氧基乙烷是一种脂族烃，据报道存在于无花果，韭菜和红茶中。
signalword
Danger
hcodes
Hazard Classifications
Flam. Liq. 2
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
1.4 °F - closed cup
flash_point_c
-17 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves
法规信息
危险化学品
此项目有
Volatile components of figs.
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A useful method for facile synthesis of aromatic methyl esters from methyl aromatics via dimethyl acetals by aerobic photo-oxidation using inexpensive and easily handled CBr(4) as catalyst is reported. This is the first example for direct preparation of the corresponding
Hege Ommedal et al.
International journal of systematic and evolutionary microbiology, 57(Pt 12), 2865-2869 (2007-12-01)
A Gram-negative, sulphate-reducing bacterium (strain H3(T)) was isolated from an oil-reservoir model column. The new isolate was able to oxidize toluene coupled to hydrogen sulphide production. For growth, the optimum salt concentration was 1.5 % (w/v), the optimum pH was
New aroma compounds of leek oil.
Stephani A & Baltes W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 194(1), 21-25 (1992)
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