等级
SAJ special grade
蒸汽密度
3.7 (vs air)
蒸汽压
4 mmHg ( 45 °C)
方案
≥98.0%
表单
liquid
自燃温度
374 °F
expl. lim.
1.4 %, 20 °F
存货情况
available only in Japan
折射率
n20/D 1.545 (lit.)
pH值（酸碱度）
5.9 (20 °C)
沸点
178-179 °C (lit.)
mp
−26 °C (lit.)
密度
1.044 g/cm3 at 20 °C (lit.)
SMILES字符串
O=Cc1ccccc1
InChI
1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H
InChI key
HUMNYLRZRPPJDN-UHFFFAOYSA-N
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警示用语：
Danger
危险分类
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 1
闪点(°F)
145.4 °F - closed cup
闪点(°C)
63 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
Micol Maritan et al.
Proceedings of the National Academy of Sciences of the United States of America, 106(9), 3537-3542 (2009-02-17)
A distinctive feature in the topographic organization of the olfactory system in mammals is the dual function of the odorant receptor (OR): it detects odors in the nasal epithelium and plays an instructive role in the axonal convergence of olfactory
Longyun Lv et al.
ACS combinatorial science, 15(4), 183-192 (2013-02-22)
We previously reported the novel efficient proton/heat-promoted four-component reactions (4CRs) of but-2-ynedioates, two same/different primary amines, and aldehydes for the synthesis of tetra- and pentasubstituted polyfunctional dihydropyrroles. If aromatic and aliphatic amines were used as reagents, four different series of
Young Lok Choi et al.
Organic letters, 14(19), 5102-5105 (2012-09-19)
A one-pot transition-metal-free, base-mediated synthesis of dibenzo[b,f]oxepins was developed. The reaction of 2-halobenzaldehydes with (2-hydroxyphenyl)acetonitriles proceeds via a sequential aldol condensation and intramolecular ether formation reaction in the presence of Cs(2)CO(3) and molecular sieves in toluene.
Thermoresponsive dynamic covalent single-chain polymer nanoparticles reversibly transform into a hydrogel.
Daniel E Whitaker et al.
Angewandte Chemie (International ed. in English), 52(3), 956-959 (2012-12-12)
Tom Craig et al.
Biotechnology and bioengineering, 110(4), 1098-1105 (2012-11-06)
Benzaldehyde, with its apricot and almond-like aroma, is the second most abundantly used molecule in the flavor industry, and is most commonly produced via chemical routes, such as by the oxidation of toluene. Biologically produced benzaldehyde, whether by extraction of
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