05517
2-甲基丁酸甲酯
analytical standard
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关于此项目
线性分子式:
CH3CH2CH(CH3)COOCH3
化学文摘社编号:
分子量:
116.16
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
212-778-0
Beilstein/REAXYS Number:
1720409
MDL number:
grade
analytical standard
Quality Level
assay
≥99.0% (GC)
shelf life
limited shelf life, expiry date on the label
impurities
≤0.5% water
refractive index
n20/D 1.393 (lit.)
bp
115 °C (lit.)
density
0.88 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCC(C)C(=O)OC
InChI
1S/C6H12O2/c1-4-5(2)6(7)8-3/h5H,4H2,1-3H3
InChI key
OCWLYWIFNDCWRZ-UHFFFAOYSA-N
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
89.6 °F - closed cup
flash_point_c
32 °C - closed cup
法规信息
危险化学品
此项目有
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 325384-5G | 04061826712948 |
| 325384-25G | 04061832491714 |