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关于此项目
经验公式(希尔记法):
C5H4O2
化学文摘社编号:
分子量:
96.08
NACRES:
NA.21
PubChem Substance ID:
eCl@ss:
39150703
UNSPSC Code:
12352100
EC Number:
202-627-7
MDL number:
Beilstein/REAXYS Number:
105755
产品名称
糠醛, 99%
InChI key
HYBBIBNJHNGZAN-UHFFFAOYSA-N
InChI
1S/C5H4O2/c6-4-5-2-1-3-7-5/h1-4H
SMILES string
[H]C(=O)c1ccco1
vapor density
3.31 (vs air)
vapor pressure
13.5 mmHg ( 55 °C)
assay
99%
form
liquid
autoignition temp.
599 °F
expl. lim.
19.3 %
refractive index
n20/D 1.525 (lit.)
bp
162 °C (lit.)
mp
−36 °C (lit.)
density
1.16 g/mL at 25 °C (lit.)
functional group
aldehyde
Quality Level
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Application
在含铜催化剂上通过糠醛气相加氢反应,形成糠醇作为主要产物。它也可用于制备苯酚-糠醛气凝胶的凝胶前体。
糠醛已被作为标准品,用于对来自微波辐照玉米麸的自水解液中的糠醛进行HPLC定量。它可用于制备γ-戊内酯(GVL) 和生物燃料2-甲基呋喃(产率51%)。
General description
糠醛是一种杂环醛。它可以使用含有戊聚糖的农业原料 和木质纤维素原料进行生产。它也可以由木糖脱水生成。呋喃具有多种有趣的特性,例如它易于热固化、具有物理强度并且具有耐腐蚀性。它是生产各种呋喃类化学品和溶剂的原料,如:
- 甲基呋喃
- 糠醇
- 四氢糠醇
- 四氢呋喃
- 甲基四氢呋喃
- 二氢呋喃
- 甲酸
signalword
Danger
Hazard Classifications
Acute Tox. 2 Inhalation - Acute Tox. 3 Oral - Acute Tox. 4 Dermal - Aquatic Chronic 3 - Carc. 2 - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
136.4 °F - closed cup
flash_point_c
58 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Hydrogenation of furfural over copper-containing catalysts.
Seo G and Chon H.
J. Catal., 67(2), 424-429 (1981)
Zeitsch KJ.
The chemistry and technology of furfural and its many by-products. , 13, 3-3 (2000)
Synthesis of organic and carbon aerogels from phenol-furfural by two-step polymerization.
Wu D and Fu R.
Microporous and Mesoporous Materials : The Official Journal of the International Zeolite Association, 96(1), 115-120 (2006)
Inhibition effects of furfural on aerobic batch cultivation of Saccharomyces cerevisiae growing on ethanol and/or acetic acid.
Taherzadeh MJ, et al.
Journal of Bioscience and Bioengineering, 90(4), 374-380 (2000)
Production of feruloylated arabinoxylo-oligosaccharides from maize (Zea mays) bran by microwave-assisted autohydrolysis.
Rose DJ and Inglett GE.
Food Chemistry, 119(4), 1613-1618 (2010)
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