grade
analytical standard
Quality Level
vapor density
4.01 (vs air)
vapor pressure
40 mmHg ( 33.8 °C)
assay
≥99.0% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
impurities
≤0.5% water
refractive index
n20/D 1.387 (lit.), n20/D 1.387-1.389
bp
112-113 °C (lit.)
density
0.865 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCOC(=O)C(C)C
InChI
1S/C6H12O2/c1-4-8-6(7)5(2)3/h5H,4H2,1-3H3
InChI key
WDAXFOBOLVPGLV-UHFFFAOYSA-N
Application
有关合适的仪器技术的更多信息，请参阅产品的分析证书。想要获得更多支持，请联系技术服务部。
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signalword
Danger
hcodes
Hazard Classifications
Flam. Liq. 2
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
68.0 °F - closed cup
flash_point_c
20 °C - closed cup
法规信息
危险化学品
此项目有
Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 19536-1ML | 04061838761576 |
| 19536-5ML | 04061838761583 |