等级
anhydrous
质量水平
蒸汽密度
3 (vs air)
蒸汽压
2 mmHg ( 20 °C)
方案
≥99%
表单
liquid
自燃温度
644 °F
expl. lim.
1.2-9 %, 100 °F
杂质
<0.003% water
<0.005% water (100 mL pkg)
蒸发残留物
<0.0005%
折射率
n20/D 1.406 (lit.)
pH值(酸碱度)
5.6 (20 °C, 25 g/L)
沸点
130 °C (lit.)
mp
−117 °C (lit.)
密度
0.809 g/mL at 25 °C (lit.)
SMILES字符串
CC(C)CCO
InChI
1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3
InChI key
PHTQWCKDNZKARW-UHFFFAOYSA-N
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应用
3-甲基-1-丁醇可作为溶剂,通过钠还原法从β-萘胺制备ac-四氢-β-萘胺。
警示用语:
Danger
危险分类
Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
110.3 °F - closed cup
闪点(°C)
43.5 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
ac-Tetrahydro-?-naphthylamine
Waser EBH and Mollering H
Organic Syntheses, 9, 84-84 (1929)
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation.
Tandon KS, et al.
Postharvest biology and technology, 20(3), 261-268 (2000)
Identification of aroma compounds in Chinese 'Yanghe Daqu'liquor by normal phase chromatography fractionation followed by gas chromatography [sol] olfactometry.
Fan W and Qian MC.
Flavour and Fragrance Journal, 21(2), 333-342 (2006)
Identification of character impact odorants of different white wine varieties.
Guth H.
Journal of Agricultural and Food Chemistry, 45(8), 3022-3026 (1997)
Yan Xu et al.
Journal of agricultural and food chemistry, 55(8), 3051-3057 (2007-03-16)
The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the
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