5S06230
丙烯醛
analytical standard
别名:
2-丙烯醛
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关于此项目
线性分子式:
CH2=CHCHO
化学文摘社编号:
分子量:
56.06
EC Number:
203-453-4
UNSPSC Code:
41116107
PubChem Substance ID:
Beilstein/REAXYS Number:
741856
MDL number:
InChI
1S/C3H4O/c1-2-3-4/h2-3H,1H2
InChI key
HGINCPLSRVDWNT-UHFFFAOYSA-N
SMILES string
[H]C(=O)C=C
grade
analytical standard
vapor density
1.94 (vs air)
vapor pressure
4.05 psi ( 20 °C)
autoignition temp.
428 °F
expl. lim.
31 %
packaging
pkg of 1000 mg
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
bp
53 °C (lit.)
mp
−87 °C (lit.)
density
0.839 g/mL at 25 °C (lit.)
application(s)
agriculture
environmental
format
neat
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Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
signalword
Danger
Hazard Classifications
Acute Tox. 1 Inhalation - Acute Tox. 2 Oral - Acute Tox. 3 Dermal - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Flam. Liq. 2 - Skin Corr. 1B
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
-20.2 °F - closed cup
flash_point_c
-29 °C - closed cup
ppe
Faceshields, Gloves, Goggles
法规信息
非剧毒-急性毒性1
此项目有
Klaus Abraham et al.
Molecular nutrition & food research, 55(9), 1277-1290 (2011-09-08)
Acrolein is an α,β-unsaturated aldehyde formed by thermal treatment of animal and vegetable fats, carbohydrates and amino acids. In addition it is generated endogenously. As an electrophile, acrolein forms adducts with gluthathione and other cellular components and is therefore cytotoxic.
Kiflai Bein et al.
Molecular nutrition & food research, 55(9), 1342-1360 (2011-10-14)
Acrolein is a respiratory irritant that can be generated during cooking and is in environmental tobacco smoke. More plentiful in cigarette smoke than polycyclic aromatic hydrocarbons (PAH), acrolein can adduct tumor suppressor p53 (TP53) DNA and may contribute to TP53-mutations
Rolene Bauer et al.
Journal of agricultural and food chemistry, 58(6), 3243-3250 (2010-03-03)
Certain lactic acid bacteria strains belonging to the genus Lactobacillus have been implicated in the accumulation of 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. In aqueous solution 3-HPA undergoes reversible dimerization and hydration, resulting in an equilibrium state between different derivatives.
Giancarlo Aldini et al.
Molecular nutrition & food research, 55(9), 1301-1319 (2011-08-02)
Acrolein (ACR) is a toxic and highly reactive α,β-unsaturated aldehyde widely distributed in the environment as a common pollutant and generated endogenously mainly by lipoxidation reactions. Its biological effects are due to its ability to react with the nucleophilic sites
Kazuei Igarashi et al.
Molecular nutrition & food research, 55(9), 1332-1341 (2011-07-07)
The relationship between acrolein (CH(2) =CH-CHO) and brain infarction is the focus of this review. It has been found that acrolein is produced mainly within cells from polyamines by polyamine oxidases (PAOs), especially from spermine by spermine oxidase during cell
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