110132
戊醛
97%
别名:
正戊醛
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关于此项目
线性分子式:
CH3(CH2)3CHO
化学文摘社编号:
分子量:
86.13
NACRES:
NA.22
PubChem Substance ID:
eCl@ss:
39021107
UNSPSC Code:
12352100
EC Number:
203-784-4
MDL number:
Beilstein/REAXYS Number:
1616304
产品名称
戊醛, 97%
InChI
1S/C5H10O/c1-2-3-4-5-6/h5H,2-4H2,1H3
InChI key
HGBOYTHUEUWSSQ-UHFFFAOYSA-N
SMILES string
[H]C(=O)CCCC
assay
97%
autoignition temp.
428 °F
refractive index
n20/D 1.394 (lit.)
bp
102-103 °C (lit.)
mp
−92 °C (lit.)
density
0.81 g/mL at 25 °C (lit.)
functional group
aldehyde
Quality Level
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Application
在研究挥发性化合物的吸附损失模式时，戊醛用作气态标准。
戊醛已被用于研究其使用固相微萃取（SPME）装置的时间加权平均采样。
戊醛用于调味化合物和橡胶促进剂。
General description
戊醛，也称正戊醛， 可用作构建更复杂有机分子的前体或中间体。
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
44.6 °F
flash_point_c
7 °C
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Yong-Hyun Kim et al.
Journal of separation science, 35(21), 2914-2921 (2012-10-16)
In this study, the sorptive loss patterns for volatile organic compounds were evaluated by gaseous standards containing 13 compounds (benzene, toluene, styrene, p-xylene, methyl ethyl ketone, methyl isobutyl ketone, isobutyl alcohol, butyl acetate, acetaldehyde, propionaldehyde, butyraldehyde, isovaleraldehyde, and valeraldehyde). The
Aldol condensation of cyclopentanone with valeraldehyde over metal oxides
Maki-Arvela et al.
Catalysis Letters, 149, 1383-1395 (2019)
Masayuki Fujita et al.
Plant & cell physiology, 44(5), 481-490 (2003-05-30)
Induction of pumpkin (Cucurbita maxima Duch.) glutathione S-transferase (GST, EC 2.5.1.18) by aldehydes and related compounds was examined. All of the tested compounds induced pumpkin GST to different degrees, and it was found that (1) aldehydes induce GST directly and
P Scalabrini et al.
International journal of food microbiology, 39(3), 213-219 (1998-04-29)
Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium
Kimberly J Grossman et al.
The European journal of neuroscience, 27(10), 2676-2685 (2008-05-01)
Odor mixtures can produce several qualitatively different percepts; it is not known at which stage of processing these are determined. We asked if activity within the first stage of olfactory processing, the glomerular layer of the olfactory bulb, predicts odor
实验方案
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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