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质量水平
方案
99%
表单
liquid
折射率
n20/D 1.397 (lit.)
沸点
133 °C (lit.)
密度
0.865 g/mL at 25 °C (lit.)
SMILES字符串
CCOC(=O)C(C)CC
InChI
1S/C7H14O2/c1-4-6(3)7(8)9-5-2/h6H,4-5H2,1-3H3
InChI key
HCRBXQFHJMCTLF-UHFFFAOYSA-N
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此商品 | 482595 | 181978 | 03880 |
|---|---|---|---|
| form liquid | form - | form - | form liquid |
| density 1.08 g/mL at 25 °C | density 1.08 g/mL at 25 °C | density - | density - |
| mol wt average Mw 1800 | mol wt average Mn ~1,200, average Mw ~1300 by LS | mol wt average Mn ~60,000 by GPC, average Mw ~750,000 by LS | mol wt Mr 600,000-1,000,000 |
| concentration 50 wt. % in H2O | concentration 50 wt. % in H2O | concentration 50 wt. % in H2O | concentration ~50% in H2O |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
78.8 °F - closed cup
闪点(°C)
26 °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
Vanda Pereira et al.
Food chemistry, 162, 122-134 (2014-05-31)
The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C
Yong-Hyun Kim et al.
Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22)
The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences
Saeedeh Noushini et al.
Scientific reports, 10(1), 19799-19799 (2020-11-15)
Diverse methods have been used to sample insect semiochemicals. Sampling methods can differ in efficiency and affinity and this can introduce significant biases when interpreting biological patterns. We compare common methods used to sample tephritid fruit fly rectal gland volatiles
José Manuel Muñoz-Redondo et al.
Journal of agricultural and food chemistry, 65(13), 2768-2775 (2017-03-14)
A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed
Johannes Niebler et al.
Phytochemistry, 109, 66-75 (2014-12-04)
Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile
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