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蒸汽压
9.63 psi ( 20 °C)
质量水平
同位素纯度
≥98 atom % D
方案
≥99% (CP)
包含
0.025 wt. % BHT as stabilizer
折射率
n20/D 1.4202 (lit.)
沸点
32 °C/758 mmHg (lit.)
密度
0.991 g/mL at 25 °C
质量偏移
M+4
储存温度
2-8°C
SMILES字符串
[2H]c1oc([2H])c([2H])c1[2H]
InChI
1S/C4H4O/c1-2-4-5-3-1/h1-4H/i1D,2D,3D,4D
InChI key
YLQBMQCUIZJEEH-RHQRLBAQSA-N
包装
This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.
警示用语：
Danger
危险分类
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
-32.8 °F - closed cup
闪点(°C)
-36 °C - closed cup
法规信息
新产品
Estefanija Bogdanova et al.
Food additives & contaminants. Part B, Surveillance, 11(2), 126-137 (2018-03-17)
This work reports data on the occurrence of nine mycotoxins and two food processing contaminants - acrylamide and furan - in a total of 100 beers produced in Latvia. Mycotoxins were detected by high-performance liquid chromatography (HPLC) coupled with time-of-flight
Adriana P Arisseto et al.
International journal of food science, 2013, 904349-904349 (2013-01-01)
Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant
Aifei Xu et al.
Anais da Academia Brasileira de Ciencias, 89(1 Suppl 0), 383-390 (2017-05-12)
A simple and sensitive method for simultaneous determination of furan and vinyl acetate (VA) in vapor phase of mainstream cigarette smoke with cold trap and gas chromatography-mass spectrometry (GC-MS) was developed. A Cambridge filter pad (CFP) was placed in front
Mayela Cepeda-Vázquez et al.
Food chemistry, 245, 1025-1033 (2017-12-31)
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting
Da-Eun Kang et al.
Food science and biotechnology, 29(1), 141-148 (2020-01-25)
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping
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