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Merck
CN

W342602

Sigma-Aldrich

1,1-二甲氧基乙烷

≥97%, FG

别名:

乙醛缩二甲醇, 1,1-二甲氧基乙烷, 二甲基乙缩醛

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About This Item

线性分子式:
CH3CH(OCH3)2
CAS号:
分子量:
90.12
FEMA编号:
3426
Beilstein:
1697039
EC 号:
欧洲委员会编号:
510
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
6.015
NACRES:
NA.21
性状检查:
green; ethereal; fruity
等级:
FG
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

等级

FG

Agency

meets purity specifications of JECFA

管理合规性

EU Regulation 1334/2008 & 872/2012

蒸汽密度

3.1 (vs air)

方案

≥97%

折射率

n20/D 1.367 (lit.)

沸点

64 °C (lit.)

密度

0.852 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

性状检查

green; ethereal; fruity

SMILES字符串

COC(C)OC

InChI

1S/C4H10O2/c1-4(5-2)6-3/h4H,1-3H3

InChI key

SPEUIVXLLWOEMJ-UHFFFAOYSA-N

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一般描述

1,1-二甲氧基乙烷是一种脂族烃,据报道存在于无花果,韭菜和红茶中。

象形图

Flame

警示用语:

Danger

危险声明

危险分类

Flam. Liq. 2

储存分类代码

3 - Flammable liquids

WGK

WGK 2

闪点(°F)

1.4 °F - closed cup

闪点(°C)

-17 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Analysis of black tea volatiles.
Modern Methods of Plant Analysis, 8, 296-320 (1988)
New aroma compounds of leek oil.
Stephani A & Baltes W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 194(1), 21-25 (1992)
Volatile components of figs.
Jennings WG.
Food Chemistry, 2(3), 185-191 (1977)
G Catelani et al.
Carbohydrate research, 324(3), 204-209 (2000-03-21)
The reactivity order of O-deisopropylidenation of the three isopropylidene protecting groups of 2',6'-di-O-benzyl-2,3:5,6:3',4'-tri-O-isopropylidenelactose dimethyl acetal (2) with various reagents was established. The 5,6-acetal group was, although to a limited extent, more reactive as compared with the 3',4' group, while the
Seiichi Hiratsuka et al.
Journal of nutritional science and vitaminology, 55(4), 374-380 (2009-09-19)
The effects of dietary docosahexaenoic acid (DHA, C22:6n-3) connecting phospholipids on the learning ability and fatty acid composition of the brain were investigated in hypercholesterolemic mice. ICR mice were subjected to a very low level of n-3 fatty acids through

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