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等级
analytical standard
质量水平
蒸汽密度
2.15 (vs air)
蒸汽压
0.9 mmHg ( 25 °C)
方案
≥95.0% (GC)
自燃温度
780 °F
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.429-1.437
n20/D 1.433 (lit.)
沸点
61-62 °C/15 mmHg (lit.)
密度
1.117 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
food and beverages
personal care
包装形式
neat
SMILES字符串
OCC1CO1
InChI
1S/C3H6O2/c4-1-3-2-5-3/h3-4H,1-2H2
InChI key
CTKINSOISVBQLD-UHFFFAOYSA-N
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一般描述
缩水甘油是一种脂肪族环氧化物，其可用作乙烯基聚合物生产中的稳定剂、油和合成液压油的添加剂、以及某些环氧树脂的稀释剂。
应用
有关合适的仪器技术的更多信息，请参阅产品的分析证书。想要获得更多支持，请联系技术服务部。
警示用语：
Danger
危险分类
Acute Tox. 2 Inhalation - Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Carc. 1B - Eye Irrit. 2 - Muta. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
WGK
WGK 3
闪点(°F)
161.6 °F
闪点(°C)
72 °C
Carcinogenicity of glycidol in F344 rats and B6C3F1 mice.
Irwin RD, et al.
Journal of Applied Toxicology, 16(3), 201-209 (1996)
NTP Toxicology and Carcinogenesis Studies of Glycidol (CAS No. 556-52-5) In F344/N Rats and B6C3F1 Mice (Gavage Studies).
National Toxicology Program and others
National Toxicology Program Technical Report Series, 374(3), 1-1 (1990)
Glycidol.
IARC monographs on the evaluation of carcinogenic risks to humans, 77, 469-486 (2000-12-02)
Hirotoshi Akane et al.
Journal of applied toxicology : JAT, 34(12), 1389-1399 (2014-01-08)
We previously found that exposure to glycidol at 1000 ppm in drinking water caused axonopathy in maternal rats and aberrations in late-stage hippocampal neurogenesis, targeting the process of neurite extension in offspring. To identify the profile of developmental neurotoxicity of
B D Craft et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 30(1), 46-51 (2012-10-02)
Recently, fatty acid esters of monochloropropanediol (MCPD) and that of glycidol have been reported in refined edible oils. Since then a wealth of research has been published on the factors influencing the formation of these contaminants in foods. It can
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