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Jeneng Produk: |
2,3,5-Trimethylpyrazine |
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CAS: |
14667-55-1 |
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MF: |
C7H10N2 |
|
MW: |
122.17 |
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EINECS: |
238-712-0 |
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File Mol: |
14667-55-1.mol |
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Titik lebur |
156 ° C |
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Titik didih |
171-172 ° C (surem) |
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kapadhetan |
0,979 g / mL ing25 ° C (lit.) |
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FEMA |
3244 | 2,3,5-TRIMETHYLPYRAZINE |
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indeks bias |
n20 / D 1.5040 (lit.) |
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Fp |
130 ° F |
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temp panyimpenan |
Area murub |
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pka |
2,69 ± 0,10 (Ramalan) |
|
wujud |
rapi |
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Gravitasi Khusus |
0.979 |
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Ambu ora enak |
mambu panggang, ngeling-eling kopi lan kakao |
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Nomer JECFA |
774 |
|
BRN |
2423 |
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InChIKey |
IAEGWXHKWJGQAZ-UHFFFAOYSA-N |
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Referensi CAS DataBase |
14667-55-1 (Referensi CAS DataBase) |
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Referensi Kimia NIST |
Pyrazine, trimethyl- (14667-55-1) |
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Sistem Registrasi Bahan EPA |
Trimethylpyrazine (14667-55-1) |
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Kode Bahaya |
Xn |
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Pernyataan Risiko |
10-22-36 / 37/38 |
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Pernyataan Keamanan |
16-26-36 / 37/39 |
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RIDADR |
UN 1993 3 / PG 3 |
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WGK Jerman |
3 |
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RTECS |
UQ3907000 |
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TSCA |
Nggih |
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HazardClass |
3 |
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PackingGroup |
III |
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Kode HS |
29339900 |
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Properti Kimia |
CUCI KUNING CAIR |
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Properti Kimia |
2,3,5-Trimethylpyrazine duwe kentang panggang utawa aroma kacang panggang. |
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Preparasi |
Saka2,5-dimethylpyrazine kanthi alkilasi dering karo MeLi; kanthi condensingpropylenediamine kanthi 2,3-butanedione. |
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Nilai ambang ambu |
Deteksi: 400 ppbto 9 ppm (9 ppm ing banyu) |
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Nilai ambang rasa |
Karakteristik ing 80 ppm: mentah, apak, nutty lan kentang. |
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Profil Keamanan |
Hasil panularan racun sing cukup. Cairan sing bisa dibakar Nalika digawe panas nganti bosok, ngetokake asap beracun saka NOx. |
|
Produk Preparasi |
2-Etil-3,5-dimethylpyrazine |
