5,6,7,8-Tetrahydroquinoxaline CAS 34413-35-9.
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Jeneng Produk: |
5,6,7,8-Tetrahydroquinoxaline |
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Padhanane: |
5,6,7,8-tetrahydro-quinoxalin; quinoxaline, 5,6,7,8-tetrahydroquinine; 5,6,7,8-tetrahdroquioxalica |
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CAS: |
34413-35-9 |
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Mf: |
C8H10N2 |
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Mw: |
134.18 |
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EineCs: |
252-002-8 |
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Kategori Produk: |
Roso; Senyawa Pyrazine |
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File mol: |
34413-35-9.mol |
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Titik Giling |
85 ° C3 mm Hg (lit.) |
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Kapadhetan |
1.061 g / ml ing 25 ° C (lit.) |
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FEMA |
3321 | 5,6,7,8-Tetrahydroquinoxaline |
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Indeks Refleksi |
N20 / d 1.542 (lit.) |
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FP |
195 ° F |
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PKA |
2.24 ± 0,20 (diprediksi) |
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Gravitasi khusus |
1.1334 |
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Kelarutan banyu |
Nyambung rada larut |
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Jecfa Nomer |
952 |
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Brn |
957053 |
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Rujukan Database CAS |
34413-35-9 (referensi database CAS) |
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Cathetan Kimia NIST |
5,6,7,8-Tetrahydroquinoxaline (34413-3-9) |
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Sistem Registri EPA |
Quinoxaline, 5,6,7,8-Tetrahydro- (34413-35-9) |
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Kode Hazard |
Xi |
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Pernyataan Resiko |
36/37/38 |
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Pratelan safety |
26-24 / 25-36 |
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WGK Jerman |
3 |
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Tsca |
Ya |
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Kode hs |
29339900 |
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Properties Kimia |
Mbusak Cairan Kuning sing Luwih Apik |
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Preparation |
Kanthi kondensasi alasclic α, β-diketone karo α, β-diangkah; Kondensasi saka akilik α, β-diamine karo A α, β-dicarbonyl. |
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Nilai ambang Aroma |
Karakteristik Aroma ing 1.0%: chip jagung panggang, kacang buncis, hazelnut, klapa panggang, kopi, graham, panggang lan gandum panggang. |
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Nilai ambang rasa |
Karakteristik rasa saka 5 nganti 10 ppm: kacang bakar, jagung lan brondong lan chip jagung, nasi basmati, basmati lan kopi. Karakteristik rasa ing 10 ppm: nutty, musty, jagung taco lan pop. |
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Bahan mentah |
Etilenediamin |
