Deskripsi Produk

Informasi Basic Asam 5-Hydroxissoctaic

Jeneng Produk:	5-hydroxissoctanoic asam lackone
Padhanane:	Delta-PropyLvaleratur; Octanoic asam, 5-hydroxy-, delta-lactone; octanolastone; tetrahdro-6h-resik-2-octanolide; 5-propylide; 5-propylide; 5-propylide; 5-propylide; 5-propylide; 5-propylide; 5-propylide; 5-propylide lacto asam; 5-hydroxyoctAic asam lact; FEMA 3214
CAS:	698-76-0
Mf:	C8H14O2
Mw:	142.2
EineCs:	211-820-5
Kategori Produk:
File mol:	698-76-0.mol

5-hydroxissoctanoam asam kimia asam lackne

Titik lebur	-14 ° C
Titik Giling	238 ° C
Kapadhetan	1.002 g / cm3
FEMA	3214 \| Delta-Ocalactone
Indeks Refleksi	1.4550
FP	125 ° C
Formulir	rapi
Gravitasi khusus	1.00
Kelarutan banyu	Ora salah utawa angel dicampur ing banyu.
Jecfa Nomer	228
Brn	111515
Rujukan Database CAS	698-76-0 (referensi database CAS)
Cathetan Kimia NIST	2h-Pyran-2-siji, tetrahydro-6-propyl- (698-76-0)
Sistem Registri EPA	2h-Pyran-2-siji, tetrahydro-6-propyl- (698-76-0)

Informasi safety

Pernyataan Resiko	36/37 / 38-36 / 38
Pratelan safety	26-36-37
WGK Jerman	2
RTEK	UQ1355500
Tsca	Ya
Kode hs	29322090
Keracunan	LD50 Orl-tikus:> 5 G / kg FCTod7 20,783,80

Panggunaan 5-hidroksi acid 5-hydroxyoctano lan sintesis

Katrangan	Bisa uga disintesis Saka asam 5-hydroxissoctano kanthi nyuda nabh4 ing banyu; dening Pengurangan mikrobiologis saka asam keto sing cocog; Saka MethylxissoctAic 5-HydroxyoctAic kanthi ethida dening Saponification Alkalin, nggunakake BA (OH) 2.
Properties Kimia	Δ-Octalactone duwe Manis, lemak, klapa, tropis, enak susu.
Kedadahan	Dilaporake ditemokake minangka Komponen rasa sing molah malih ing lenga klapa, butterfat, susu lemak, inti saka Macem-macem aprikot, lan nanas, hasrat kuning, Cranberry, tunas currant, papaya, peach, raspberry, strawberry, bilberry, Plum, tomat, akeh keju, lemak pitik, masak daging sapi, daging babi lan mutton, rum, sherry, anggur putih, teh, produk klapa, woh gairah, mangga, Mountain, Gunung Papaya, Nectarine, Cape Gooseberry lan Rooigus Teh (Aspalathus linearis).
Preparation	Saka 12-hidroksanikoam asam kanthi nyuda karo nabh4 ing banyu; dening mikrobiologis Pengurangan asam keto sing cocog; saka metilis 5-hydroxissoctanoic Dening Saponification Alkalin, nggunakake BA (OH) 2.
Nilai ambang rasa	Rasa Karakteristik 10 ppm: klapa, manis, krime, lactonic lan fruity karo a Susu lan ambane.
Gambar Keamanan	Keracunan rendah ingestion lan kulit kulit. Gangguan kulit. Nalika digawe panas kanggo bosok Asing asap Acrid lan uap sing ngganggu.

5-hydroxissoctaic asam lactanoam lan bahan mentah

Bahan mentah

Asam 2-Hydroxycoksis

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