Kode CAS 2,3,5-trimethyl-Pyrazine alami yaiku 14667-55-1
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Jeneng Produk: |
Alam 2,3,5 -,5 trimethyl-pyrazine |
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CAS: |
14667-55-1 |
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Mf: |
C7H10N2 |
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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 Giling |
171-172 ° C (lit.) |
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Kapadhetan |
0.979 g / ml ing 25 ° C (Lit.) |
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FEMA |
3244 | 2.3,5 -,5 trimethylpyrazine |
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Indeks Refleksi |
N20 / d 1.5040 (lit.) |
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FP |
130 ° F |
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Temp panyimpenan. |
Wilayah flammables |
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PKA |
2.69 ± 0,10 (diprediksi) |
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Formulir |
rapi |
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Gravitasi khusus |
0.979 |
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Ambu |
ambu ora enak ngeling-eling kopi lan koko |
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Jecfa Nomer |
774 |
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Brn |
2423 |
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Incipey |
IaegwxhkjgGGQaz-uhfffaoysa-n |
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Rujukan Database CAS |
14667-55-1 (Rujukan Database CAS) |
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Cathetan Kimia NIST |
Pyrazine, Trimethyl- (14667-55-1) |
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Sistem Registri EPA |
Trusethylpyrazine (14667-55-1) |
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Kode Hazard |
Xn |
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Pernyataan Resiko |
10-22-36 / 37/38 |
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Pratelan safety |
16-26-36 / 37/39 |
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Ridadr |
PBB 1993 3 / PG 3 |
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WGK Jerman |
3 |
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RTEK |
UQ3907000 |
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Tsca |
Ya |
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Hazardclass |
3 |
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Packinggroup |
III |
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Kode hs |
29339900 |
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Properties Kimia |
Cairan Kuning Cairan |
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Properties Kimia |
2.3,5 -,5 trimethylpyrazine Nduwe kentang panggang utawa aroma kacang. |
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Kedadahan |
Dilaporake ing Produk Bakery, gandum panggang, produk kakao, produk susu, Daging, Kacang Kacang, Filberts, Pecans, Coklat, Produk Kentang, Rum lan Whisky, Produk Soy, Asparagus Raw, Panggang Kentang, Dandan Roti, Crispbread, Swiss Keju, Warung, Teh Ireng, Teh ijo, Barley Panggang, Panggang Filbert, Pemanas daging sapi, kacang panggang, kacang kedelai, kacang mentah, wiji ketumbar, scallop, guava, kohlrabi, mrico lonceng, keju biru lan gruyere, endhog sing digodhog, lemak iwak, bir, sherry, gandum, kacang, produk oat, klapa, kacang, jamur, Trassi, Almond, Nut Macadamia Nut, Wiji Wijen, Wiji Koriander, Nasi, Licorice, jagung manis, malt, peated malt, wort, krill, udang ferment, kepiting, okra, crayfish, clam, scallop lan squid. |
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Preparation |
Saka 2,5-dimethylpyrazine kanthi cincin alkilation karo Meli; dening kondensasi PropyLenEnediamine karo 2,3-ButarianIone. |
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Nilai ambang Aroma |
Deteksi: 400 ppb kanggo 9 ppm (9 ppm ing banyu) |
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Nilai ambang rasa |
Rasa Karakteran ing 80 ppm: mentah, musty, nutty lan kentang. |
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Gambar Keamanan |
Beracun kanthi beracun ingestion. Cairan sing bisa diobong. Nalika dipanasake kanggo bosok fums beracun NOX. |
