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Jeneng Produk: |
2,5-Dimethylpyrazine alami |
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CAS: |
123-32-0 |
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MF: |
C6H8N2 |
|
MW: |
108.14 |
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EINECS: |
204-618-3 |
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File Mol: |
123-32-0.mol |
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Titik lebur |
15 ° C |
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Titik didih |
155 ° C (surem) |
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kapadhetan |
0,99 g / mL ing suhu 25 ° C (lit.) |
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FEMA |
3272 | 2,5-DIMETHYLPYRAZINE |
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indeks bias |
n20 / D 1.502 (lit.) |
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Fp |
147 ° F |
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temp panyimpenan |
Simpen ing ngisor + 30 ° C. |
|
wujud |
Cairan |
|
pka |
2,21 ± 0,10 (Ramalan) |
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Gravitasi Khusus |
0.990 |
|
warna |
Kuning topale tanpa warna kuning |
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PH |
7 (H2O) |
|
Sensitif |
Hygroscopic |
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Nomer JECFA |
766 |
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BRN |
107052 |
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Referensi CAS DataBase |
123-32-0 (Referensi CAS DataBase) |
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Referensi Kimia NIST |
Pyrazine, 2,5-dimethyl- (123-32-0) |
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Sistem Registrasi Bahan EPA |
Pyrazine, 2,5-dimethyl- (123-32-0) |
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Kode Bahaya |
Xn, Xi |
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Pernyataan Risiko |
22-36 / 37/38-R22 |
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Pernyataan Keamanan |
26-36 |
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RIDADR |
NA 1993 / PGIII |
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WGK Jerman |
3 |
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RTECS |
UQ2800000 |
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Cathetan Bahaya |
Ngirit |
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TSCA |
Nggih |
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Kode HS |
29339990 |
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Properti Kimia |
cairan kuning topale tanpa warna sing jelas |
|
Properti Kimia |
2,5-Dimethylpyrazine duwe ambu sing khas kanggo ambune kaya kentang, kanggo lemah. |
|
Kedadeyan |
Dilaporake nggambarake produk roti, barley panggang, produk kakao, kopi panggang, produk susu, daging babi, kacang, pecan, filber, popcorn, produk kentang, rum lan wiski, produk kedele; komponen sing ora stabil ing filber panggang lan keripik kentang; dilaporake diidentifikasi ing lemak daging sapi sing dimasak; alsoreport ditemokake ing rasa rasa panggang. Uga dilaporake ing keju, mentega, endhog rebus, daging sapi panggang, teh, gandum, gandum, gandum, kedele, kacang panas, kohlrabi, urang lan jamur. Uga dilaporake ditemokake ing kopi, keripik kentang lan urang |
|
Migunakake |
2,5-Dimethylpyrazine digunakake kanggo campuran panganan, kacang lan rasa minuman. |
