|
Jeneng Produk: |
5-Methylfurfural alami |
|
CAS: |
620-02-0 |
|
MF: |
C6H6O2 |
|
MW: |
110.11 |
|
EINECS: |
210-622-6 |
|
File Mol: |
620-02-0.mol |
|
|
|
|
Titik lebur |
171 ° C |
|
Titik didih |
187-189 ° C (surem) |
|
kapadhetan |
1,107 g / mL ing25 ° C (lit.) |
|
FEMA |
2702 | 5-METHYLFURFURAL |
|
indeks bias |
n20 / D 1.531 |
|
Fp |
163 ° F |
|
temp panyimpenan |
Kulkas |
|
kelarutan |
33g / l |
|
wujud |
Cairan |
|
Gravitasi Khusus |
1.1075 (20 / 20â „ƒ) |
|
warna |
tobrown kuning jero banget |
|
Kelarutan Banyu |
Larut ing alkohol lan banyu. |
|
Sensitif |
Sensitif Udhara |
|
Nomer JECFA |
745 |
|
BRN |
106895 |
|
InChIKey |
OUDFNZMQXZILJD-UHFFFAOYSA-N |
|
Referensi CAS DataBase |
620-02-0 (Referensi CAS DataBase) |
|
Referensi Kimia NIST |
2-Furancarboxaldehyde, 5-metil- (620-02-0) |
|
Sistem Registrasi Bahan EPA |
2-Furancarboxaldehyde, 5-metil- (620-02-0) |
|
Kode Bahaya |
Xi |
|
Pernyataan Risiko |
36/37/38 |
|
Pernyataan Keamanan |
26-36-24 / 25 |
|
RIDADR |
NA 1993 / PGIII |
|
WGK Jerman |
2 |
|
RTECS |
LT7032500 |
|
TSCA |
Nggih |
|
Kode HS |
29329995 |
|
Biji keracunan |
GRAS (FEMA) |
|
Watesan panggunaan |
FEMA (mg / kg) ink¼šdrinks, omben-omben kadhemen 0,13; permen 0,03～0.13ï¼ ›produk roti 0.03 |
|
Properti Kimia |
Cairan sing rada kuning, b.p.72～73â „ƒ / 1.5kpa (utawa 187â„ ƒ) ¼Œ¼Œn20D 1.5307，densitas 1.1070, Larut ing benzena, toluene, tetrachloride karbon, ora larut ing banyu. |
|
Panganggone |
Iki cocog karo standar rempah-rempah sing bisa dimakan ing GB2760â € ”1996. Iki minangka penengah saka allethrin andprallethrin lan digunakake minangka inti tembakau. |
|
Properti Kimia |
Liqui entheng kanggo warna-warni |
|
Kedadeyan |
Dilaporake ditemokake inser ceri, apel, jus jeruk, cranberry, blueberry, jambu biji, anggur, kismis, peach, ireng [1] woh wohan beri, selai stroberi, asparagus, wortel, bawang, kentang, lada, tomat, kayu manis, kulit, clovebud, roti, keju parmesan, yoghurt, mentega, endhog, iwak lemak, daging sapi, daging babi, bir, kognak, kopi, teh, barley, filberts, popcorn, kacang, gandum, kedele, klapa panggang, cloudberry, woh-wohan semangat, pecan, jamur, belimbing, trassi, wiji wijen, mangga, asam jawa, bran, quince, ubi, sukiyaki, calamus, licorice, malt, wort, elderberry, manggis, kiwi, minyak buchu, vanilla Bourbon, pari liar, oyot chicory, urang, kerang, kerang, okra, kacang pistachio lan maté |
|
Migunakake |
Digunakake kanggo campuran coklat, coklat, kacang, karamel, rempah-rempah lan wangi panganan. Digunakake ing sintesis penengah farmasi. |
