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Jeneng Produk: |
Benzaldehida Alami |
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CAS: |
100-52-7 |
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MF: |
C7H6O |
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MW: |
106.12 |
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EINECS: |
202-860-4 |
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File Mol: |
100-52-7.mol |
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Titik lebur |
-26 ° C |
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Titik didih |
179 ° C |
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kapadhetan |
1,044 g / cm 3 ing 20 ° C (lit.) |
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kerapatan uap |
3.7 (vs hawa) |
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tekanan uap |
4 mm Hg (45 ° C) |
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FEMA |
2127 | BENZALDEHYDE |
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indeks bias |
n20 / D 1.545 (lit.) |
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Fp |
145 ° F |
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temp panyimpenan |
ruangan temp |
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kelarutan |
H2O: larut100mg / mL |
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pka |
14.90 (jam 25â „ƒ) |
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wujud |
rapi |
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Ambu ora enak |
Kaya kacang almond. |
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PH |
5,9 (1g / l, H2O) |
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watesan bledosan |
1,4-8,5% (V) |
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Kelarutan Banyu |
<0,01 g / 100 mL ing19,5 ºC |
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PembekuanPoint |
-56â „ƒ |
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Sensitif |
Sensitif Udhara |
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Nomer JECFA |
22 |
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Merck |
141058 |
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BRN |
471223 |
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Stabilitas: |
Mantep Kobong. Kompatibel karo agen oksidasi kuat, asam kuat, agen pangurangan, uap. Udara, cahya lan sensitif lembab. |
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InChIKey |
HUMNYLRZRPPJDN-UHFFFAOYSA-N |
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Referensi CAS DataBase |
100-52-7 (Referensi CAS DataBase) |
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Referensi Kimia NIST |
Benzaldehyde (100-52-7) |
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Sistem Registrasi Bahan EPA |
Benzaldehyde (100-52-7) |
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Kode Bahaya |
Xn |
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Pernyataan Risiko |
22 |
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Pernyataan Keamanan |
24 |
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RIDADR |
PBB 1990 9 / PG 3 |
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WGK Jerman |
1 |
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RTECS |
CU4375000 |
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F |
8 |
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Suhu Otomatis |
374 ° F |
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TSCA |
Nggih |
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Kode HS |
2912 21 00 |
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HazardClass |
9 |
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PackingGroup |
III |
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Data Zat Mbebayani |
100-52-7 (Data Zat Mbebayani) |
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Keracunan |
LD50 ing tikus, guineapigs (mg / kg): 1300, 1000 kanthi lisan (Jenner) |
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Kedadeyan |
Saiki minangka cyanuricglucoside (amygdalin) ing almond pahit, persik, kernel apricot lan spesies Prunus liyane; amygdalin uga ana ing macem-macem bagean ing ngisor iki: Sambucus nigra, Chrysophyllum arlen, Anacyclus officinarnm, Anacycluspedunculatus, Davallia brasiliensis, Lacuma deliciosa, Lacuma multiflora andothers; benzaldehida gratis wis dilaporake ditemokake ing pirang-pirang minyak esensial: gondok, sitrella, orris, kayu manis, sassafras, labdanum lan patchouli. Dilaporake ditemokake ing selai stroberi, leek (mentah) (Allium porrum L.), roti garing, Camembert, Gruyere de Comte, keju provolone, teh ireng, asin lan pickledplum, masak trassi, bir Bantu, sage abang (Texas sage) (S. coccinea Juss. ExMurr.), arrack, scallop, hog plum (Spondias mombins L.), chekur (Alpiniasessilis Kon. = Kaemferia galanga) lan sumber alam liyane. |
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Migunakake |
Benzaldehyde digunakake minangka intermediatein kanggo produksi bahan kimia rasa, kayata ascinnamaldehyde, cinnamalal alkohol, lan forffum, sabun, lan amil- lan hexylcinnamaldehyde, sabun, lan rasa panganan; penisilin sintetis, ampisilin, andephedrine; lan bahan dina kanggo Herbisida Avenge. Iki alam ing wiji almond, apricot, ceri, lan peach. Ana kedadeyan intraceamount ing minyak jagung. |
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Bahaya |
Beracun banget |
