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Jeneng Produk: |
p-Anisaldehida |
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Sinonim: |
Aubépine; 4-Methoxybenzaldehyde / p-Anisaldehyde; 4-Methoxybenzylaldehyde; Anisaldehyde98 +%; AnisaldehydeMetoxybenzaldehyd; p-methoxybezaldehyde; P-methyoxybenzaldehyde; ANISALDEHYDE, STANDARD FOR GC |
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CAS: |
123-11-5 |
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MF: |
C8H8O2 |
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MW: |
136.14792 |
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EINECS: |
204-602-6 |
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Kategori Produk: |
Aldehida & Derivatif Aromatik (diganti); Benzaldehyde (Blok Bangunan kanggo Kristal Liquid); Bahan Fungsional; Noda TLC; Kimia Analitis; Blok Bangunan kanggo Kristal Cairan; A; Noda lan Pewarna; Noda & Pewarna, A nganti; aldehid; Rasa Sintetik & Wewangian |
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File Mol: |
123-11-5.mol |
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Meltingpoint |
-1 ° C |
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Boilingpoint |
248 ° C (surem) |
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kapadhetan |
1.121 |
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vapordensitas |
4.7 (vs hawa) |
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vaporpressure |
<1 hPa (20 ° C) |
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FEMA |
2670 | P-METHOXYBENZALDEHYDE |
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réfraktif |
n20 / D 1.573 (lit.) |
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Fp |
228 ° F |
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storagetemp. |
Kulkas |
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kelarutan |
2g / l |
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wujud |
Cairan |
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warna |
Cetha ora ana warna nganti kuning |
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PH |
7 (2g / l, H2O, 20â "ƒ) |
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explosivelimit |
1,4-5,3% (V) |
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Kelarutan Banyu |
Miscible with acetone, alkohol, eter, kloroform lan benzena. Banyu karo banyu. |
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Sensitif |
Sensitif Udhara |
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Nomer JECFA |
878 |
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Merck |
14,663 |
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BRN |
471382 |
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InChIKey |
ZRSNZINYAWTAHE-UHFFFAOYSA-N |
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CAS DataBaseReferensi |
123-11-5 (Referensi CAS DataBase) |
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Referensi NISTChemistry |
Benzaldehyde, 4-methoxy- (123-11-5) |
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Sistem Registrasi EPA EPA |
Benzaldehyde, 4-methoxy- (123-11-5) |
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Kode Bahaya |
Xn, Xi, T, F |
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Statistik Risiko |
22-36 / 37 / 38-39 / 23/24 / 25-23 / 24 / 25-11-R22-36 / 38 |
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Statistik Keamanan |
26-36-45-36 / 37-16-7 |
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RIDADR |
UN 3316 9 / PG 2 |
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WGK Jerman |
1 |
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RTECS |
BZ2625000 |
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F |
10-23 |
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AutoignitionTemperature |
220 ° C |
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TSCA |
Nggih |
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HazardClass |
LAYAR |
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PackingGroup |
II |
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HSCode |
29124900 |
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Data BahayaBebayani |
123-11-5 (Data Zat Mbebayani) |
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Keracunan |
LD50 ing tikus kanthi lisan: 1510 mg / kg (Jenner) |
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Katrangan produk |
Anisaldehyde (Anisic aldehyde), uga dikenal asanisaldehyde, 4-methoxybenzaldehyde, anisaldehyde, anise aldehyde, iscolorless kanggo bulak cairan kuning ing suhu kamar kanthi mambu ofhawthorn sing padha. Kapadhetan 1,123g / cm3 (20 â „ƒ). Titik lebur 2â "ƒ. Titik sing nggodhok yaiku249.5. Indeks réfraktif yaiku 1,5731. Pancen angel larut ing banyu (kelarutan ing banyu 0,3%), rada larut ing propilena glikol, gliserin, larut ing etanol, eter, aseton, kloroform lan organikolvensi liyane. |
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ambu ora enak |
Ana aroma lan hawthorn kaya anise sing kuwat. Wangi seger lan ijo. Wangi kembang kasebut kaya kembang Hawthorn, dene kacang buncis kaya aroma wangi vanilla. Kasedhiya sawetara ramuan lan rempah-rempah sing legi. Wewangiane kuwat, lan tahan suwe banget. Alkohol liyane kuwat lan jelas lan luwih kasar tinimbang anise. |
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PreparationProduk |
cis-Anethol -> 3,5-DIMETHOXYPHENYLACETIC ACID -> FLUCYTHRINATE -> D (-) - 4-Hydroxyphenylglycine -> DL-4-HYDROXYPHENYLGLYCINE -> 5- (4-METHOXYPHENYL) HYDAT - (4-Methoxybenzyl) -N-methylamine -> 4-Methoxybenzyl alkohol -> Amino-4-methoxyben-zeneacetic acid -> Octyl 4-methoxycinnamate |
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Bahan baku |
Sodulf bisulfite -> Manganese dioxide -> Hexamethylenetetramine -> Sodium dichromate dihydrate -> Potassium dichromate -> Anisole -> Sulfanilic acid -> p-Hydroxybenzaldehyde -> p-Cresol -> Mesitylene -> cis-Anethol -> Ozone -> Tetrapotassium hexacyanoferratetrihydrate -> COREOPSISYELLOWEXTRACT -> 4-Methylanisole -> MINYAK PEANUT -> MINYAK ROOT GALANGAL -> Minyak Dill |
