43861

Furan

analytical standard

• Empirische Formel (Hill-System): C₄H₄O
• CAS-Nummer: 110-00-9
• Molekulargewicht: 68.07
• UNSPSC Code: 85151701
• NACRES: NA.24
• PubChem Substance ID: 329756415
• EC Number: 203-727-3
• Beilstein/REAXYS Number: 103221
• MDL number: MFCD00003222

Eigenschaften

• grade: analytical standard
• Quality Segment: 100
• vapor density: 2.35 (vs air)
• vapor pressure: 1672 mmHg ( 55 °C), 31.66 psi ( 55 °C), 493 mmHg ( 20 °C), 9.22 psi ( 20 °C)
• assay: ≥98.0% (GC)
• shelf life: limited shelf life, expiry date on the label
• contains: ~0.025% 2,6-di-tert-4-methylphenol as stabilizer
• expl. lim.: 14.3 %
• technique(s): HPLC: suitable, gas chromatography (GC): suitable
• refractive index: n20/D 1.421
• bp: 32 °C/758 mmHg (lit.)
• density: 0.936 g/mL at 25 °C (lit.)
• application(s): cleaning products; cosmetics; environmental; food and beverages; personal care
• format: neat
• storage temp.: 2-8°C
• SMILES string: c1ccoc1
• InChI: 1S/C4H4O/c1-2-4-5-3-1/h1-4H
• InChI key: YLQBMQCUIZJEEH-UHFFFAOYSA-N

Beschreibung

General description

Furan is a clear and colorless liquid, and a bimolecular heterocycle, which can be used to trap unstable intermediates containing highly reactive species, via Diels-Alder cycloaddition reactions.

Furan, a naturally occurring compound associated with the flavor of food, is found at very low levels in a variety of food products and beverages. It finds applications as a solvent for resins and lacquers as well as in the preparation of organic compounds, in pharmaceuticals, etc. Furan is also reportedly identified in heat treated food products, including cooked chicken, fish protein concentrate, caramel back, canned meat, bread, coffee, etc.

This compound is listed in the SVHC (Substances of very high concern) candidate list of ECHA (European Chemicals Agency)

Application

Furan can undergo Diels-Alder [4+2] cycloaddition reaction with maleic anhydride to form the corresponding exo and endo furan-maleic anhydride adducts.

Furan may be used as an analytical reference standard for the quantification of the analyte in heat-processed foods using gas chromatography-mass spectrometry (GC-MS).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Sicherheitshinweise

• pictograms: GHS02,GHS08,GHS07
• signalword: Danger
• hcodes: H224,H302 + H332,H315,H341,H350,H373,H412
• pcodes: P210 - P233 - P273 - P304 + P340 + P312 - P308 + P313 - P403 + P233
• Hazard Classifications: Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2
• supp_hazards: EUH019
• Lagerklasse: 3 - Flammable liquids
• flash_point_f: -32.8 °F - closed cup
• flash_point_c: -36 °C - closed cup