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338753

Sigma-Aldrich

Furan-d4

≥98 atom % D, ≥99% (CP), contains 0.025 wt. % BHT as stabilizer

Synonyme(s) :

Tetradeuteriofuran

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About This Item

Formule empirique (notation de Hill):
C4D4O
Numéro CAS:
6142-90-1
Poids moléculaire :
72.10
Numéro MDL:
MFCD00075149
Code UNSPSC :
12352005
ID de substance PubChem :
24860571
Nomenclature NACRES :
NA.12

Pression de vapeur

9.63 psi ( 20 °C)

Pureté isotopique

≥98 atom % D

Pureté

≥99% (CP)

Contient

0.025 wt. % BHT as stabilizer

Indice de réfraction

n20/D 1.4202 (lit.)

Point d'ébullition

32 °C/758 mmHg (lit.)

Densité

0.991 g/mL at 25 °C

Changement de masse

M+4

Température de stockage

2-8°C

Chaîne SMILES 

[2H]c1oc([2H])c([2H])c1[2H]

InChI

1S/C4H4O/c1-2-4-5-3-1/h1-4H/i1D,2D,3D,4D

Clé InChI

YLQBMQCUIZJEEH-RHQRLBAQSA-N

Conditionnement

This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.

Pictogrammes

FlameHealth hazardExclamation mark
GHS02,GHS08,GHS07

Mention d'avertissement

Danger

Classification des risques

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2

Code de la classe de stockage

3 - Flammable liquids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

-32.8 °F - closed cup

Point d'éclair (°C)

-36 °C - closed cup

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Adriana P Arisseto et al.
International journal of food science, 2013, 904349-904349 (2013-01-01)
Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant
Aifei Xu et al.
Anais da Academia Brasileira de Ciencias, 89(1 Suppl 0), 383-390 (2017-05-12)
A simple and sensitive method for simultaneous determination of furan and vinyl acetate (VA) in vapor phase of mainstream cigarette smoke with cold trap and gas chromatography-mass spectrometry (GC-MS) was developed. A Cambridge filter pad (CFP) was placed in front
Estefanija Bogdanova et al.
Food additives & contaminants. Part B, Surveillance, 11(2), 126-137 (2018-03-17)
This work reports data on the occurrence of nine mycotoxins and two food processing contaminants - acrylamide and furan - in a total of 100 beers produced in Latvia. Mycotoxins were detected by high-performance liquid chromatography (HPLC) coupled with time-of-flight
Mayela Cepeda-Vázquez et al.
Food chemistry, 245, 1025-1033 (2017-12-31)
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting
Da-Eun Kang et al.
Food science and biotechnology, 29(1), 141-148 (2020-01-25)
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping
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