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338753

Sigma-Aldrich

Furan-d4

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

Synonym(s):

Tetradeuteriofuran

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About This Item

Empirical Formula (Hill Notation):
C4D4O
CAS Number:
6142-90-1
Molecular Weight:
72.10
MDL number:
MFCD00075149
UNSPSC Code:
12352005
PubChem Substance ID:
24860571
NACRES:
NA.12

vapor pressure

9.63 psi ( 20 °C)

Quality Level

200

isotopic purity

≥98 atom % D

Assay

≥99% (CP)

contains

0.025 wt. % BHT as stabilizer

refractive index

n20/D 1.4202 (lit.)

bp

32 °C/758 mmHg (lit.)

density

0.991 g/mL at 25 °C

mass shift

M+4

storage temp.

2-8°C

SMILES string

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

InChI

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

InChI key

YLQBMQCUIZJEEH-RHQRLBAQSA-N

Packaging

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.

Signal Word

Danger

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

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

-32.8 °F - closed cup

Flash Point(C)

-36 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
MBBD5116
MBBC8399
MBBC1163
MBBB3590V
CC0983

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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
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
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
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
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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