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等級
FG
Halal
Kosher
natural
品質等級
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
蒸汽密度
1.52 (vs air)
蒸汽壓力
14.63 psi ( 20 °C)
化驗
≥99% (GC)
形狀
liquid
自燃溫度
365 °F
expl. lim.
60 %
環保替代產品特色
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
折射率
n20/D 1.332 (lit.)
pH值
5 (20 °C)
bp
21 °C (lit.)
mp
−125 °C (lit.)
密度
0.785 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
環保替代類別
感官的
ethereal
儲存溫度
2-8°C
SMILES 字串
CC=O
InChI
1S/C2H4O/c1-2-3/h2H,1H3
InChI 密鑰
IKHGUXGNUITLKF-UHFFFAOYSA-N
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一般說明
應用
- 基于金纳米结构与生色团和 H(2)O(2) 结合的等离子体图案识别乙醛：一种用于通过比色经济型试纸 (CATS) 快速低成本分析致癌物质的新平台：本研究提出了一种使用金纳米结构检测乙醛的新方法，为监测这种致癌化合物提供了一种快速、经济的解决方案（Shadjou N 等人，2024 年）。
- 优化和表征从白酒糟中获得的 KOH 活化炭，用于降低酒精饮料中的风险因素：本文探索了使用 KOH 活化炭从酒精饮料中吸附乙醛，降低其致癌风险（Sun B 等人，2024 年）。
- 单点铁锚定淀粉样蛋白水凝胶作为酒精解毒的催化平台：讨论了新型铁锚定淀粉样蛋白水凝胶的开发，该水凝胶催化乙醛（酒精的有害代谢产物）的分解（Mezzenga R 等人，2024 年）。
注意
訊號詞
Danger
危險分類
Carc. 1B - Eye Irrit. 2 - Flam. Liq. 1 - Muta. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
-38.0 °F - closed cup
閃點（°C）
-38.89 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves
其他客户在看
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Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
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