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F6001

Sigma-Aldrich

Fluorobenzene

99%

Synonym(s):

Monofluorobenzene, Phenyl fluoride

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About This Item

Empirical Formula (Hill Notation):
C6H5F
CAS Number:
462-06-6
Molecular Weight:
96.10
Beilstein:
1236623
EC Number:
207-321-7
MDL number:
MFCD00000280
UNSPSC Code:
12352100
PubChem Substance ID:
24894898
NACRES:
NA.22

vapor density

3.31 (vs air)

Quality Level

200

Assay

99%

refractive index

n20/D 1.465 (lit.)

bp

85 °C (lit.)

mp

−42 °C (lit.)

density

1.024 g/mL at 25 °C (lit.)

SMILES string

Fc1ccccc1

InChI

1S/C6H5F/c7-6-4-2-1-3-5-6/h1-5H

InChI key

PYLWMHQQBFSUBP-UHFFFAOYSA-N

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Application

Fluorobenzene is generally used as a solvent in synthetic chemistry. It can also be used as an aryl fluoride precursor in the nickel-catalyzed cross-coupling reactions.

Signal Word

Danger

Hazard Statements

H225,H318,H411

Hazard Classifications

Aquatic Chronic 2 - Eye Dam. 1 - Flam. Liq. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

5.0 °F - closed cup

Flash Point(C)

-15 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Nickel-catalyzed Suzuki-Miyaura reaction of aryl fluorides.
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Journal of the American Chemical Society, 133(48), 19505-19511 (2011)
Reactions of a cyclic rhodium carbenoid with aromatic compounds and vinyl ethers.
Pirrung, Michael C et al.
The Journal of Organic Chemistry, 60(7), 2112-2124 (1995)
Coordinatively unsaturated ruthenium phosphine half-sandwich complexes: Correlations to structure and reactivity.
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The organoleptic quality of virgin olive oil depends on positive and negative sensory attributes. These attributes are related to volatile organic compounds and phenolic compounds that represent the aroma and taste (flavour) of the virgin olive oil. The flavour is
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Sensory properties are critical characteristics that determine quality and can be evaluated by trained tasting panels. The panels function as multi-sensor measuring instrument and need the use of reference materials (RMs) for training. The homogeneity between units packaged from a
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