Saltar al contenido
Merck
Todas las fotos(1)

Documentos

E7401

Sigma-Aldrich

3-Ethoxy-1-propanol

97%

Iniciar sesiónpara Ver la Fijación de precios por contrato y de la organización
Todas las fotos(1)

About This Item

Fórmula lineal:
C2H5O(CH2)3OH
Número de CAS:
111-35-3
Peso molecular:
104.15
EC Number:
203-861-2
MDL number:
MFCD00002948
UNSPSC Code:
12352100
PubChem Substance ID:
24894645
NACRES:
NA.22

Quality Level

100

assay

97%

form

liquid

refractive index

n20/D 1.417 (lit.)

bp

160-161 °C (lit.)

density

0.904 g/mL at 25 °C (lit.)

SMILES string

CCOCCCO

InChI

1S/C5H12O2/c1-2-7-5-3-4-6/h6H,2-5H2,1H3

InChI key

XHMWPVBQGARKQM-UHFFFAOYSA-N

Categorías relacionadas

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

129.2 °F - closed cup

flash_point_c

54 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

¿Ya tiene este producto?

Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

Los clientes también vieron

Slide 1 of 2

1 of 2

2-etoxietanol ReagentPlus®, 99%

Sigma-Aldrich

128082

2-etoxietanol

Propylene glycol monomethyl ether acetate ReagentPlus®, ≥99.5%

Sigma-Aldrich

484431

Propylene glycol monomethyl ether acetate

Shanshan Fan et al.
Food research international (Ottawa, Ont.), 137, 109349-109349 (2020-11-26)
Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory analysis, aroma extract
Eduardo Coelho et al.
Journal of food science and technology, 54(12), 4112-4122 (2017-11-01)
Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four
Ana-Marija Jagatić Korenika et al.
Molecules (Basel, Switzerland), 25(18) (2020-09-26)
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.

Póngase en contacto con el Servicio técnico