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重要文件

V800018

Sigma-Aldrich

乙酸

suitable for HPLC, ≥99.8%

同義詞:

冰乙酸

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About This Item

線性公式:
CH3CO2H
CAS號碼:
分子量::
60.05
Beilstein:
506007
EC號碼:
MDL號碼:
分類程式碼代碼:
12352300
PubChem物質ID:
暫時無法取得訂價和供貨情況

蒸汽密度

2.07 (vs air)

產品線

Vetec

化驗

≥99.8%

形狀

liquid

自燃溫度

800 °F

expl. lim.

16 %, 92 °F
4 %, 59 °F

技術

HPLC: suitable

折射率

n20/D 1.371 (lit.)

pH值

2.5 (20 °C, 50 g/L)

bp

117-118 °C (lit.)

mp

16.2 °C (lit.)

密度

1.04 g/mL at 25 °C (lit.)

SMILES 字串

[F2C(F2C)13F3C]C(O)=O

InChI

1S/C2H4O2/c1-2(3)4/h1H3,(H,3,4)

InChI 密鑰

QTBSBXVTEAMEQO-UHFFFAOYSA-N

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一般說明

Acetic acid is an organic acid mainly used as a preservative, acidulating agent and flavoring agent.[1][2] It is one of the main volatile constituents of vinegar and pyroligneous acid.[3] Acetic acid is used as a flavoring agent in ice-creams, nonalcoholic beverages and baked goods.[4] It is also used as a chemical reagent for the synthesis of vinyl acetate monomer, cellulose acetate, acetic anhydride, acetate ester, and terephthalic acid.[5]

應用

Acetic acid can be used as a mobile phase additive to improve the separation and resolution of the bioactive compounds on the C18 column in reverse phase HPLC.[6] It is also used as an analytical reference standard in chromatographic applications.

法律資訊

Vetec is a trademark of Merck KGaA, Darmstadt, Germany

象形圖

FlameCorrosion

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

102.2 °F - closed cup

閃點(°C)

39 °C - closed cup


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Effect of mobile phase additives on the resolution of four bioactive compounds by RP-HPLC
Li, Shengnan, et al.
International Journal of Molecular Sciences, 11(5), 2229-2240 (2010)
Ice-cream as a probiotic food carrier
Cruz AG, et al.
Food Research International, 42(9), 1233-1239 (2009)
Organic acids and meat preservation: a review
Theron MM and Lues JFR
Food Reviews International, 23(2), 141-158 (2007)
Production of pyroligneous acid from lignocellulosic biomass and their effectiveness against biological attacks
Lee SH, et al.
Journal of Applied Sciences Research, 10(20), 2440-2446 (2010)
Fenaroli's handbook of flavor ingredients
Fenaroli's Handbook of Flavor Ingredients (2016)

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