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E7401

3-Ethoxy-1-propanol

97%

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$285.00

25 G

$426.00

$285.00

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About This Item

Linear Formula:
C2H5O(CH2)3OH
CAS Number:
111-35-3
Molecular Weight:
104.15
NACRES:
NA.22
PubChem Substance ID:
24894645
UNSPSC Code:
12352100
EC Number:
203-861-2
MDL number:
MFCD00002948
Assay:
97%
Form:
liquid

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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

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Show Differences

1 of 4

This Item
233803537101296708
3-Ethoxy-1-propanol 97%

Sigma-Aldrich

E7401

3-Ethoxy-1-propanol

3-(Trimethylsilyl)-1-propanol 97%

Sigma-Aldrich

233803

3-(Trimethylsilyl)-1-propanol

(R)-(+)-1-Chloro-3-(4-fluorophenoxy)-2-propanol 97%

Sigma-Aldrich

537101

(R)-(+)-1-Chloro-3-(4-fluorophenoxy)-2-propanol

(S)-(+)-2-Chloro-1-propanol 97%

Sigma-Aldrich

296708

(S)-(+)-2-Chloro-1-propanol

assay

97%

assay

97%

assay

97%

assay

97%

Quality Level

100

Quality Level

100

Quality Level

100

Quality Level

100

form

liquid

form

-

form

-

form

-

density

0.904 g/mL at 25 °C (lit.)

density

0.832 g/mL at 25 °C (lit.)

density

1.288 g/mL at 25 °C (lit.)

density

1.103 g/mL at 25 °C (lit.)

refractive index

n20/D 1.417 (lit.)

refractive index

n20/D 1.428 (lit.)

refractive index

n20/D 1.52 (lit.)

refractive index

n20/D 1.438 (lit.)

bp

160-161 °C (lit.)

bp

111-112 °C/96 mmHg (lit.)

bp

283-284 °C (lit.)

bp

70.3 °C/75 mmHg (lit.)

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

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

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Certificates of Analysis (COA)

Lot/Batch Number
STBF5279V
S67129V
S67129
08828PD
S32062

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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

Global Trade Item Number

SKUGTIN
E7401-5G04061837013348
E7401-25G04061837013331

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