|
Product nomen: |
Naturalis Hexaldehyde |
|
CAS; |
66-25-1 |
|
MF: |
C6H12O |
|
MW: |
100.16 |
|
EINECS: |
200-624-5 |
|
Productum Genera: |
|
|
Mol fasciculi: |
66-25-1.mol |
|
|
|
|
Exustio punctum |
-56 °C |
|
Fervens punctum |
130-131 °C(lit.) |
|
density |
0.816 g/mL ad 20 °C |
|
vapor density |
>1 (vs aer) |
|
vapor pressura |
10 mm Hg (20 °C) |
|
FEMA |
2557 | HEXANAL |
|
refractivus index |
n20/D 1.4035(lit.) |
|
Fp |
90 °F |
|
repono temp. |
2-8°C |
|
solubility |
6g/l* |
|
forma |
Liquid |
|
color |
Patet hyalina vel subflavum |
|
PH |
4-5 (4.8g/l, H2O, 20℃) |
|
Odor |
Ponticus. |
|
odor Limen |
0.0008ppm |
|
Aqua Solubilitas |
4.8 g/L (20 C) |
|
Sensitiva |
Air Sensitiva |
|
Merck |
14,1760 |
|
JECFA Number |
92 |
|
BRN |
506198 |
|
Stabilitas: |
Stabulum. Flammabiles. Repugnat oxidentibus agentibus, basibus validis; fortes reducendo. |
|
CAS DataBase Reference |
66-25-1 (CAS Reference) |
|
NIST Chemia Reference |
Hexanal(66-25-1) |
|
EPA Substantia Subcriptio Ratio |
Hexaldehyde (66-25-1) |
|
Discrimen Codes |
Xi |
|
Risk Dictiones |
10-36-36/37/38 |
|
salus Dictiones |
37/39-26-16-9 |
|
RIDADR |
UN 1207 3/PG 3 |
|
WGK Germania |
1 |
|
RTECS |
MN7175000 |
|
F |
13 |
|
Autoignition Temperature |
220 °C |
|
Aleam Nota |
Irritant |
|
TSCA |
Ita |
|
HS Code |
2912 19 00 |
|
HazardClass |
3 |
|
PackingGroup |
III |
|
Ancipitia Datae substantiae |
66-25-1 (Ancipitia substantiae Data) |
|
Toxicity |
LD50 viva voce in muribus: 4.89 g/kg (Smyth) |
|
Descriptio |
Hexanal proprium odoris et saporis (in dilution). Sit be praeparatum ex calcio sal acidi caproici et acidi formic. |
|
Chemical Properties |
Hexanal habet pingue, viridem, gramineum, potentem, penetrans qualitatem odoris et gustus fruity (in dilution). |
|
Chemical Properties |
Liquidum hyalinum; acre aldehyde odor.Immiscible with water. |
|
Chemical Properties |
Ex. gr
aurantiaco et lemon olei. Est liquor hyalinus cum pingui, viridis odore;
humilis defectus, immaturorum simile. |
|
usus |
Hexanal naturaliter in multis cibis contingit, ut in fructibus maturis
propter additionem ut saporant; Malum gustum habet. Potest etiam esse
nascitur in cibis propter peroxidationem lipidorum in coctione. Est maxime
in cibo flavorant, odores, et fucorum;
plastici, synthetica resina, et pesticides. Dimittitur ad aerem et
aqua per productionem vel usu ad fabricandum aliis products aut "
in usu earum rerum ipsarum. Subit oxidatio et
facile polymerization. |
