Natural Propyl Acetate

Product nomen:

Natural Propyl acetate

CAS;

109-60-4

MF:

C5H10O2

MW:

102.13

EINECS:

203-686-1

Mol fasciculi:

109-60-4.mol

Exustio punctum 

−95 °C(lit.)

Fervens punctum 

102 °C(lit.)

density 

0.888 g/mL ad 25 °C(lit.)

vapor density 

3.5 (vs. aere);

vapor pressura 

25 mm Hg ( 20 °C )

refractivus index 

n20/D 1.384(lit.)

FEMA 

2925 | PROPYL ACETATE

Fp 

55 °F

repono temp. 

Flammabiles area

solubility 

aqua solutum

forma 

Liquid

color 

APHA: ≤15

Gravitas Imprimis

0.889 (20/4℃)

Odor

Frugifer mitis.

odor Limen

0.24ppm

explosive limit

1.7%, 37°F

Aqua Solubilitas 

2g/100 mL (20 C)

Merck 

14,7841

JECFA Number

126

BRN 

1740764

Discrimen Codes 

F, XI

Risk Dictiones 

11-36-66-67

salus Dictiones 

16-26-29-33

RIDADR 

UN 1276 3/PG 2

WGK Germania 

1

RTECS 

AJ3675000

Autoignition Temperature

84 °F

Discrimen Nota 

Irritant / Highly Flammabiles

TSCA 

Ita

HS Code 

2915 39 00

HazardClass 

3

PackingGroup 

II

Ancipitia Datae substantiae

109-60-4 (Ancipitium substantiarum data)

Toxicity

LD50 in muribus, muribus (mg/kg): 9370, 8300 viva voce (Jenner)

Chemical Properties

Propyl acetas fructum habet (pirum-rubicundum) odoris jucundi; sucus acerbumdulce simile piri in dilution.

Chemical Properties

magno liquore hyalina odoris

Chemical Properties

n-Propyl acetas hyalina liquor cum leni , odore fructifero. Odor Limen est 70 milligram per metrum cubicum et 2.8 milligrammatis per metrum cubicum (New Jersey Fact Sheet).

Corporalis proprietatibus

Liquidum, hyalinum, flammabile, liquidum, amoeno, piriformi odoris. Experimentaliter determinata detectio et agnitio odoris limen concentratio 200 μg/m3 (48 ppbv) et 600 μg/m3 (140 ppbv), respective (Hellman et Small, 1974). Odoris limen concentratio 240 ppbv constituebatur per modum follis odoris triangularis (Nagata et Takeuchi, 1990). Cometto-Mu?iz et Cain (MCMXCI) mediocris nasi acrimoniam retulit in limine concentration 17,575 ppmv.

Eventum

Pomum, pomum, pomum, persicum, Musa, currants nigra ; guava, uvae, cucumis, persici, pira, pineapple, prunum, fragum, lycopersicum; acetum, panis et siligo, feta caseus, gruyus caseus, domiati caseus; yogurt, adipem bubulum, cerevisiam, cognacum, bourbon et cupam brasii, cider, uva vina; Cocos, annuum astulae, mel, passionis fructum, starfruit, ficus, aspera pirum; jackfruit, litchi, causa loquat, montem Papaya, arrack, nectarinum et fructus pepino.

Praeparatio

Per acetylationem directam arcus propyl.