おすすめの製品
蒸気圧
9.63 psi ( 20 °C)
品質水準
同位体純度
≥98 atom % D
アッセイ
≥99% (CP)
含みます
0.025 wt. % BHT as stabilizer
屈折率
n20/D 1.4202 (lit.)
bp
32 °C/758 mmHg (lit.)
密度
0.991 g/mL at 25 °C
質量シフト
M+4
保管温度
2-8°C
SMILES記法
[2H]c1oc([2H])c([2H])c1[2H]
InChI
1S/C4H4O/c1-2-4-5-3-1/h1-4H/i1D,2D,3D,4D
InChI Key
YLQBMQCUIZJEEH-RHQRLBAQSA-N
包装
この製品は、バルク容量での利用が可能で、必要に応じてパッケージ化できます。価格、入手可能性、および梱包の情報については、Stable Isotopes Customer Serviceにお問い合わせください。
シグナルワード
Danger
危険有害性の分類
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2
保管分類コード
3 - Flammable liquids
WGK
WGK 3
引火点(°F)
-32.8 °F - closed cup
引火点(℃)
-36 °C - closed cup
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
消防法
第4類:引火性液体
特殊引火物
危険等級I
Jan Code
338753-1G:
338753-5G:
338753-1G-PW:
338753-VAR:
338753-BULK:
338753-5G-PW:
Adriana P Arisseto et al.
International journal of food science, 2013, 904349-904349 (2013-01-01)
Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant
Aifei Xu et al.
Anais da Academia Brasileira de Ciencias, 89(1 Suppl 0), 383-390 (2017-05-12)
A simple and sensitive method for simultaneous determination of furan and vinyl acetate (VA) in vapor phase of mainstream cigarette smoke with cold trap and gas chromatography-mass spectrometry (GC-MS) was developed. A Cambridge filter pad (CFP) was placed in front
Estefanija Bogdanova et al.
Food additives & contaminants. Part B, Surveillance, 11(2), 126-137 (2018-03-17)
This work reports data on the occurrence of nine mycotoxins and two food processing contaminants - acrylamide and furan - in a total of 100 beers produced in Latvia. Mycotoxins were detected by high-performance liquid chromatography (HPLC) coupled with time-of-flight
Mayela Cepeda-Vázquez et al.
Food chemistry, 245, 1025-1033 (2017-12-31)
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting
Da-Eun Kang et al.
Food science and biotechnology, 29(1), 141-148 (2020-01-25)
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping
ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.
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