추천 제품
Grade
anhydrous
Quality Level
vapor density
3 (vs air)
vapor pressure
2 mmHg ( 20 °C)
분석
≥99%
형태
liquid
autoignition temp.
644 °F
expl. lim.
1.2-9 %, 100 °F
불순물
<0.003% water
<0.005% water (100 mL pkg)
증발 잔류물
<0.0005%
refractive index
n20/D 1.406 (lit.)
pH
5.6 (20 °C, 25 g/L)
bp
130 °C (lit.)
mp
−117 °C (lit.)
density
0.809 g/mL at 25 °C (lit.)
SMILES string
CC(C)CCO
InChI
1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3
InChI key
PHTQWCKDNZKARW-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
애플리케이션
3-Methyl-1-butanol may be used as a solvent in the preparation of ac-tetrahydro-β-naphthylamine from β-naphthylamine via reduction using sodium.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point (°F)
110.3 °F - closed cup
Flash Point (°C)
43.5 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
ac-Tetrahydro-?-naphthylamine
Organic Syntheses, 9, 84-84 (1929)
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation.
Postharvest biology and technology, 20(3), 261-268 (2000)
Applied and environmental microbiology, 74(18), 5769-5775 (2008-08-05)
3-Methyl-1-butanol is a potential fuel additive or substitute. Previously this compound was identified in small quantities in yeast fermentation as one of the fusel alcohols. In this work, we engineered an Escherichia coli strain to produce 3-methyl-1-butanol from glucose via
Journal of agricultural and food chemistry, 55(8), 3051-3057 (2007-03-16)
The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the
Identification of character impact odorants of different white wine varieties.
Journal of Agricultural and Food Chemistry, 45(8), 3022-3026 (1997)
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