110-62-3 CAS NO.110-62-3

Min.Order: 100 Gram
Payment Terms: L/C,T/T,

Product Details

Keywords

Valeraldehyde
1-butanecarbaldehyde
1-pentanal;aldehydevalerique;

Quick Details

ProName: 110-62-3
CasNo: 110-62-3
Molecular Formula: C5H10O
Appearance: White powder
Application: Organic Chemicals
DeliveryTime: 2 weeks
PackAge: in alumium foil bag
Port: China main port
ProductionCapacity: 1000 Kilogram/Week
Purity: 99%
Storage: Room temperature
Transportation: AS PER MSDS
LimitNum: 100 Gram
Heavy metal: N/A
Grade: Industrial Grade,Pharma Grade
Transportation: N/A

Superiority

Valeraldehyde; 1-butanecarbaldehyde;1-pentanal;aldehydevalerique;Butyl formal;butylformal;femanumber3098.;n-C4H9CHO;n-Valeraldehyd

Valeraldehyde properties

Melting point -92 ° C

Boiling point 103 ° C

Density 0.81 g / mL at 25 ° C (lit.)

Refractive index n20 / D 1.394 (lit.)

FEMA 3098

Flash point 54 ° F

Storage condition 0-6 ° C

Water Solubility 14 g / L (20 ºC)

Sensitivity Air Sensitive

Merck 14,9902

BRN 1616304

Stability of Stable. Highly flammable.

CAS database 110-62-3 (CAS DataBase Reference)

NIST Chemical Information Pentanal (110-62-3)

EPA Chemical Substance Information Pentanal (110-62-3)

Details

Application and Synthesis of Pentanal

Determination of content by aldehyde hydroxylamine assay (OT-7-2) determination, the sample volume of 1g, equivalent factor (e) of 43.07.

Toxicity GRAS (FEMA ~ FDA, § 172.515, 2000).

Use limit

FEMA (mg kg): Drinks 1.3; Ice cream 5.0; Candy 4.2; Baked goods 5.4.

Moderate limit (FDA, § 172.515, 2000).

Maximum Allowable Residual Quantity of Food Additives

Additives Chinese name Allows the use of the additive food Chinese name Additive function Maximum allowable use (g / kg) Maximum allowable residue (g / kg)

Oraldehyde Foods Food Flavors Ingredients for the preparation of flavors should not exceed the maximum allowable amount and maximum allowable residue in GB 2760

Chemical properties of colorless, with a special flavor of the permeable liquid. Solubility in water 1.35% by weight

Uses Used as organic synthesis intermediates, spices and other raw materials

Use GB 2760--1996 provides for the temporary use of food spices.

The main purpose of use is hydrogenation of pentanol and oxidation of pentanoic acid. Spices and rubber promoters are also available.

Uses Used as organic synthesis intermediates, spices raw materials and rubber accelerators

Use as a spice, rubber (vulcanization) accelerator.

Production method 1. N-amyl alcohol oxidation (vapor phase oxidation at 550 ° C; liquid phase oxidation in the presence of Na2Cr2O7 and H2SO4). 2.1-butenylcarbonyl synthesis 1-butene and syngas (CO / H2) at 19.6-29.4MPa, 150-170 ° C reaction.

The production method is catalyzed by the reduction of n-valeric acid.

Category Flammable liquids

Toxic grading poisoning

Acute toxicity oral - rat LD50: 4581 mg / kg; oral - mouse LD50: 6400 mg / kg

Irritation data eye - rabbit 100 mg / 24 h severe; skin - rabbit 500 mg / 24 h moderate

Explosive hazardous characteristics mixed with air, heated, open flame can be exploded

Flammability Hazardous characteristics In case of fire, high temperature, oxidant flammable; combustion to stimulate smoke

Storage and storage characteristics of the warehouse ventilation low temperature drying; and oxidants, acid separate storage

Fire extinguishing agent dry powder, dry sand, carbon dioxide, foam

Occupational standard TWA 175 mg / m3; STEL 260 mg / m3