2-Hexanoylfuran Chemical
2-Hexanoylfuran Chemical

2-Hexanoylfuran Chemical

MOQ : 10 Kilograms

2-Hexanoylfuran Chemical Specification

  • Poisonous
  • Non-poisonous under normal handling conditions
  • Appearance
  • Clear to pale yellow liquid
  • Ph Level
  • Neutral
  • CAS No
  • 17283-81-7
  • Molecular Formula
  • C10H14O2
  • Refractive Rate
  • n20/D 1.474 - 1.478
  • Shape
  • Liquid
  • Product Type
  • Chemical
  • Smell
  • Characteristic, sweet, fruity odor
  • Molecular Weight
  • 166.22 g/mol
  • HS Code
  • 29321990
  • Ingredients
  • 2-Hexanoylfuran (C10H14O2)
  • Physical Form
  • Liquid
  • Storage
  • Store in a cool, dry, and well-ventilated area, keep container tightly closed
  • EINECS No
  • 241-421-5
  • Purity
  • 98%
  • Shelf Life
  • 24 months (if stored properly in original sealed packaging)
  • Structural Formula
  • C6H13COC4H3O
  • Melting Point
  • Not applicable (liquid at room temperature)
  • Properties
  • Colorless to pale yellow liquid, characterized by its furan ring and hexanoyl group, insoluble in water, miscible with organic solvents
  • Density
  • 0.986 Gram per cubic centimeter(g/cm3)
  • Application
  • Used as a flavoring agent, fragrance intermediate, and in organic syntheses
  • Usage
  • Suitable for use in laboratory research, synthesis, and as an industrial intermediate
  • Grade
  • Industrial and Laboratory Grade
  • Solubility
  • Insoluble in water; soluble in alcohols, ethers and organic solvents
  • Synonyms
  • 2-(Hexanoyl)furan; Hexanoylfuran
  • MDL Number
  • MFCD00005320
  • Boiling Point
  • 85-87C at 1 mmHg
  • UN Number
  • Not regulated
  • Handling Precautions
  • Handle with gloves and appropriate safety measures; avoid inhalation and contact with skin/eyes
  • Stability
  • Stable under recommended storage conditions
  • Packaging
  • Available in 25 kg drums or as per customer requirements
  • Flash Point
  • >110C
  • Hazard Class
  • Non-hazardous
  • EC Number
  • 241-421-5
  • Vapor Pressure
  • 0.03 mmHg at 25C
  • LogP
  • Approx. 2.4
 
 

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