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3-Hydroxy-2-Butanone CAS 513-86-0 Fine Chemicals Liquid C4H8O2

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Place of Origin: China

Brand Name: Sunshine

Certification: ISO,COA

Model Number: 513-86-0

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Price: Negotiation

Packaging Details: Plastic bottles, Plastic buckets

Delivery Time: 7-15 days

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3-Hydroxy-2-butanone CAS 513-86-0

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CAS 513-86-0 Fine Chemicals

CAS NO::
513-86-0
Appearance::
Pale Yellow To Green Yellow Liquid Or Crystals
Molecular Formula::
C4H8O2
Molecular Weight::
88.105100
EINECS NO::
208-174-1
MDL NO::
MFCD00004521
CAS NO::
513-86-0
Appearance::
Pale Yellow To Green Yellow Liquid Or Crystals
Molecular Formula::
C4H8O2
Molecular Weight::
88.105100
EINECS NO::
208-174-1
MDL NO::
MFCD00004521
3-Hydroxy-2-Butanone CAS 513-86-0 Fine Chemicals Liquid C4H8O2

Product Description:

Product Name: 3-Hydroxy-2-butanone CAS NO: 513-86-0

 

Synonyms:

1-ethoxy-2-methyl-1-methylselanyl-propene;

Dimethylketol;

Acetylmethylcarbinol (May exist as crystalline dimer);

 

Chemical & Physical Properties:

Appearance: Pale yellow to green yellow liquid or crystals

Assay :≥99.0%

Density: 1.013

Boiling Point: 148℃

Melting Point: 15℃

Flash Point: 50℃

Refractive Index: 1.4171

Water Solubility: SOLUBLE

Stability: Stable under normal temperatures and pressures.

Storage Condition: 2-8℃

 

Safety Information:

RTECS: EL8790000

Hazard Class: 3

Safety Statements: S26-S36/37

HS Code: 2914400090

Packing Group: III

WGK Germany: 1

RIDADR: UN 2621

Risk Statements: R10; R36/38

Hazard Code: Xi

Signal Word: Warning

Hazard Declaration: H226; H315; H319

Symbol: GHS02, GHS07

Caution Statement: P305 + P351 + P338

 

Acetoin, also known as 3-hydroxybutanone or acetyl methyl carbinol, with the molecular formula is C4H8O2, is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. Acetoin is a chiral molecule. The form produced by bacteria is (R)-acetoin. 3-Hydroxy-2-butanone is a chemical used in food flavoring and fragrances. It acts as an intermediate of butanediol cycle in microorganisms. It is used as an aroma carrier in the preparation of flavors and essences.

 

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