CAS 97-62-1|Ethyl isobutyrate
Introduction：Basic information about CAS 97-62-1|Ethyl isobutyrate, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
| Common Name | Ethyl isobutyrate | ||
|---|---|---|---|
| CAS Number | 97-62-1 | Molecular Weight | 116.158 |
| Density | 0.9±0.1 g/cm3 | Boiling Point | 112.6±8.0 °C at 760 mmHg |
| Molecular Formula | C6H12O2 | Melting Point | -88°C |
| MSDS | ChineseUSA | Flash Point | 13.9±0.0 °C |
| Symbol | GHS02, GHS07 | Signal Word | Danger |
Names
| Name | ethyl isobutyrate |
|---|---|
| Synonym | More Synonyms |
Chemical & Physical Properties
| Density | 0.9±0.1 g/cm3 |
|---|---|
| Boiling Point | 112.6±8.0 °C at 760 mmHg |
| Melting Point | -88°C |
| Molecular Formula | C6H12O2 |
| Molecular Weight | 116.158 |
| Flash Point | 13.9±0.0 °C |
| Exact Mass | 116.083733 |
| PSA | 26.30000 |
| LogP | 1.59 |
| Vapour density | 4.01 (vs air) |
| Vapour Pressure | 21.6±0.2 mmHg at 25°C |
| Index of Refraction | 1.396 |
| InChIKey | WDAXFOBOLVPGLV-UHFFFAOYSA-N |
| SMILES | CCOC(=O)C(C)C |
Toxicological Information
CHEMICAL IDENTIFICATION |
ACUTE TOXICITY DATA - TYPE OF TEST :
- Standard Draize test
- ROUTE OF EXPOSURE :
- Administration onto the skin
- SPECIES OBSERVED :
- Rodent - rabbit
- REFERENCE :
- FCTXAV Food and Cosmetics Toxicology. (London, UK) V.1-19, 1963-81. For publisher information, see FCTOD7. Volume(issue)/page/year: 16,741,1978 ** ACUTE TOXICITY DATA **
- TYPE OF TEST :
- LD50 - Lethal dose, 50 percent kill
- ROUTE OF EXPOSURE :
- Intraperitoneal
- SPECIES OBSERVED :
- Rodent - mouse
- DOSE/DURATION :
- 800 mg/kg
- TOXIC EFFECTS :
- Details of toxic effects not reported other than lethal dose value
- REFERENCE :
- FCTXAV Food and Cosmetics Toxicology. (London, UK) V.1-19, 1963-81. For publisher information, see FCTOD7. Volume(issue)/page/year: 16,741,1978 *** NIOSH STANDARDS DEVELOPMENT AND SURVEILLANCE DATA *** NIOSH OCCUPATIONAL EXPOSURE SURVEY DATA : NOHS - National Occupational Hazard Survey (1974) NOHS Hazard Code - 83191 No. of Facilities: 21 (estimated) No. of Industries: 1 No. of Occupations: 2 No. of Employees: 207 (estimated)
Safety Information
| Symbol | GHS02, GHS07 |
|---|---|
| Signal Word | Danger |
| Hazard Statements | H225-H315-H319-H335 |
| Precautionary Statements | P210-P261-P305 + P351 + P338 |
| Personal Protective Equipment | Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
| Hazard Codes | F:Flammable;Xi:Irritant; |
| Risk Phrases | R11;R36/37/38 |
| Safety Phrases | S16-S26-S36-S36/37/39 |
| RIDADR | UN 2385 3/PG 2 |
| WGK Germany | 2 |
| RTECS | NQ4675000 |
| Packaging Group | II |
| Hazard Class | 3 |
| HS Code | 2915600000 |
Customs
| HS Code | 2915900090 |
|---|---|
| Summary | 2915900090 other saturated acyclic monocarboxylic acids and their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulphonated, nitrated or nitrosated derivatives VAT:17.0% Tax rebate rate:9.0% Supervision conditions:AB(certificate of inspection for goods inward,certificate of inspection for goods outward) MFN tariff:5.5% General tariff:30.0% |
Articles8
More Articles| Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation. Appl. Microbiol. Biotechnol. 99(5) , 2291-304, (2015) Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol ... | |
| Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses. J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry... | |
| How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation. Food Chem. 194 , 196-200, (2015) Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study chan... |
Synonyms
| Ethyl isobutyrate |
| isobutyric acid ethyl ester |
| Ethyl 2-methylpropionate |
| 2-Methylpropanoic acid ethyl ester |
| MFCD00009165 |
| Ethyl 2-methylpropanoate |
| Ethyl isobutanoate |
| Propanoic acid, 2-methyl-, ethyl ester |
| Isobutyric acid, ethyl ester |
| EINECS 202-595-4 |
