Grundinformationen
- CAS
20662-84-4- Standard-SMILES
Cc1nc(C)c(C)o1- InChIKey
ZRLDBDZSLLGDOX-UHFFFAOYSA-N- Summenformel
- C6H9NO
- Durchschnittliche Molmasse
- 111,14 g/mol
- Monoisotopische Masse
- 111,06841391
Namen und Bezeichner
- Bevorzugter Name
- 2,4,5-Trimethyloxazole
- IUPAC
- 2,4,5-trimethyl-1,3-oxazole
- Lokaler Name
- 2,4,5-Trimethyloxazol
- Englischer Name
- 2,4,5-Trimethyloxazole
- Summenformel
- C6H9NO
- Molmasse
- 111.14
Namen und Synonyme
Weitere Namen anzeigen
Datenbank-Bezeichner
- CAS
20662-84-4- PubChem CID
- 30215
- DTXSID
DTXSID0022274- ChEBI
CHEBI:179309- UNII
- B04PF51WXI
- EC Number
- 243-952-4
- Nikkaji
- J40.167F
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- 1,5
- Polarare Oberfläche (TPSA)
- 26 Ų
- H-Brücken-Donoren
- 0
- H-Brücken-Akzeptoren
- 2
- Frei drehbare Bindungen
- 0
- Schwere Atome
- 8
- Formalladung
- 0
- Komplexität
- 84
Experimentelle und physikochemische Eigenschaften
Solubility
Insoluble in water
Soluble (in ethanol)
Boiling Point
133.00 to 134.00 °C. @ 760.00 mm Hg
134 °C
Kovats Retention Index
829;828;826;830;843;843;843;843;829;822;823;827;824
848;852;850;853;846;851;863;857;847;855;856.6;838.8
1188;1193;1193;1197;1193;1224;1190;1188;1215;1200;1200;1206;1200;1200;1209;1209;1179;1200;1204;1214
Physikochemische Eigenschaften
- Siedepunkt
- 133 · 133-134 °C(lit.)
- Dichte
- 0.957 g/mL · 0.957 g/mL at 25 °C(lit.)
- Brechungsindex
- 20 · n20/D 1.442(lit.)
- FEMA
- 4394 · 4394 | TRIMETHYLOXAZOLE
- Flammpunkt
- 92 °F · 92 °F
- storage temp.
- 2 · Sealed in dry,2-8°C
- Aggregatzustand
- Liquid
- pka
- 3.73 · 3.73±0.10(Predicted)
- Farbe
- Clear yellow
- Geruch (Odor)
- 100 % · at 100.00 %. nutty nut skin roasted wasabi shellfish mustard vegetable
- Geruchsart
- nutty
- Biologische Quelle
- synthetic
- JECFA Number
- 1553 · 1553
- BRN
- 107043 · 107043
- InChI
- 1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3
- InChIKey
- ZRLDBDZSLLGDOX-UHFFFAOYSA-N
- SMILES
- Cc1nc(C)c(C)o1
- LogP
- 1.09 · 1.09
- CAS Datenbank
- 20662 · 20662-84-4(CAS DataBase Reference)
Sicherheit und Regulatorisches
GHS-Klassifizierung
GHS Classification
Warning
H226 (100%): Flammable liquid and vapor [Warning Flammable liquids];H315 (71.8%): Causes skin irritation [Warning Skin corrosion/irritation];H319 (74.2%): Causes serious eye irritation [Warning Serious eye damage/eye irritation];H335 (74.2%): May cause respiratory irritation [Warning Specific target organ toxicity, single exposure; Respiratory tract irritation]
P210, P233, P240, P241, P242, P243, P261, P264, P264+P265, P271, P280, P302+P352, P303+P361+P353, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P370+P378, P403+P233, P403+P235, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 163 reports by companies from 7 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.;Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website.
Gefahrenhinweise
Regulatory Information
Chemical: Oxazole, trimethyl-
Regulation (EC) No 1831/2003 (amended)
Oxazole, trimethyl-: Does not have an individual approval but may be used under an appropriate group standard
Regulatorische Informationen
Regulatory Information
Chemical: Oxazole, trimethyl-
Regulation (EC) No 1831/2003 (amended)
Oxazole, trimethyl-: Does not have an individual approval but may be used under an appropriate group standard
Sicherheitsdaten
- wgk
- 2
- ridadr
- UN 1993 3/PG 3
- hs_code
- 29349990
- risk_code
- 10
- hazard_code
- F
- safety_code
- 16-33-29-3/7/9-24/25
- hazard_class
- 3
- packing_group
- III
- Speicherklasse
- 3 - Flammable liquids
- Hazard Classifications
- Flam. Liq. 3
Chemie und Industrie
Pharmakologische Informationen
Verwendung und Herstellung
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Anwendungen
OccurrenceReported found in heated beef, cocoa, coffee and cooked pork.
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