Thiazol
1,3-THIAZOLE · FEMA 3615 · THIAZOLE · Thiazole >Thiazole,98% · THIAZOLE 99+% · FEMA NUMBER 3615 · THIAN-4-ONEOXIME · Thiazole in methanol
Identifikatoren & physikalische Daten
| CAS No. | 288-47-1 |
|---|---|
| Summenformel | C3H3NS |
| Durchschnittliche Molmasse | 85,13 g/mol |
| Monoisotopische Masse | 84,9986201 g/mol |
| SMILES | c1cscn1 |
| InChIKey | FZWLAAWBMGSTSO-UHFFFAOYSA-N |
| PubChem CID | 9256 |
| ChEMBL | CHEMBL15605 |
| ChEBI | CHEBI:43732 |
| EC No. | 206-021-3 |
| DTXSID | DTXSID2059776 |
| Lokaler Name | Thiazol |
Chemische & physikalische Eigenschaften
| XLogP | 0,4 |
|---|---|
| Polarare Oberfläche (TPSA) | 41,1 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 2 |
| Frei drehbare Bindungen | 0 |
| Schwere Atome | 5 |
| Formalladung | 0 |
| Komplexität | 30,1 |
| Stoffklassen | Nitrogen Compounds -> Thiazoles |
| SpringerMaterials Properties | 15N nuclear magnetic resonance spectrum |
| LogP (Verteilungskoeffizient) | 0.44 |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Dichte | 1.1998 (NTP, 1992) - Denser than waterwill sink1.198-1.2021.2 g/mL at 25 °C (lit.) |
| Löslichkeit | Slightly soluble (NTP, 1992)Slightly soluble in waterSoluble in etherMiscible at room temperature (in ethanol) |
| Siedepunkt | 242.2 °F at 760 mmHg (NTP, 1992)115.00 to 118.00 °C. @ 760.00 mm Hg115-118 °C117-118 °C (lit.) |
| Brechungsindex | 1.531-1.541n20/D 1.538(lit.) |
| Physical Description | Thiazole appears as colorless or pale yellow liquid with a foul odor. (NTP, 1992)Colorless or light yellow liquid with a foul characteristic odor[Merck Index] Colorless liquid with an unpleasant odor[Alfa Aesar MSDS]Colourless to pale yellow liquidgreen, sweet, nutty, tomatoe note |
| Schmelzpunkt | -33°C |
| FEMA | 3615 | THIAZOLE |
| Flammpunkt | 72 °F |
| Lagerbedingungen | Keep in dark place,Inert atmosphere,2-8°C |
| pKa (Säurekonstante) | 2.44(at 20℃) |
| Aggregatzustand | Liquid |
| Farbe | Clear colorless to yellow |
| Wichte | 1.200 |
| Geruch | at 0.10 % in propylene glycol. pyridine nutty meaty |
| Geruchsart | fishy |
| Biologische Quelle | synthetic |
| Merck | 14,9307 |
| JECFA Number | 1032 |
| BRN | 103852 |
| Stabilität | Stable. Incompatible with strong oxidizing agents. |
| InChI | 1S/C3H3NS/c1-2-5-3-4-1/h1-3H |
| InChIKey | FZWLAAWBMGSTSO-UHFFFAOYSA-N |
| SMILES | c1cscn1 |
| LogP (Verteilungskoeffizient) | 0.44 |
| CAS Datenbank | 288-47-1(CAS DataBase Reference) |
| NIST chemische Informationen | Thiazole(288-47-1) |
| EPA chemische Informationen | Thiazole (288-47-1) |
Sicherheit & Vorschriften
| GHS-Einstufung | DangerH225 (86.3%): Highly Flammable liquid and vapor [Danger Flammable liquids]P210, P233, P240, P241, P242, P243, P261, P264, P264+P265, P270, P271, P280, P301+P317, P302+P352, P303+P361+P353, P304+P340, P305+P354+P338, P317, P319, P321, P330, P332+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 307 reports by companies from 9 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| Regulatorische Informationen | Chemical: ThiazoleCommission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Thiazole: Does not have an individual approval but may be used under an appropriate group standard |
| DOT-Kennzeichnung | Combustible Liquid |
| Brandgefahren | Excerpt from ERG Guide 128 [Flammable Liquids (Water-Immiscible)]: |
| Gesundheitsgefahren | Excerpt from ERG Guide 128 [Flammable Liquids (Water-Immiscible)]: |
| Gefahrenübersicht | An eye irritantHarmful by ingestion[Alfa Aesar MSDS] See 4-Methylthiazole. |
| Reaktive Gruppe | Amines, Phosphines, and Pyridines |
| Reactivity Profile | THIAZOLE, An organosulfide amine derivative. Organosulfides are incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides, and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. Many of these compounds may liberate hydrogen sulfide upon decomposition or reaction with an acid. |
| Air and Water Reactions | Slightly water soluble. |
| Hazard Classes and Categories | Flam. Liq. 2 (86.3%) |
| Brandbekämpfung | Excerpt from ERG Guide 128 [Flammable Liquids (Water-Immiscible)]: |
| Erste Hilfe |
Anwendungen & Verwendung
Occurrence
Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources.
Verwenden
Thiazole is used as a flavoring agent and in the preparation of dyes and rubber accelerators. It serves as a component of the vitamin thiamine (B1). It acts as a protected formyl group used in natural product synthesis. It reacts with alkyl lithium and Grignards reagent to prepare organometallic complexes. It is involved in the electrophilic aromatic substitution and nucleophilic aromatic substitution at C-5 and C-2 positions respectively. Further, it undergoes alkylation reaction to get thiazolium cation, which is used as a catalyst in the Stetter reaction and the Benzoin condensation. In addition to this, it is involved in the preparation of alagebrium.