<生产厂家价格>

3-甲基-2-(5H)-呋喃酮

3-甲基-2-(5H)-呋喃酮名称

[ CAS 号 ]:
22122-36-7

[ 中文名 ]:
3-甲基-2(5H)-呋喃酮

[ 英文名 ]:
3-Methyl-2(5H)-furanone

[中文别名 ]:

3-甲基-2-(5H)-呋喃酮

[英文别名 ]:

3-methyl-2,5-dihydrofuran-2-one
2-methylbut-2-en-1,4-olide
3-METHYL-2(5H)-FURANONE
MFCD00191545

3-甲基-2-(5H)-呋喃酮物理化学性质

[ 密度 ]:
1.12g/cm3

[ 沸点 ]:
222.4ºC at 760mmHg

[ 分子式 ]:
C₅H₆O₂

[ 分子量 ]:
98.09990

[ 闪点 ]:
83.3ºC

[ 精确质量 ]:
98.03680

[ PSA ]:
26.30000

[ LogP ]:
0.48950

[ 外观性状 ]:
液体;Colorless to Light orange to Yellow clear liquid

[ 蒸汽压 ]:
0.102mmHg at 25°C

[ 折射率 ]:
n20/D 1.467(lit.)

[ 储存条件 ]:
室温

3-甲基-2-(5H)-呋喃酮MSDS

详细MSDS(安全技术说明书)

3-甲基-2-(5H)-呋喃酮安全信息

[ 符号 ]:

GHS07

[ 信号词 ]:
Warning

[ 危害声明 ]:
H315-H319-H335

[ 警示性声明 ]:
P261-P305 + P351 + P338

[ 个人防护装备 ]:
Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ 危害码 (欧洲) ]:
Xi: Irritant;

[ 风险声明 (欧洲) ]:
36/37/38

[ 安全声明 (欧洲) ]:
26-36

[ 海关编码 ]:
2932209090

3-甲基-2-(5H)-呋喃酮上下游产品

3-甲基-2-(5H)-呋喃酮上游产品

3-甲基-2-(5H)-呋喃酮下游产品

3-甲基-2-(5H)-呋喃酮制备

1. 烟草：BU，56；FC，9， 18；FC，40。

3-甲基-2-(5H)-呋喃酮海关

[ 海关编码 ]: 2932209090

[ 中文概述 ]:
2932209090. 其他内酯. 增值税率:17.0%. 退税率:13.0%. 监管条件:无. 最惠国关税:6.5%. 普通关税:20.0%

[ 申报要素 ]: 品名, 成分含量, 用途

[ Summary ]:
2932209090. other lactones. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0%

3-甲基-2-(5H)-呋喃酮文献

Chemical modification of neamine.

Oncogene 21(28) , 4462-70, (2002)

The aminocyclitol antibiotic neamine has been modified chemically by removing one or two hydroxyl groups from the 2-deoxystreptamine moiety to give 5- and 6- deoxyneamines (5 and 10), as well as 5,6-d...

Repression of tropolone production and induction of a Burkholderia plantarii pseudo-biofilm by carot-4-en-9,10-diol, a cell-to-cell signaling disrupter produced by Trichoderma virens.

PLoS ONE 8 , e78024, (2013)

The tropolone-tolerant Trichoderma virens PS1-7 is a biocontrol agent against Burkholderia plantarii, causative of rice seedling blight. When exposed to catechol, this fungus dose-dependently produced...

Comparison of determination method for volatile compounds in Thai soy sauce. Wanakhachornkrai P and Lertsiri S

Food Chem. 83(4) , 619-629, (2003)

更多文献