Melting point	129-133 ºC
Water Solubility	slightly soluble

Symbol(GHS)	Xn
Hazard Codes	R20/22;R36/37/38
SDS/MSDS	S26;S37/39

Source	SDS/MSDS Samples
Alfa-Aesar	View & Download
Sigma-Aldrich	View & Download
TCI	View & Download

Synthetic Route

More

Name	CAS

More

Articles

Peer-Reviewed Papers

Green alcohol oxidation on palladium catalysts supported on amphiphilic hybrid carbon nanotubes.Benyounes A, et al. Catalysis Today, 249, 137-144 (2015) Poly(ionic liquid) embedded particles as efficient solid phase microextraction phases of polar and aromatic analytes.David J S Patinha et al.Talanta, 198, 193-199 (2019-03-17) Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS.R Aparicio-Ruiz et al.Talanta, 187, 133-141 (2018-06-02) Preparation of porous hydrophilic monoliths: Effect of the polymerization conditions on the porous properties of poly (acrylamide-co-N, N'-methylenebisacrylamide) monolithic rods.Xie S, et al. Journal of Polymer Science Part A: Polymer Chemistry, 5(6), 1013-1021 (1997) Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS.Yaoyao Peng et al.Food research international (Ottawa, Ont.), 129, 108873-108873 (2020-02-11) Evaluation of injection methods for fast, high peak capacity separations with low thermal mass gas chromatography.Brian D Fitz et al.Journal of chromatography. A, 1392, 82-90 (2015-03-31) Circuit formation and function in the olfactory bulb of mice with reduced spontaneous afferent activity.Paolo Lorenzon et al.The Journal of neuroscience : the official journal of the Society for Neuroscience, 35(1), 146-160 (2015-01-09) Solubilization of heptanols and a, ?-alkanediols in aqueous solutions of sodium dodecyl sulfate.Blokhus AM, et al. Journal of Colloid and Interface Science, 114(1), 9-15 (1986) Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.Enbo Xu et al.Journal of food science, 80(7), C1476-C1489 (2015-06-20)

Remarks