
Methyl formate | CAS:107-31-3
Methyl formate
- Name:Methyl formate
- CAS:107-31-3
- Synonyms:Formic acid methyl ester; Methyl methanoate
- Molecular Formula:C2H4O2
- Molecular Weight:60.05
- EINESC:203-481-7
Description
Properties
Melting point | -100 ºC |
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Water Solubility | 300 g/L (20 ºC) |
Boiling point | 31-33 ºC |
Flash point | -32 ºC |
Density | 0.968 |
Refractive index | 1.342-1.344 |
Safety
Symbol(GHS) | F+;Xn |
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Hazard Codes | R12;R20/22;R36/37 |
SDS/MSDS | S16;S24;S26;S33;S9 |
SDS
Source | SDS/MSDS Samples |
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没有数据 | 没有数据 |
Synthetic Route
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More
Articles
Peer-Reviewed Papers
Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola.Biggs AR, et al. Plant Disease, 81(4), 399-407 (1997)
Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system.Dominic Dussault et al.Food microbiology, 53(Pt B), 115-121 (2015-12-19)
Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach.N H Kim et al.Journal of applied microbiology, 119(1), 139-148 (2015-03-31)
A comparative study of the effectiveness of calcium propionate and calcium chloride for the prevention of parturient paresis in dairy cowsPehrson B, et al. Journal of Dairy Science, 81(7), 2011-2016 (1998)
Controlled trial of cumulative behavioural effects of a common bread preservativeDengate S & Ruben A Journal of Paediatrics and Child Health, 38(4), 373-376 (2002)
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.Markus C E Belz et al.Applied microbiology and biotechnology, 96(2), 493-501 (2012-05-10)
Remarks
Products protected by valid patents are not offered for sale in countries where the sale of such products constitutes a patent infringement and its liability is at buyer's risk.
Products currently covered by valid US Patents are offered for R&D use in accordance with 35 USC 271 +A13(1).
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