Name | 2,4,5-Trimethylthiazole |
Synonyms | FEMA 3325 FEMA NUMBER 3325 TRIMETHYLTHIAZOLE Trimethyl thiazole 2,4,5-trimethyl-thiazol 2,4,5-Trimethylthiazole 2,4,5-TRIMETHYLTHIAZOLE TRIMETHYL(2,4,5-) THIAZOLE 2,4,5-Trimethyl-1,3-thiazole |
CAS | 13623-11-5 |
EINECS | 237-107-9 |
InChI | InChI=1/C6H9NS/c1-4-5(2)8-6(3)7-4/h1-3H3 |
Molecular Formula | C6H9NS |
Molar Mass | 127.207 |
Density | 1.051g/cm3 |
Melting Point | -32.4°C |
Boling Point | 168.7°C at 760 mmHg |
Flash Point | 56.1°C |
Vapor Presure | 2.11mmHg at 25°C |
Appearance | Morphological liquid |
pKa | pK1:4.55 (25°C,μ=0.1) |
Storage Condition | Keep in dark place,Inert atmosphere,Room temperature |
Refractive Index | 1.527 |
Physical and Chemical Properties | Liquid, with chocolate flavor. boiling point 167 ℃ relative density 1.013g/cm3 refractive index 1.5090 |
Use | Used as a fragrance intermediate, organic synthesis reagent |
Hazard Symbols | Xi - Irritant |
Risk Codes | R36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 - Wear suitable gloves and eye/face protection |
UN IDs | UN 1993 3/PG 3 |
WGK Germany | 3 |
TSCA | Yes |
HS Code | 29339900 |
Hazard Class | 3.2 |
Packing Group | III |
Toxicity
GRAS(FEMA).
use limited
FEMA(mg/kg): cold drinks, candy, 2.0; Seasonings, pickles, meat products, meat soup, 6.0.
production method
It is decarboxylated from 2, 4-dimethylthiazol-5-acetic acid.
It is formed by the reaction of methyl-α-bromoethyl ketone and acetamide under the catalysis of phosphorus pentoxide.
FEMA | 3325 | 2,4,5-TRIMETHYLTHIAZOLE |
Specific gravity | 1.311.013 |
JECFA Number | 1036 |
BRN | 107148 |
NIST chemical information | Thiazole, 2,4,5-trimethyl-(13623-11-5) |
EPA chemical information | Thiazole, trimethyl- (13623-11-5) |