53846-49-4 - Names and Identifiers
53846-49-4 - Physico-chemical Properties
Molecular Formula | C26H30O10
|
Molar Mass | 502.52 |
Density | 1.445±0.06 g/cm3(Predicted) |
Melting Point | 180-181 °C |
Boling Point | 819.5±65.0 °C(Predicted) |
Specific Rotation(α) | +18.2 (c, 0.04 in MeOH) |
pKa | 7.30±0.40(Predicted) |
Storage Condition | 2-8℃ |
53846-49-4 - Introduction
Flavaprin is a chemical substance with the chemical name Flavaprin. The following is a description of its nature, use, preparation and safety information:
Nature:
Flavaprin is a white crystalline solid, which has a special smell at room temperature. Its chemical formula is C10H12O3 and its molecular weight is 180.2g/mol.
Use:
Flavaprin has a number of important uses. First, it can be used as a food additive to give food a special flavor and taste. Secondly, it is also commonly used in the pharmaceutical and cosmetic industries to add aroma and flavor to products. In addition, it can also be used in the preparation of certain tobacco products.
Method:
There are many ways to prepare Flavaprin. One of the commonly used methods is to use acrylic acid and phenol as raw materials to conduct an esterification reaction in the presence of a catalyst to obtain a product.
Safety Information:
When using or handling Flavaprin, pay attention to the following safety precautions. First of all, Flavaprin is a combustible substance and should be kept away from open flames and high temperatures. Secondly, it may be irritating to the eyes and skin, so protective gloves and glasses should be worn during operation. In addition, avoid inhalation or ingestion of the substance. During handling, ensure adequate ventilation and use appropriate personal protective equipment. In case of accidental contact or discomfort, discontinue use immediately and seek medical assistance.
In General, Flavaprin is a commonly used chemical substance with a unique smell and use. In the use and handling should follow the corresponding safety measures to ensure the use of safe and reliable process.
Last Update:2024-04-09 21:32:48