5978-70-1
2-Octanol, (2R)-
CAS: 5978-70-1;4128-32-9;51003-19-1
Molecular Formula: C8H18O
5978-70-1 - Names and Identifiers
| Name | 2-Octanol, (2R)- |
| Synonyms | octan-2-ol (R)-2-Octanol L(-)-2-Octanol l-Octan-2-ol (R)-octan-2-ol (theta)-2-octano 2-Octanol, (2R)- 2-Octanol, (theta)- (R)-(-)-Hexylmethylcarbinol (R)-(-)-2-OCTANOL FLUKABRAND CHIRASELE 1,8,8-trimethyl-3-(1,3-thiazol-2-yl)-3-azabicyclo[3.2.1]octane-2,4-dione |
| CAS | 5978-70-1 4128-32-9 51003-19-1 |
| EINECS | 227-777-0 |
| InChI | InChI=1/C13H16N2O2S/c1-12(2)8-4-5-13(12,3)10(17)15(9(8)16)11-14-6-7-18-11/h6-8H,4-5H2,1-3H3 |
| InChIKey | SJWFXCIHNDVPSH-MRVPVSSYSA-N |
5978-70-1 - Physico-chemical Properties
| Molecular Formula | C8H18O |
| Molar Mass | 130.23 |
| Density | 0.820g/mLat 20°C(lit.) |
| Melting Point | -61.15°C (estimate) |
| Boling Point | 175°C(lit.) |
| Specific Rotation(α) | -9.5 º (neat) |
| Flash Point | 160°F |
| Water Solubility | 1 g/L (20 ºC) |
| Solubility | 1g/l |
| Vapor Presure | 1.26E-05mmHg at 25°C |
| Appearance | Liquid |
| Specific Gravity | 0.838 |
| Color | Clear colorless to light yellow |
| Merck | 14,6752 |
| BRN | 1719324 |
| pKa | 15.44±0.20(Predicted) |
| Storage Condition | Sealed in dry,Room Temperature |
| Explosive Limit | 0.8%(V) |
| Refractive Index | n20/D 1.426(lit.) |
| MDL | MFCD00064284 |
5978-70-1 - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - 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. S36 - Wear suitable protective clothing. |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 29051620 |
5978-70-1 - Reference
| Reference Show more | 1. Feng Tao, Sun Jiaqing, Zhang can, Zhang Kangyi. Analysis of volatile flavor compounds of green beans under different treatments by combining GC-MS and GC-IMS [J]. Grain and Oil food technology, 2021,29(01):10-19. 2. Sun Jiaqing, Feng Tao, Zhang can, Zhang Kangyi. Analysis of volatile flavor compounds of corn under different treatment methods combined with GC-MS and GC-IMS [J]. Grain and Oil food science and technology, 2021,29(01):1-9. 3. Zhang Kangyi, Sun Jiaqing, Zhang can, Feng Tao. Analysis of volatile flavor compounds of green wheat kernel under different treatments by combining GC-MS and GC-IMS [J]. Grain and Oil food science and technology, 2021,29(01):20-30. 4. [IF = 5.279] Nan Xiang et al."Plant Hormones and Volatiles Response to Temperature Stress in Sweet Corn (Zea mays L.) seedlings." J Agr Food Chem. 2021;69(24):6779-6790 5. [IF = 0.986] Chang Yuexing et al."Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers:."Nat Prod Commun. 2021;16(2): 6. [IF=4.35] Nan Xiang et al."Effect of Climate on Volatile Metabolism in 'Red Globe' Grapes (Vitis vinifera L.) during Fruit Development."Foods. 2022 Jan;11(10):1435 |
5978-70-1 - Reference Information
| NIST chemical information | The information is: webbook.nist.gov provides (external link) |
| EPA chemical information | The information is: offered by ofmpub.epa.gov (external link) |
Last Update：2024-04-09 15:16:35
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