C9-13-NEO-FATTY ACIDS - Names and Identifiers
C9-13-NEO-FATTY ACIDS - Physico-chemical Properties
| Molecular Formula | C12H24O2
|
| Density | 0.905g/cm3 |
| Boling Point | 301.1°C at 760 mmHg |
| Flash Point | 137.3°C |
| Vapor Presure | 0.000252mmHg at 25°C |
| Refractive Index | 1.447 |
C9-13-NEO-FATTY ACIDS - Introduction
Fatty acids, C9-13-neo-, also known as benzoic acid, is an organic compound. The following is an introduction to the nature, use, formulation and safety information of Fatty acids, C9-13-neo:
Nature:
-Appearance: Fatty acid, C9-13-neo-is a colorless crystalline solid.
-Solubility: It has good solubility in water and some organic solvents.
-Melting point: Fatty aids, C9-13-neo-the melting point is about 121-123 degrees Celsius.
-Acidic: It is a weak acid that can release a small amount of hydrogen ions in aqueous solution.
Use:
-chemical synthesis: Fatty acids, C9-13-neo-often used as raw materials for organic synthesis, widely used in the synthesis process of drugs, dyes, spices and other fields.
-Food industry: Fatty acids, C9-13-neo-can be used as food additives to add sour taste to food.
-Cosmetics: It is also widely used in cosmetics as a pH-adjusting agent and preservative.
Preparation Method:
Fatty acids, C9-13-neo-can be obtained by the oxidation of toluene or the reaction of toluene with carbon dioxide. One common method of preparation is the oxidation of toluene with oxygen in the presence of a copper catalyst.
Safety Information:
- Fatty acids, C9-13-neo-are generally safe under normal conditions of use, but care should be taken to avoid swallowing or direct contact with eyes, skin, and respiratory tract.
-When handling Fatty acids, C9-13-neo-, you should wear appropriate personal protective equipment, such as gloves and safety glasses.
-If you come into contact with Fatty acids, C9-13-neo-, immediately flush the affected area with plenty of water and seek medical help.
-For the use and handling of any chemicals, correct operating procedures and safety regulations should be followed.
Last Update：2024-04-09 15:16:33