2-Heptanol structure
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Common Name | 2-Heptanol | ||
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CAS Number | 543-49-7 | Molecular Weight | 116.201 | |
Density | 0.8±0.1 g/cm3 | Boiling Point | 159.4±3.0 °C at 760 mmHg | |
Molecular Formula | C7H16O | Melting Point | N/A | |
MSDS | Chinese USA | Flash Point | 64.4±0.0 °C | |
Symbol |
GHS02, GHS07 |
Signal Word | Warning |
Use of 2-Heptanol2-Heptanol is one of chemical constituents identified in the essential oil of rhizome of Curcuma angustifolia and Curcuma zedoaria. Rhizome essential oil exhibited good antimicrobial and antioxidant activity[1]. |
Name | 2-Heptanol |
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Synonym | More Synonyms |
Description | 2-Heptanol is one of chemical constituents identified in the essential oil of rhizome of Curcuma angustifolia and Curcuma zedoaria. Rhizome essential oil exhibited good antimicrobial and antioxidant activity[1]. |
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Related Catalog | |
References |
Density | 0.8±0.1 g/cm3 |
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Boiling Point | 159.4±3.0 °C at 760 mmHg |
Molecular Formula | C7H16O |
Molecular Weight | 116.201 |
Flash Point | 64.4±0.0 °C |
Exact Mass | 116.120117 |
PSA | 20.23000 |
LogP | 2.29 |
Vapour Pressure | 0.9±0.6 mmHg at 25°C |
Index of Refraction | 1.421 |
Stability | Stable. Flammable. Incompatible with strong oxidizing agents, strong acids. |
Water Solubility | 0.35 g/100 mL |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
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Symbol |
GHS02, GHS07 |
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Signal Word | Warning |
Hazard Statements | H226-H312 |
Precautionary Statements | P280 |
Personal Protective Equipment | Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
Hazard Codes | Xn:Harmful; |
Risk Phrases | R21;R36 |
Safety Phrases | S36/37-S36/37/39-S26 |
RIDADR | UN 1987 3/PG 3 |
WGK Germany | 3 |
RTECS | MJ2975000 |
Packaging Group | III |
Hazard Class | 3 |
HS Code | 29051900 |
HS Code | 29051900 |
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Evaluation of injection methods for fast, high peak capacity separations with low thermal mass gas chromatography.
J. Chromatogr. A. 1392 , 82-90, (2015) Low thermal mass gas chromatography (LTM-GC) was evaluated for rapid, high peak capacity separations with three injection methods: liquid, headspace solid phase micro-extraction (HS-SPME), and direct ... |
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Circuit formation and function in the olfactory bulb of mice with reduced spontaneous afferent activity.
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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
J. Food Sci. 80 , C1476-89, (2015) Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatil... |
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