fumonisin B2

[ Density]:
1.2±0.1 g/cm3

[ Boiling Point ]:
864.4±65.0 °C at 760 mmHg

[ Melting Point ]:
<3200(dec)

[ Molecular Formula ]:
C₃₄H₅₉NO₁₄

[ Molecular Weight ]:
705.831

[ Flash Point ]:
476.6±34.3 °C

[ Exact Mass ]:
705.393555

[ PSA ]:
268.28000

[ LogP ]:
4.39

[ Vapour Pressure ]:
0.0±0.6 mmHg at 25°C

[ Index of Refraction ]:
1.520

Click to get detail MSDS

CHEMICAL IDENTIFICATION

RTECS NUMBER :

TZ8335000

CHEMICAL NAME :

1,2,3-Propanetricarboxylic acid, 1,1'-(1-(2-amino-9,11-dihydroxy-2-methyltridecyl)-2-( 1- methylpentyl)-1,2-ethanediyl) ester

CAS REGISTRY NUMBER :

116355-84-1

LAST UPDATED :

199510

DATA ITEMS CITED :

1

[ Symbol ]:

GHS02, GHS07

[ Signal Word ]:
Danger

[ Hazard Statements ]:
H225-H319

[ Precautionary Statements ]:
P210-P305 + P351 + P338-P370 + P378-P403 + P235

[ Personal Protective Equipment ]:
Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
T+: Very toxic;

[ Risk Phrases ]:
R26/27/28

[ Safety Phrases ]:
S22;S45;S36/S37/S39

[ RIDADR ]:
UN 2811 6

[ WGK Germany ]:
3

[ RTECS ]:
TZ8335000

[ HS Code ]:
29221990

Lipid metabolism of commercial layers fed diets containing aflatoxin, fumonisin, and a binder.

Poult. Sci. 92(8) , 2077-83, (2013)

Aflatoxins (AF) and fumonisins (FU) are a major problem faced by poultry farmers, leading to huge economic losses. This experiment was conducted to determine the effects of AF (1 mg/kg of feed) and FU...

Surveys of rice sold in Canada for aflatoxins, ochratoxin A and fumonisins.

Food Addit. Contam. Part A. Chem. Anal. Control. Expo. Risk Assess. 28(6) , 767-74, (2011)

Approximately 200 samples of rice (including white, brown, red, black, basmati and jasmine, as well as wild rice) from several different countries, including the United States, Canada, Pakistan, India...

Assessment of fumonisins B1 and B2 levels in commercial maize-based food products by liquid chromatography with fluorimetric detection and postcolumn chemical derivatization.

J. Food Sci. 76(1) , T1-4, (2011)

The occurrence of the fumonisins B(1) and B(2) in maize-based food products marketed in Italy was examined. A simply and reliable chromatographic method with fluorimetric detection and postcolumn o-ph...

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