3-Heptanone, 2-methyl-

Names

[ CAS No. ]:
13019-20-0

[ Name ]:
3-Heptanone, 2-methyl-

[Synonym ]:
2-Methyl-3-heptanone
MFCD00009481
2-methylheptan-3-one
EINECS 235-877-0
Butyl Isopropyl Ketone

Chemical & Physical Properties

[ Density]:
0.816 g/mL at 25 °C(lit.)

[ Boiling Point ]:
158-160 °C(lit.)

[ Molecular Formula ]:
C₈H₁₆O

[ Molecular Weight ]:
128.21200

[ Flash Point ]:
110 °F

[ Exact Mass ]:
128.12000

[ PSA ]:
17.07000

[ LogP ]:
2.40170

[ Vapour Pressure ]:
2.53mmHg at 25°C

[ Index of Refraction ]:
n20/D 1.411(lit.)

MSDS

Safety Information

[ Symbol ]:

GHS02, GHS07

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H226-H315-H319-H335

[ Precautionary Statements ]:
P261-P305 + P351 + P338

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

[ Hazard Codes ]:
Xi: Irritant;

[ Risk Phrases ]:
R10

[ Safety Phrases ]:
S16-S26-S36/37/39

[ RIDADR ]:
UN 1224 3/PG 3

[ WGK Germany ]:
3

[ Packaging Group ]:
III

[ Hazard Class ]:
3.2

[ HS Code ]:
2914190090

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

TRIBUTYL BORANE
2-Methylpropanoyl chloride
2-METHYL-3-HEPTANOL
2-methylheptane-2,3-diol
2-methyl-1-tributylstannylpropan-1-one
p-Anisoyl chloride
Benzoyl chloride
p-toluoyl chloride
4-Chlorobenzoyl chloride
O-Toluoylchloride

DownStream

2-METHYL-3-HEPTANOL
N-benzyl-2-methylheptan-3-amine

Customs

[ HS Code ]: 2914190090

[ Summary ]:
2914190090 other acyclic ketones without other oxygen function。Supervision conditions:None。VAT:17.0%。Tax rebate rate:9.0%。MFN tariff:5.5%。General tariff:30.0%

Articles

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.

J. Dairy Sci. 98 , 5862-73, (2015)

The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid ...

Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.

J. Dairy Sci. 98(4) , 2294-302, (2015)

Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly...

Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.

J. Food Sci. 80 , S2035-44, (2015)

The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective w...

(2S)-2-methyl-1-phenylheptan-3-one
2-methyl-6-(4-methylphenyl)heptan-3-one
3-Heptanone, 2-hydroxy-4-methyl- (9CI)
3-Heptanone,2-chloro-2-methyl-
3-Heptanone,2-chloro-4-methyl-
3-Heptanone,2,2-difluoro-4-methyl-
1-Amino-3-(4-chloro-3-fluorophenyl)propan-2-ol
5-{[(2-Methylbutan-2-yl)amino]methyl}-1,2-oxazole-3-carboxylic acid
5-{[(2-Methoxyethyl)amino]methyl}-1,2-oxazole-3-carboxylic acid
(2R)-2-(Hydroxymethyl)pyrrolidine-1-carbonitrile
5-{[(Pentan-3-yl)amino]methyl}-1,2-oxazole-3-carboxylic acid
Ethyl 4-(2-azidoethyl)piperazine-1-carboxylate
5-{[(Butan-2-yl)amino]methyl}-1,2-oxazole-3-carboxylic acid
(3R)-3-hydroxypyrrolidine-1-carbonitrile
5-Bromo-3-chloro-2-(cyclopentyloxy)pyridine
2-(Benzyloxy)-5-bromo-3-chloropyridine

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