1-Penten-3-ol

Suppliers

Names

[ CAS No. ]:
616-25-1

[ Name ]:
1-Penten-3-ol

[Synonym ]:
Ethyl vinyl carbinol
4-methyl-3-hydroxybutene
1-Pentene-3-ol
1-Pentanoylpiperidine
Pent-1-en-3-ol
1-Penten-3-ol
rac-1-penten-3-ol
Valeriansaeure-piperidid
n-Valeriansaeure-piperidid
1-Ethylallyl alcohol
1-Valeryl-piperidin
3-hydroxy-1-pentene
MFCD00004573
1-Piperidyl-1-oxo-pentan
1-Valerylpiperidine
EINECS 210-472-1
QY2&1U1
Piperidine,1-valeryl

Chemical & Physical Properties

[ Density]:
0.8±0.1 g/cm3

[ Boiling Point ]:
112.5±8.0 °C at 760 mmHg

[ Molecular Formula ]:
C₅H₁₀O

[ Molecular Weight ]:
86.132

[ Flash Point ]:
25.0±0.0 °C

[ Exact Mass ]:
86.073166

[ PSA ]:
20.23000

[ LogP ]:
1.05

[ Vapour Pressure ]:
11.2±0.4 mmHg at 25°C

[ Index of Refraction ]:
1.422

[ Storage condition ]:
Flammables area

[ Stability ]:
Stable. Flammable - note flashpoint is close to room temperature. Incompatible with strong oxidizing agents.

MSDS

Click to get detail MSDS

Safety Information

[ Symbol ]:

GHS02

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H226

[ 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 ]:
R10;R20;R37

[ Safety Phrases ]:
S23-S24/25-S16

[ RIDADR ]:
UN 1987 3/PG 3

[ WGK Germany ]:
3

[ Packaging Group ]:
III

[ Hazard Class ]:
3

[ HS Code ]:
2905290000

Synthetic Route

Click to get detail synthetic route

Customs

[ HS Code ]: 2905290000

[ Summary ]:
2905290000 unsaturated monohydric alcohols。Supervision conditions:None。VAT:17.0%。Tax rebate rate:9.0%。MFN tariff:5.5%。General tariff:30.0%

Articles

Off-flavour masking of secondary lipid oxidation products by pea dextrin.

Food Chem. 169 , 492-8, (2014)

The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl...

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...

Higher sterol content regulated by CYP51 with concomitant lower phospholipid content in membranes is a common strategy for aluminium tolerance in several plant species.

J. Exp. Bot. 66(3) , 907-18, (2015)

Several studies have shown that differences in lipid composition and in the lipid biosynthetic pathway affect the aluminium (Al) tolerance of plants, but little is known about the molecular mechanisms...