21529
analytical standard
4 (vs air)
0.18 mmHg ( 20 °C)
≥99.0% (GC)
limited shelf life, expiry date on the label
HPLC: suitable
gas chromatography (GC): suitable
n20/D 1.416
n20/D 1.4161 (lit.)
202-203 °C (lit.)
−4 °C (lit.)
0.927 g/mL at 25 °C (lit.)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
neat
CCCCCC(O)=O
1S/C6H12O2/c1-2-3-4-5-6(7)8/h2-5H2,1H3,(H,7,8)
FUZZWVXGSFPDMH-UHFFFAOYSA-N
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Danger
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1C
6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK 1
215.6 °F - closed cup
102 °C - closed cup
dust mask type N95 (US), Eyeshields, Gloves
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Enter Lot Number to search for Certificate of Origin (COO).
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
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