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296821

Nonane

anhydrous, ≥99%

Synonym(s):

n-Nonane

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About This Item

Linear Formula:
CH3(CH2)7CH3
CAS Number:
Molecular Weight:
128.26
UNSPSC Code:
12352001
NACRES:
NA.21
PubChem Substance ID:
EC Number:
203-913-4
Beilstein/REAXYS Number:
1696917
MDL number:
Assay:
≥99%
Grade:
anhydrous
Bp:
151 °C (lit.)
Vapor pressure:
0.18 psi ( 37.7 °C)

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InChI key

BKIMMITUMNQMOS-UHFFFAOYSA-N

InChI

1S/C9H20/c1-3-5-7-9-8-6-4-2/h3-9H2,1-2H3

SMILES string

CCCCCCCCC

grade

anhydrous

agency

suitable for EPA 1613

vapor density

4.41 (vs air)

vapor pressure

0.18 psi ( 37.7 °C)

assay

≥99%

form

liquid

autoignition temp.

401 °F

expl. lim.

2.9 %

impurities

<0.005% water

evapn. residue

<0.0003%

Quality Level

refractive index

n20/D 1.405 (lit.)

bp

151 °C (lit.)

mp

−53 °C (lit.)

density

0.718 g/mL at 25 °C (lit.)

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This Item
N2940674250297879
Quality Level

100

Quality Level

200

Quality Level

100

Quality Level

100

grade

anhydrous

grade

-

grade

analytical standard

grade

anhydrous

assay

≥99%

assay

99%

assay

≥99.8% (GC)

assay

≥99%

form

liquid

form

liquid

form

-

form

liquid

vapor pressure

0.18 psi ( 37.7 °C)

vapor pressure

0.18 psi ( 37.7 °C)

vapor pressure

0.18 psi ( 37.7 °C)

vapor pressure

1 mmHg ( 47.8 °C)

impurities

<0.005% water

impurities

-

impurities

-

impurities

<0.003% water, <0.005% water (100 mL pkg)

General description

Nonane is a linear alkane mainly found in petroleum-based fuels.

Application


  • Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality.: The research demonstrates the use of nonane as a volatile organic compound (VOC) marker in metabolomic studies to assess the quality improvement in dairy products through fermentation processes, enhancing food quality control (Yan et al., 2024).

  • Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder.: This paper discusses the application of nonane as an indicator for measuring the reduction of off-flavors in egg white powder, providing insights into improving the sensory attributes of food products (Chen et al., 2024).


signalword

Danger

Hazard Classifications

Aquatic Acute 1 - Aquatic Chronic 1 - Asp. Tox. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Central nervous system

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

87.8 °F - closed cup

flash_point_c

31.0 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Optimization of pressurized hot water extraction of Lavandin essential oils via central composite design.
Kamali H, et al.
International Journal of ChemTech Research, 6(11), 4853-4861 (2014)
Oxidation kinetics of n-nonane: Measurements and modeling of ignition delay times and product concentrations.
Rotavera B, et al.
Proceedings of the Combustion Institute, 33(1), 175-183 (2011)
Condensation of a supersaturated vapor. VIII. The homogeneous nucleation of n-nonane.
Hung CH, et al.
J. Chem. Phys. , 90(3), 1856-1865 (1989)
Optimization of process variables for essential oil from Lavandula angustifolia by PHWE using central composite design.
Kamali H, et al.
International Journal of ChemTech Research, 6(2), 1151-1161 (2014)
Lip Kim Lee et al.
Applied and environmental microbiology, 76(3), 794-802 (2009-12-17)
Polybrominated diphenyl ethers (PBDEs) have attracted attention recently due to their proven adverse effects on animals and their increasing concentrations in various environmental media and biota. To gain insight into the fate of PBDEs, microcosms established with soils and sediments

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