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InChI key
ZWEHNKRNPOVVGH-UHFFFAOYSA-N
InChI
1S/C4H8O/c1-3-4(2)5/h3H2,1-2H3
SMILES string
CC(CC)=O
vapor density
2.49 (vs air)
vapor pressure
71 mmHg ( 20 °C)
product line
ReagentPlus®
assay
≥99%
form
liquid
autoignition temp.
960 °F
expl. lim.
10.1 %
dilution
(for general lab use)
refractive index
n20/D 1.379 (lit.)
bp
80 °C (lit.)
mp
−87 °C (lit.)
density
0.805 g/mL at 25 °C (lit.)
Quality Level
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Related Categories
1 of 4
This Item | 360473 | 02469 | W217012 |
|---|---|---|---|
| assay ≥99% | assay ≥99.0% | assay ≥99.9% (GC) | assay ≥99% |
| Quality Level 200 | Quality Level 200 | Quality Level 100 | Quality Level 400 |
| form liquid | form liquid | form - | form - |
| bp 80 °C (lit.) | bp 80 °C (lit.) | bp 80 °C (lit.) | bp 80 °C (lit.) |
| refractive index n20/D 1.379 (lit.) | refractive index n20/D 1.379 (lit.) | refractive index n20/D 1.379 (lit.) | refractive index n20/D 1.379 (lit.) |
| vapor density 2.49 (vs air) | vapor density 2.49 (vs air) | vapor density 2.49 (vs air) | vapor density 2.49 (vs air) |
General description
Application
- Lipid and Volatile Profiles of Finnish Oat Batches of Pure Cultivars: Investigates the effects of storage on volatile formation including 2-Butanone in food processing, which is significant for food scientists and researchers looking into food preservation and flavor profiling (Puganen et al., 2024).
- Changes in Volatile Compounds and Lipid Oxidation in Various Tissues of Nile Tilapia During Ice Storage: Examines the impact of storage on the volatile compound profiles of seafood, including 2-Butanone, valuable for food scientists and technologists working with seafood preservation and quality assessment (Karbsri et al., 2024).
Legal Information
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
target_organs
Central nervous system
supp_hazards
Storage Class
3 - Flammable liquids
wgk
WGK 1
flash_point_f
30.2 °F - closed cup
flash_point_c
-1 °C - closed cup
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