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43861 Supelco

Furan

analytical standard

  • CAS Number 110-00-9

  • Empirical Formula (Hill Notation) C4H4O

  • Molecular Weight 68.07

  •  Beilstein/REAXYS Number 103221

  •  EC Number 203-727-3

  •  MDL number MFCD00003222

  •  PubChem Substance ID 329756415

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Properties

Related Categories Additional Standards, Analytical Standards, Analytical/Chromatography, Chromatography, ECHA SVHC,
Quality Level   100
grade   analytical standard
vapor density   2.35 (vs air)
vapor pressure   1672 mmHg ( 55 °C)
  31.66 psi ( 55 °C)
  493 mmHg ( 20 °C)
  9.22 psi ( 20 °C)
assay   ≥98.0% (GC)
form   neat
shelf life   limited shelf life, expiry date on the label
contains   ~0.025% 2,6-di-tert-4-methylphenol as stabilizer
expl. lim.   14.3 %
application(s)   HPLC: suitable
  gas chromatography (GC): suitable
refractive index   n20/D 1.421 (lit.)
  n20/D 1.421
bp   32 °C/758 mmHg (lit.)
density   0.936 g/mL at 25 °C (lit.)
Featured Industry   Cleaning Products
Cosmetics
Environmental
Food and Beverages
Personal Care
format   neat
storage temp.   2-8°C
SMILES string   c1ccoc1
InChI   1S/C4H4O/c1-2-4-5-3-1/h1-4H
InChI key   YLQBMQCUIZJEEH-UHFFFAOYSA-N

Description

General description

Furan is a clear and colorless liquid, and a bimolecular heterocycle, which can be used to trap unstable intermediates containing highly reactive species, via Diels-Alder cycloaddition reactions.

Furan, a naturally occurring compound associated with the flavor of food, is found at very low levels in a variety of food products and beverages. It finds applications as a solvent for resins and lacquers as well as in the preparation of organic compounds, in pharmaceuticals, etc. Furan is also reportedly identified in heat treated food products, including cooked chicken, fish protein concentrate, caramel back, canned meat, bread, coffee, etc.

Application

Furan can undergo Diels-Alder [4+2] cycloaddition reaction with maleic anhydride to form the corresponding exo and endo furan-maleic anhydride adducts.

Furan may be used as an analytical reference standard for the quantification of the analyte in heat-processed foods using gas chromatography-mass spectrometry (GC-MS).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Safety & Documentation

Safety Information

Symbol 
Signal word 
Danger
Supplemental Hazard Statements 
EUH019
RIDADR 
UN 2389 3 / PGI
WGK Germany 
WGK 3
Flash Point(F) 
-32.8 °F - closed cup
Flash Point(C) 
-36 °C - closed cup
Protocols & Articles
Peer-Reviewed Papers
15

References

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