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2-Methylbutyryl chloride

Names

[ CAS No. ]:
57526-28-0

[ Name ]:
2-Methylbutyryl chloride

[Synonym ]:
MFCD00041726
EINECS 260-787-3
Butanoyl chloride, 2-​methyl-

Chemical & Physical Properties

[ Density]:
0.98

[ Boiling Point ]:
116-118ºC

[ Molecular Formula ]:
C5H9ClO

[ Molecular Weight ]:
120.57700

[ Flash Point ]:
38ºC

[ Exact Mass ]:
120.03400

[ PSA ]:
17.07000

[ LogP ]:
1.79790

[ Index of Refraction ]:
1.416-1.418

[ Storage condition ]:
Refrigerator (+4°C) + Flammables area

[ Water Solubility ]:
Reacts with water.

MSDS

Safety Information

[ Symbol ]:

GHS02, GHS05

[ Signal Word ]:
Danger

[ Hazard Statements ]:
H225-H314

[ Precautionary Statements ]:
P210-P280-P305 + P351 + P338-P310

[ Personal Protective Equipment ]:
Faceshields;full-face respirator (US);Gloves;Goggles;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
F:Flammable;C:Corrosive;

[ Risk Phrases ]:
R11;R34

[ Safety Phrases ]:
S16-S26-S36/37/39-S45

[ RIDADR ]:
UN 2924

[ WGK Germany ]:
3

[ Packaging Group ]:
II

[ HS Code ]:
2915900090

Customs

[ HS Code ]: 2915900090

[ Summary ]:
2915900090 other saturated acyclic monocarboxylic acids and their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulphonated, nitrated or nitrosated derivatives VAT:17.0% Tax rebate rate:9.0% Supervision conditions:AB(certificate of inspection for goods inward,certificate of inspection for goods outward) MFN tariff:5.5% General tariff:30.0%

Articles

Designing inhibitors against fructose 1,6-bisphosphatase: exploring natural products for novel inhibitor scaffolds.

Eur. J. Med. Chem. 45(4) , 1478-84, (2010)

Natural products often contain unusual scaffold structures that may be elaborated by combinatorial methods to develop new drug-like molecules. Visual inspection of more than 128 natural products with ...

Synthesis of 2-Methyl-2-hydroxy-1-phenyl-1-butanone. Hu YX, et al.

Chem. World 5 , 10, (2008)

Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Elmore JS, et al.

Food Chem. 122(3) , 753-760, (2010)


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Related Compounds

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