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Ethyl thioacetate

Names

[ CAS No. ]:
625-60-5

[ Name ]:
Ethyl thioacetate

[Synonym ]:
CH3COSC2H5
thioacetic acid ethyl ester
EINECS 210-904-9
Ethanethioic acid, O-ethyl ester
S-ethyl ethanethoate
thioacetic acid S-ethyl ester
FEMA 3282
MFCD00015178
S-Ethylthioacetate
Ethyl thiolacetate
O-Ethyl ethanethioate
Thioacetic acid, O-ethyl ester
S-Ethyl thiolacetate
ethyl thioacetate

Chemical & Physical Properties

[ Density]:
1.0±0.1 g/cm3

[ Boiling Point ]:
95.0±23.0 °C at 760 mmHg

[ Molecular Formula ]:
C4H8OS

[ Molecular Weight ]:
104.171

[ Flash Point ]:
11.3±22.6 °C

[ Exact Mass ]:
104.029587

[ PSA ]:
41.32000

[ LogP ]:
1.26

[ Vapour Pressure ]:
52.7±0.2 mmHg at 25°C

[ Index of Refraction ]:
1.471

MSDS

Safety Information

[ Symbol ]:

GHS02, GHS05, GHS07

[ Signal Word ]:
Danger

[ Hazard Statements ]:
H225-H302-H315-H318-H335

[ Precautionary Statements ]:
P210-P261-P280-P305 + P351 + P338

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

[ Hazard Codes ]:
F: Flammable;Xn: Harmful;

[ Risk Phrases ]:
R11;R20/21/22

[ Safety Phrases ]:
S26-S39-S36/37-S23-S16

[ RIDADR ]:
UN 1993 3/PG 2

[ WGK Germany ]:
3

[ Packaging Group ]:
II

[ Hazard Class ]:
3

Synthetic Route

Precursor & DownStream

Articles

The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.

Food Chem. 207 , 148-56, (2016)

The effects of pH and Cu(2+) treatment on the formation of volatile sulfur compounds (VSCs) were investigated in Chardonnay and Shiraz wine samples. Four VSCs were significantly affected by pH, with l...


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