1-Penten-3-ol

Modify Date: 2024-01-02 12:38:08

1-Penten-3-ol Structure
1-Penten-3-ol structure
Common Name 1-Penten-3-ol
CAS Number 616-25-1 Molecular Weight 86.132
Density 0.8±0.1 g/cm3 Boiling Point 112.5±8.0 °C at 760 mmHg
Molecular Formula C5H10O Melting Point N/A
MSDS Chinese USA Flash Point 25.0±0.0 °C
Symbol GHS02
GHS02
Signal Word Warning

 Names

Name 1-Penten-3-ol
Synonym More Synonyms

 Chemical & Physical Properties

Density 0.8±0.1 g/cm3
Boiling Point 112.5±8.0 °C at 760 mmHg
Molecular Formula C5H10O
Molecular Weight 86.132
Flash Point 25.0±0.0 °C
Exact Mass 86.073166
PSA 20.23000
LogP 1.05
Vapour Pressure 11.2±0.4 mmHg at 25°C
Index of Refraction 1.422
Storage condition Flammables area
Stability Stable. Flammable - note flashpoint is close to room temperature. Incompatible with strong oxidizing agents.

 Safety Information

Symbol GHS02
GHS02
Signal Word Warning
Hazard Statements H226
Personal Protective Equipment Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter
Hazard Codes Xn:Harmful
Risk Phrases R10;R20;R37
Safety Phrases S23-S24/25-S16
RIDADR UN 1987 3/PG 3
WGK Germany 3
Packaging Group III
Hazard Class 3
HS Code 2905290000

 Synthetic Route

 Customs

HS Code 2905290000
Summary 2905290000 unsaturated monohydric alcohols。Supervision conditions:None。VAT:17.0%。Tax rebate rate:9.0%。MFN tariff:5.5%。General tariff:30.0%

 Articles9

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Off-flavour masking of secondary lipid oxidation products by pea dextrin.

Food Chem. 169 , 492-8, (2014)

The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl...

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

J. Food Sci. 80 , C1476-89, (2015)

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatil...

Higher sterol content regulated by CYP51 with concomitant lower phospholipid content in membranes is a common strategy for aluminium tolerance in several plant species.

J. Exp. Bot. 66(3) , 907-18, (2015)

Several studies have shown that differences in lipid composition and in the lipid biosynthetic pathway affect the aluminium (Al) tolerance of plants, but little is known about the molecular mechanisms...

 Synonyms

Ethyl vinyl carbinol
4-methyl-3-hydroxybutene
1-Pentene-3-ol
1-Pentanoylpiperidine
Pent-1-en-3-ol
1-Penten-3-ol
rac-1-penten-3-ol
Valeriansaeure-piperidid
n-Valeriansaeure-piperidid
1-Ethylallyl alcohol
1-Valeryl-piperidin
3-hydroxy-1-pentene
MFCD00004573
1-Piperidyl-1-oxo-pentan
1-Valerylpiperidine
EINECS 210-472-1
QY2&1U1
Piperidine,1-valeryl