3-Ethoxypropionaldehyde diethyl acetal - CAS 7789-92-6
Catalog: |
BB036069 |
Product Name: |
3-Ethoxypropionaldehyde diethyl acetal |
CAS: |
7789-92-6 |
Synonyms: |
1,1,3-triethoxypropane |
IUPAC Name: | 1,1,3-triethoxypropane |
Description: | 3-Ethoxypropionaldehyde diethyl acetal (CAS# 7789-92-6 ) is a useful research chemical. |
Molecular Weight: | 176.25 |
Molecular Formula: | C9H20O3 |
Canonical SMILES: | CCOCCC(OCC)OCC |
InChI: | InChI=1S/C9H20O3/c1-4-10-8-7-9(11-5-2)12-6-3/h9H,4-8H2,1-3H3 |
InChI Key: | LGICWIVABSMSDK-UHFFFAOYSA-N |
Boiling Point: | 184-186 °C |
Density: | 0.898 g/cm3 |
Appearance: | Clear slightly yellow liquid |
MDL: | MFCD00009241 |
LogP: | 1.81210 |
GHS Hazard Statement: | H226 (100%): Flammable liquid and vapor [Warning Flammable liquids] |
Precautionary Statement: | P210, P233, P240, P241, P242, P243, P264, P270, P280, P301+P312, P303+P361+P353, P330, P370+P378, P403+P235, and P501 |
Signal Word: | Warning |
Publication Number | Title | Priority Date |
CN-110295099-A | A kind of method that the processing of Queensland nut by-product recycles | 20190710 |
CN-109959734-A | The detection method of aroma compound in a kind of mixed-flavouring liquor | 20190321 |
WO-2019165323-A1 | Alcoholic beverages produced from individual components | 20180223 |
EP-3755786-A1 | Alcoholic beverages produced from individual components | 20180223 |
US-2019031586-A1 | Organic compound, three-dimensional organic framework formed by using organic compound, separation sieve and optical layer, which comprise organic framework, and optical device comprising optical layer as optical amplification layer | 20160128 |
PMID | Publication Date | Title | Journal |
21715262 | 20110701 | Evaluation of phytoconstituents and anti-nephrotoxic and antioxidant activities of Monochoria vaginalis | Pakistan journal of pharmaceutical sciences |
21384346 | 20110330 | Chemical and sensory changes in fresh cider spirits during maturation in inert containers | Journal of the science of food and agriculture |
12952423 | 20030910 | Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy | Journal of agricultural and food chemistry |
12517107 | 20030115 | Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants | Journal of agricultural and food chemistry |
Complexity: | 79.8 |
Compound Is Canonicalized: | Yes |
Covalently-Bonded Unit Count: | 1 |
Defined Atom Stereocenter Count: | 0 |
Defined Bond Stereocenter Count: | 0 |
Exact Mass: | 176.14124450 |
Formal Charge: | 0 |
Heavy Atom Count: | 12 |
Hydrogen Bond Acceptor Count: | 3 |
Hydrogen Bond Donor Count: | 0 |
Isotope Atom Count: | 0 |
Monoisotopic Mass: | 176.14124450 |
Rotatable Bond Count: | 8 |
Topological Polar Surface Area: | 27.7 Å2 |
Undefined Atom Stereocenter Count: | 0 |
Undefined Bond Stereocenter Count: | 0 |
XLogP3: | 1.4 |
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