DL-1-氨基-2-丙醇(CAS 78-96-6)属有机化学品类产品,分子式 C3H9NO,分子量 75.11。济南圣和化工有限公司常年现货供应该产品,常规纯度 按批次COA提供(不公开发布),可按客户需求安排分装包装,欢迎邮件或来电询价。
| CAS号 | 78-96-6 |
|---|---|
| 分子式 | C3H9NO |
| 分子量 | 75.11 |
| 熔点 | 34.5 °F (NTP, 1992) |
| 沸点 | 313 to 316 °F at 758 mmHg (NTP, 1992) |
| LogP | -1 |
| 纯度 | 按批次COA提供(不公开发布) |
| 包装 | 按订单/批次确认(不公开发布) |
| 应用领域 | 有机化学品 |
| 类别 | 有机化学品 |
有机化学品
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DL-1-氨基-2-丙醇 的 CAS 号为 78-96-6。
常规纯度规格为 按批次COA提供(不公开发布),包装为 按订单/批次确认(不公开发布),随货提供 COA。
主要应用于有机化学品。
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(±)-1-Amino-2-propanol is identified by CAS 78-96-6, molecular formula C3H9NO and molecular weight 75.07 g/mol. UNII UE40BY1BZW; ChEBI 19030; InChIKey HXKKHQJGJAFBHI-UHFFFAOYSA-N. Boiling Point: 313 to 316 °F at 758 mmHg (NTP, 1992); Boiling Point: 159.46 °C @ 760 MM HG; Boiling Point: 160.00 to 161.00 °C. @ 760.00 mm Hg.
| CAS Registry Number | 78-96-6 |
|---|---|
| PubChem CID | 4 |
| Molecular formula | C3H9NO |
| Molecular weight | 75.07 g/mol |
| IUPAC name | 1-aminopropan-2-ol |
| InChIKey | HXKKHQJGJAFBHI-UHFFFAOYSA-N |
| UNII (FDA) | UE40BY1BZW |
| ChEBI ID | CHEBI:19030 |
| FEMA number | 3965 |
| JECFA number | 1591 |
| Molecular Weight | 75.11 |
|---|---|
| XLogP3 | -1 |
| Hydrogen Bond Donor Count | 2 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 1 |
| Exact Mass | 75.068413911 |
| Monoisotopic Mass | 75.068413911 |
| Topological Polar Surface Area | 46.3 |
| Heavy Atom Count | 5 |
| Formal Charge | 0 |
| Boiling Point | 313 to 316 °F at 758 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 159.46 °C @ 760 MM HG |
| Boiling Point | 160.00 to 161.00 °C. @ 760.00 mm Hg |
| Boiling Point | 159.5 °C |
| Boiling Point | 160 °C |
| Boiling Point | 313-316 °F |
| Melting Point | 34.5 °F (NTP, 1992) |
| Melting Point | 1.74 °C |
| Melting Point | 24.00 to 26.00 °C. @ 760.00 mm Hg |
| Melting Point | 1 °C |
| Regulatory & Food Contact | FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FDA Cumulative Estimated Daily Intake (CEDI): FCS FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS FDA Inventory of Effective Food Contact Substance (FCS) Noti: FCS FLAVOURING_AGENT: Flavouring Agent Flavoring Agents |
|---|---|
| GHS notification summary | 0.1% (1 / 3123) |
| GHS notification summary | 0.1% (1 / 3123) |
|---|---|
| Reported hazard statements | H314, H312 (83.7%), H318 (87.5%), H402, H302 |
H314: Causes severe skin burns and eye damage [Danger Skin corrosion/irritation]
P260, P264, P280, P301+P330+P331, P302+P361+P354, P304+P340, P305+P354+P338, P316, P321, P363, P405, and P501 (click each P-code to see the statement)
1-Aminopropan-2-ol; 1-AMINO-2-PROPANOL; Isopropanolamine; Threamine; Monoisopropanolamine; DL-1-Amino-2-propanol; 2-Hydroxypropylamine; 2-Propanol, 1-amino-; 1-Methyl-2-aminoethanol; 2-Amino-1-methylethanol; 2-Hydroxypropanamine; 1-Amino-2-hydroxypropane; 2-Hydroxy-1-propylamine; alpha-Aminoisopropyl alcohol; Mono-iso-propanolamine; CCRIS 2284
CAS 78-96-6; molecular formula C3H9NO; molecular weight 75.07 g/mol.
1-Aminopropan-2-ol, 1-AMINO-2-PROPANOL, Isopropanolamine, Threamine, Monoisopropanolamine, DL-1-Amino-2-propanol.
Documented regulatory listings: FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FDA Cumulative Estimated Daily Intake (CEDI): FCS; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS.
0.1% of GHS notifications report no hazard classification (1 of 3123).
Boiling Point: 313 to 316 °F at 758 mmHg (NTP, 1992); Boiling Point: 159.46 °C @ 760 MM HG; Boiling Point: 160.00 to 161.00 °C. @ 760.00 mm Hg; Boiling Point: 159.5 °C.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.