| Identification | More | [Name]
4-METHYLNONANOIC ACID | [CAS]
45019-28-1 | [Synonyms]
4-METHYLNONANOIC ACID
4-METHYLPELARGONIC ACID
FEMA 3574
FEMA NUMBER 3574
4-methyl-nonanoicaci
4-methylnonan-1-oic acid
4-METHYLNONANOIC ACID 97+%
Nonanoic acid, 4-methyl-
4-Methylnonan-1-sure
METHYLNONANSAEURE, 4-(ISODECANSAEURE) | [EINECS(EC#)]
256-180-8 | [Molecular Formula]
C10H20O2 | [MDL Number]
MFCD00051789 | [Molecular Weight]
172.26 | [MOL File]
45019-28-1.mol |
| Chemical Properties | Back Directory | [Boiling point ]
292-293 °C (lit.) | [density ]
0.871 g/mL at 25 °C(lit.)
| [FEMA ]
3574 | [refractive index ]
n20/D 1.4355(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [solubility ]
Chloroform (Slightly), Methanol (Slightly) | [pka]
4.80±0.10(Predicted) | [Odor]
at 1.00 % in propylene glycol. meaty pork lamb chicken | [biological source]
synthetic | [Odor Type]
meaty | [JECFA Number]
274 | [BRN ]
1758201 | [LogP]
3.78 | [CAS DataBase Reference]
45019-28-1(CAS DataBase Reference) | [EPA Substance Registry System]
Nonanoic acid, 4-methyl- (45019-28-1) |
| Safety Data | Back Directory | [Hazard Codes ]
C | [Risk Statements ]
R34:Causes burns.
R43:May cause sensitization by skin contact.
R52/53:Harmful to aquatic organisms, may cause long-term adverse effects in the aquatic environment . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection .
S45:In case of accident or if you feel unwell, seek medical advice immediately (show label where possible) . | [RIDADR ]
UN 3265 8/PG 2
| [WGK Germany ]
2
| [TSCA ]
Yes | [HS Code ]
2915.90.1800 | [HazardClass ]
8 | [PackingGroup ]
III |
| Hazard Information | Back Directory | [Chemical Properties]
4-Methylnonanoic acid has a costus, animal odor. | [Occurrence]
Reported found in cooked mutton fat, romano cheese, sheep and goat cheese and raw and cooked mutton | [Definition]
ChEBI: 4-Methylnonanoic acid is a medium-chain fatty acid. |
|
|