Natural Benzaldehyde
Product Description
Product Detail
|
Product Name: |
Natural Benzaldehyde |
|
CAS: |
100-52-7 |
|
MF: |
C7H6O |
|
MW: |
106.12 |
|
EINECS: |
202-860-4 |
|
Mol File: |
100-52-7.mol |
|
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|
|
Melting point |
-26 °C |
|
Boiling point |
179 °C |
|
density |
1.044 g/cm 3 at 20 °C(lit.) |
|
vapor density |
3.7 (vs air) |
|
vapor pressure |
4 mm Hg ( 45 °C) |
|
FEMA |
2127 | BENZALDEHYDE |
|
refractive index |
n20/D 1.545(lit.) |
|
Fp |
145 °F |
|
storage temp. |
room temp |
|
solubility |
H2O: soluble100mg/mL |
|
pka |
14.90(at 25℃) |
|
form |
neat |
|
Odor |
Like almonds. |
|
PH |
5.9 (1g/l, H2O) |
|
explosive limit |
1.4-8.5%(V) |
|
Water Solubility |
<0.01 g/100 mL at 19.5 ºC |
|
FreezingPoint |
-56℃ |
|
Sensitive |
Air Sensitive |
|
JECFA Number |
22 |
|
Merck |
14,1058 |
|
BRN |
471223 |
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Stability: |
Stable. Combustible. Incompatible with strong oxidizing agents, strong acids, reducing agents, steam. Air, light and moisture-sensitive. |
|
InChIKey |
HUMNYLRZRPPJDN-UHFFFAOYSA-N |
|
CAS DataBase Reference |
100-52-7(CAS DataBase Reference) |
|
NIST Chemistry Reference |
Benzaldehyde(100-52-7) |
|
EPA Substance Registry System |
Benzaldehyde (100-52-7) |
|
Hazard Codes |
Xn |
|
Risk Statements |
22 |
|
Safety Statements |
24 |
|
RIDADR |
UN 1990 9/PG 3 |
|
WGK Germany |
1 |
|
RTECS |
CU4375000 |
|
F |
8 |
|
Autoignition Temperature |
374 °F |
|
TSCA |
Yes |
|
HS Code |
2912 21 00 |
|
HazardClass |
9 |
|
PackingGroup |
III |
|
Hazardous Substances Data |
100-52-7(Hazardous Substances Data) |
|
Toxicity |
LD50 in rats, guinea pigs (mg/kg): 1300, 1000 orally (Jenner) |
|
Occurrence |
Present as cyanuric glucoside (amygdalin) in bitter almond, peach, apricot kernel and other Prunus species; amygdalin is also present in various parts of the following plants: Sambucus nigra, Chrysophyllum arlen, Anacyclus officinarnm, Anacyclus pedunculatus, Davallia brasiliensis, Lacuma deliciosa, Lacuma multiflora and others; free benzaldehyde has been reported found in several essential oils: hyacinth, citronella, orris, cinnamon, sassafras, labdanum and patchouli. Reported found in strawberry jam, leek (raw) (Allium porrum L.), crispbread, Camembert, Gruyere de Comte, provolone cheeses, black tea, salted and pickled plum, cooked trassi, Bantu beer, red sage (Texas sage) (S. coccinea Juss. Ex Murr.), arrack, scallop, hog plum (Spondias mombins L.), chekur (Alpinia sessilis Kon. = Kaemferia galanga) and other natural sources. |
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Uses |
Benzaldehyde is used as an intermediatein the production of flavoring chemicals,such as cinnamaldehyde, cinnamalalcohol,and amyl- and hexylcinnamaldehyde for perfume,soap, and food flavor; synthetic penicillin,ampicillin, and ephedrine; and as araw material for the herbicide Avenge. Itoccurs in nature in the seeds of almonds,apricots, cherries, and peaches. It occurs intrace amounts in corn oil. |
|
Hazard |
Highly toxic. |