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Allylacetic acid  Structure

Allylacetic acid

Chemical Properties

Melting point -22.5 °C (lit.)
Boiling point 83-84 °C/12 mmHg (lit.)
Density  0.981 g/mL at 25 °C (lit.)
vapor density  >1 (vs air)
refractive index  n20/D 1.428(lit.)
FEMA  2843 | 4-PENTENOIC ACID
Flash point 193 °F
storage temp.  2-8°C
solubility  soluble in Chloroform, Methanol
pka pK1:4.677 (25°C)
form  Liquid
Specific Gravity 0.981
color  Clear colorless to light yellow
Odor at 0.10 % in propylene glycol. cheese parmesan romano ricotta
Odor Type cheesy
explosive limit 1.58%(V)
Water Solubility  Soluble in alcohol, Slightly soluble in water
JECFA Number 314
BRN  1633696
InChIKey HVAMZGADVCBITI-UHFFFAOYSA-N
LogP 0.99
CAS DataBase Reference 591-80-0(CAS DataBase Reference)
Substances Added to Food (formerly EAFUS) 4-PENTENOIC ACID
FDA 21 CFR 172.515
EWG's Food Scores 1
FDA UNII D4S77Y29FB
NIST Chemistry Reference 4-Pentenoic acid(591-80-0)
EPA Substance Registry System 4-Pentenoic acid (591-80-0)

Safety

Symbol(GHS)
Signal wordDanger
Hazard statements H302-H314
Precautionary statements P280-P301+P312+P330-P301+P330+P331-P303+P361+P353-P305+P351+P338+P310
Hazard Codes  C,T
Risk Statements  34-22
Safety Statements  26-36/37/39-45
RIDADR  UN 3261 8/PG 2
WGK Germany  3
RTECS  SC4751000
8-10-23
TSCA  T
HazardClass  8
PackingGroup  III
HS Code  29161980
Toxicity LD50 oral in rat: 470mg/kg
NFPA 704:
2
3 0

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Allylacetic acid Chemical Properties,Usage,Production

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