4-pentenoic acid
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Product Description
Product
4-pentenoic acid
CAS
591-80-0
Formula
C5H8O2
Synonym
Typical Product Specifications
Density
0.978 (204 c)
Slightly Soluble
in water
Appearance
colorless clear liquid
Assay
98.00 to 100.00 % sum of isomers
Specific gravity
0.97100 to 0.97900 @ 25.00 °C
Refractive Index
1.42400 to 1.43200 @ 20.00 °C
Melting Point
-23.00 to -22.00 °C. @ 760.00 mm Hg
Boiling Point
83.00 to 84.00 °C. @ 12.00 mm Hg
Vapor Pressure
0.267000 mm/Hg @ 25.00 °C
logP (o/w)
0.99
Pounds/Gallon
8.080 to 8.146
Boiling Point
188.00 to 189.00 °C. @ 760.00 mm Hg
Odor Type
cheesy
Odor
cheese parmesan romano ricotta
Vapor Density
>1
Flash Point
193.00 °F. TCC
Molecular weight
100.12
Color
colorless liquid
Solubility
alcohol, ether
Chemical Structure
Notes
FEMA# 2843
Class
Organic Intermediates and Compounds , Chemical Intermediates , Flavor and Fragrance Chemical Compounds
Industry
Functions
4-pentenoic acid
Product Description
Product
4-pentenoic acid
CAS
591-80-0
Formula
C5H8O2
Synonym
Typical Product Specifications
Density
0.978 (204 c)
Slightly Soluble
in water
Appearance
colorless clear liquid
Assay
98.00 to 100.00 % sum of isomers
Specific gravity
0.97100 to 0.97900 @ 25.00 °C
Refractive Index
1.42400 to 1.43200 @ 20.00 °C
Melting Point
-23.00 to -22.00 °C. @ 760.00 mm Hg
Boiling Point
83.00 to 84.00 °C. @ 12.00 mm Hg
Vapor Pressure
0.267000 mm/Hg @ 25.00 °C
logP (o/w)
0.99
Pounds/Gallon
8.080 to 8.146
Boiling Point
188.00 to 189.00 °C. @ 760.00 mm Hg
Odor Type
cheesy
Odor
cheese parmesan romano ricotta
Vapor Density
>1
Flash Point
193.00 °F. TCC
Molecular weight
100.12
Color
colorless liquid
Solubility
alcohol, ether
Chemical Structure
Notes
FEMA# 2843
Class
Organic Intermediates and Compounds , Chemical Intermediates , Flavor and Fragrance Chemical Compounds
Industry
Functions
