ethyl 2-phenyl-3-furoate

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Product Description
Product

ethyl 2-phenyl-3-furoate

CAS

50626-02-3

Formula

C13H12O3

Synonym
3-Furancarboxylic acid, 2-phenyl-, ethyl ester; ethyl 2-phenylfuran-3-carboxylate; phenyl oxaromate
Typical Product Specifications
Appearence
pale yellow to gold clear liquid
Assay
99.00 to 100.00 %
Specific gravity
1.12000 to 1.13200 @ 20.00 °C
Refractive Index
1.51500 to 1.52700 @ 20.00 °C
Boiling Point
148.00 to 154.00 °C. @ 6.00 mm Hg
Acid Value
1.00 max. KOH/g
Vapor Density
7.4
Shelf Life
6 month(s) or longer if stored properly
Odor
cherry fruity
Pounds/Gallon
9.330 to 9.430
Boiling Point
331.00 to 332.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.000130 mm/Hg @ 25.00 °C
logP (o/w)
3.04
Flash Point
212.00 °F. TCC
Storage
refrigerate in tightly sealed containers
Odor Type
fruity
Molecular weight
216.24
Chemical Structure
ethyl 2-phenyl-3-furoate distributor cas: 50626-02-3 c13h12o3 chemical structure
Notes
FEMA# 3468
Class
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ethyl 2-phenyl-3-furoate
iso certificate
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SDS Request
For more information call
phone_icon
(914) 654-6800
or email
mail_icon
INFO@PARCHEM.COM
For more information
Product Description
Product

ethyl 2-phenyl-3-furoate

CAS

50626-02-3

Formula

C13H12O3

Synonym
3-Furancarboxylic acid, 2-phenyl-, ethyl ester; ethyl 2-phenylfuran-3-carboxylate; phenyl oxaromate
Typical Product Specifications
Appearence
pale yellow to gold clear liquid
Assay
99.00 to 100.00 %
Specific gravity
1.12000 to 1.13200 @ 20.00 °C
Refractive Index
1.51500 to 1.52700 @ 20.00 °C
Boiling Point
148.00 to 154.00 °C. @ 6.00 mm Hg
Acid Value
1.00 max. KOH/g
Vapor Density
7.4
Shelf Life
6 month(s) or longer if stored properly
Odor
cherry fruity
Pounds/Gallon
9.330 to 9.430
Boiling Point
331.00 to 332.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.000130 mm/Hg @ 25.00 °C
logP (o/w)
3.04
Flash Point
212.00 °F. TCC
Storage
refrigerate in tightly sealed containers
Odor Type
fruity
Molecular weight
216.24
Chemical Structure
ethyl 2-phenyl-3-furoate distributor cas: 50626-02-3 c13h12o3 chemical structure
Notes
FEMA# 3468
Class
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