3674-21-3 Usage
Physical State
Colorless liquid
The compound appears as a colorless liquid at room temperature.
Odor
Sweet, pleasant
The compound has a sweet and agreeable smell.
Stereochemistry
(2R,4S)-rel-
The stereochemistry of the compound is important for its biological activity and interactions with other molecules. The (2R,4S)-reldesignation indicates the specific arrangement of atoms in the molecule.
Uses
Solvent, reagent in organic synthesis
The compound is commonly used as a solvent and as a reagent in various organic synthesis processes.
Applications
Intermediate in pharmaceuticals and agrochemicals production
It serves as an intermediate in the production of pharmaceuticals and agrochemicals, which are essential in the medical and agricultural industries.
Potential Industries
Various industries and research applications
Due to its unique properties and versatile reactivity, the compound has potential uses in a wide range of industries and research applications.
Check Digit Verification of cas no
The CAS Registry Mumber 3674-21-3 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 3,6,7 and 4 respectively; the second part has 2 digits, 2 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 3674-21:
(6*3)+(5*6)+(4*7)+(3*4)+(2*2)+(1*1)=93
93 % 10 = 3
So 3674-21-3 is a valid CAS Registry Number.
3674-21-3Relevant articles and documents
Heterocyclic acetals from glycerol and acetaldehyde in port wines: Evolution with aging
Da Silva Ferreira, Antonio Cesar,Barbe, Jean-Christophe,Bertrand, Alain
, p. 2560 - 2564 (2007/10/03)
In Port wine, isomers of glycerol and acetaldehyde acetals have been found at total contents ranging from 9.4 to 175.3 mg/L. During oxidative aging, the concentrations of the 5-hydroxy-2-methyl-1,3-ioxane and 4-hydroxymethyl-2-methyl-1,3-dioxolane isomers increased with time showing a linear correlation (r > 0.95). The flavor threshold for the mixture of the four isomers was evaluated in wine at 100 mg/L. Thus, it is expected that they contribute to old Port wine aroma in wines older than 30 years. Experiments with model solutions and wine clearly demonstrated that SO2 combines with acetaldehyde and blocks the acetalization reaction.
