2-Ethylbutyric acid 88-09-5

Superiority:

Product Name: 2-Ethylbutyric acid
Synonyms: 2-Ethylbutansαure;2-Ethylbuttersαure;2-ethylbutyric;2-ethyl-butyricaci;2-Ethylbutyricaicd;3-Pentanecarboxylic acid;3-pentanecarboxylicacid;Acetic acid, diethyl-
CAS: 88-09-5
MF: C6H12O2
MW: 116.16
EINECS: 201-796-4
Product Categories:
Mol File: 88-09-5.mol

2-Ethylbutyric acid Chemical Properties
Melting point  -14 °C
Boiling point  99-101 °C18 mm Hg(lit.)
density  0.92 g/mL at 25 °C(lit.)
vapor pressure  0.08 mm Hg ( 20 °C)
refractive index  n20/D 1.413(lit.)
FEMA  2429 | 2-ETHYLBUTYRIC ACID
Fp  190 °F
storage temp.  Store below +30°C.
solubility  18g/l
pka pKa: 4.751(25°C)
PH 3 (18g/l, H2O, 20℃)
explosive limit 1.4%(V)
Water Solubility  18 g/L (20 ºC)
JECFA Number 257
Merck  14,3110
BRN  1098634
CAS DataBase Reference 88-09-5(CAS DataBase Reference)
NIST Chemistry Reference Butanoic acid, 2-ethyl-(88-09-5)
EPA Substance Registry System 2-Ethylbutyric acid (88-09-5)
Safety Information
Hazard Codes  C,Xn
Risk Statements  21-36/37/38-34
Safety Statements  26-36/37/39-45-36
RIDADR  UN 2810 6.1/PG 3
WGK Germany  1
RTECS  ET1400000
Autoignition Temperature 345 °C
TSCA  Yes
HazardClass  8
PackingGroup  III
HS Code  29159080
Toxicity LD50 orally in Rabbit: 2200 mg/kg LD50 dermal Rabbit 478 mg/kg

2-Ethylbutyric acid Usage And Synthesis
Chemical Properties clear colorless to light yellow liquid
Chemical Properties 2-Ethylbutyric acid has a rancid, oily-fruity, acidulous odor
Occurrence Reported found in guava fruit, wheaten bread and cheeses (Parmesan, blue, cheddar, provolone, Romano and goat), apple, banana, grape, melon, papaya, peach, pineapple and more.
Uses 2-Ethylbutyric Acid is a flavoring agent that is a clear liquid, color- less, with a rancid odor. it is miscible in alcohol and ether, sparingly soluble in water, and is obtained by chemical synthesis.
Uses Ester formation; intermediate for drugs, dyestuffs, chemicals; flavoring.