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Sodium thiocyanate · CAS 540-72-7 · NaSCN. UNII 5W0K9HKA05. Melting Point: 572 °F (USCG, 1999); Melting Point: ~300 °C; Melting Point: 287 °C.
| CAS Registry Number | 540-72-7 |
|---|---|
| PubChem CID | 516871 |
| Molecular formula | NaSCN |
| IUPAC name | sodium thiocyanate |
| UNII (FDA) | 5W0K9HKA05 |
| Molecular Weight | 81.07 |
|---|---|
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 0 |
| Exact Mass | 80.96491446 |
| Monoisotopic Mass | 80.96491446 |
| Topological Polar Surface Area | 24.8 |
| Heavy Atom Count | 4 |
| Formal Charge | 0 |
| Complexity | 34.5 |
| Melting Point | 572 °F (USCG, 1999) |
|---|---|
| Melting Point | ~300 °C |
| Melting Point | 287 °C |
| Density | 1.7 g/cm³ |
| Vapor Pressure | 0.00000004 [mmHg] |
| Decomposition | 368 °C |
| Regulatory & Food Contact | FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS PRESERVATIVE: Food Additives Intended for use in the lactoperoxidase system. The lactoperoxidase system is used in fresh cheese including m Scientific procedures At the notifier's request, FDA ceased to evaluate this notice (in PDF) Taradon Laboratory |
|---|
| Reported hazard statements | H302, H312, H332 (38.3%), H318 (36.5%), H319 (15.3%), H412 (85.4%), H372 |
|---|
H302+H312+H332 (38.3%): Harmful if swallowed, in contact with skin or if inhaled [Warning Acute toxicity, oral; acute toxicity, dermal; acute toxicity, inhalation]
H302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]
SODIUM THIOCYANATE; 540-72-7; Sodium rhodanate; Sodium rhodanide; Thiocyanate sodium; Sodium sulfocyanate; Thiocyanic acid, sodium salt; Scyan; NaSCN; Haimased; Natrium rhodanatum; Natrium thiocyanat; Sodium thiocyanide; Sodium sulfocyanide; Natriumrhodanid; DTXSID4021343
CAS 540-72-7; molecular formula NaSCN; molecular weight — g/mol.
SODIUM THIOCYANATE, 540-72-7, Sodium rhodanate, Sodium rhodanide, Thiocyanate sodium, Sodium sulfocyanate.
Documented regulatory listings: FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS; PRESERVATIVE: Food Additives; Intended for use in the lactoperoxidase system. The lactoperoxidase system is used in fresh cheese including m.
Hazard statements reported: H302, H312, H332, H318, H319.
Melting Point: 572 °F (USCG, 1999); Melting Point: ~300 °C; Melting Point: 287 °C; Density: 1.7 g/cm³.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.