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Acrylamide · CAS 79-06-1 · C3H5NO. UNII 20R035KLCI. Boiling Point: 189 °F at 2 mmHg (EPA, 1998); Boiling Point: 192.6 °C; Boiling Point: 192.60 °C. @ 760.00 mm Hg.
| CAS Registry Number | 79-06-1 |
|---|---|
| PubChem CID | 6579 |
| Molecular formula | C3H5NO |
| IUPAC name | prop-2-enamide |
| UNII (FDA) | 20R035KLCI |
| Molecular Weight | 71.08 |
|---|---|
| XLogP3 | -0.7 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 1 |
| Exact Mass | 71.037113783 |
| Monoisotopic Mass | 71.037113783 |
| Topological Polar Surface Area | 43.1 |
| Heavy Atom Count | 5 |
| Formal Charge | 0 |
| Boiling Point | 189 °F at 2 mmHg (EPA, 1998) |
|---|---|
| Boiling Point | 192.6 °C |
| Boiling Point | 192.60 °C. @ 760.00 mm Hg |
| Boiling Point | 125 °C @760 [mm Hg] |
| Melting Point | 184 °F (EPA, 1998) |
| Melting Point | 84.5 °C |
| Melting Point | 184 °F |
| Flash Point | 280.4 °F (EPA, 1998) |
| Flash Point | 138 °C (280 °F) - closed cup |
| Flash Point | 138 °C c.c. |
| Regulatory & Food Contact | FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS CONTAMINANT: Food Contaminant TRS 959-JECFA 72 72nd_2011_Acrylamide.pdf CIR / INCI: Cosmetic ingredients (Acrylamide) -> CIR (Cosmetic Ingredient Review) |
|---|---|
| GHS notification summary | 3.7% (58 / 1562) |
| GHS notification summary | 3.7% (58 / 1562) |
|---|---|
| Reported hazard statements | H301, H312, H315, H317, H319, H332, H340, H350 |
H301: Toxic if swallowed [Danger Acute toxicity, oral]
H312: Harmful in contact with skin [Warning Acute toxicity, dermal]
ACRYLAMIDE; 79-06-1; 2-Propenamide; prop-2-enamide; Propenamide; Acrylic acid amide; Acrylic amide; Ethylenecarboxamide; Vinyl amide; Akrylamid; Acrylagel; Propeneamide; Optimum; Amresco Acryl-40; Propenoic acid amide; Ethylene Carboxamide
CAS 79-06-1; molecular formula C3H5NO; molecular weight — g/mol.
ACRYLAMIDE, 79-06-1, 2-Propenamide, prop-2-enamide, Propenamide, Acrylic acid amide.
Documented regulatory listings: FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS; CONTAMINANT: Food Contaminant; TRS 959-JECFA 72.
3.7% of GHS notifications report no hazard classification (58 of 1562).
Boiling Point: 189 °F at 2 mmHg (EPA, 1998); Boiling Point: 192.6 °C; Boiling Point: 192.60 °C. @ 760.00 mm Hg; Boiling Point: 125 °C @760 [mm Hg].
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.