乙酸,[[(1,1-二甲基乙氧基)羰基]氨基][[(9H-芴-9-基甲氧基)羰基]氨基]-,(2R)-(9Cl),CAS 登记号 77671-22-8,由济南圣和化工有限公司现货供应,可提供纯度 按批次COA提供(不公开发布) 的规格,下游主要用于有机化学品。支持样品与小批量试用,批量价格请联系我们获取,验收以批次 COA 为准。
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ACETIC ACID, GLACIAL · CAS 77671-22-8 · C2H4O2. UNII Q40Q9N063P. Boiling Point: 244 °F at 760 mmHg (NTP, 1992); Boiling Point: 117.9; Boiling Point: 117.9 °C.
| CAS Registry Number | 77671-22-8 |
|---|---|
| PubChem CID | 176 |
| Molecular formula | C2H4O2 |
| IUPAC name | acetic acid |
| UNII (FDA) | Q40Q9N063P |
| FEMA number | 2006 |
| JECFA number | 81 |
| Molecular Weight | 60.05 |
|---|---|
| XLogP3 | -0.2 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 0 |
| Exact Mass | 60.021129366 |
| Monoisotopic Mass | 60.021129366 |
| Topological Polar Surface Area | 37.3 |
| Heavy Atom Count | 4 |
| Formal Charge | 0 |
| Boiling Point | 244 °F at 760 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 117.9 |
| Boiling Point | 117.9 °C |
| Boiling Point | 118 °C |
| Boiling Point | 244 °F |
| Boiling Point | 117.9 °C @760 [mm Hg] |
| Melting Point | 61.9 °F (NTP, 1992) |
| Melting Point | 16.6 |
| Melting Point | 16.635 °C |
| Melting Point | 16.6 °C |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AG Flavoring Agents FLAVOURING_AGENTFood Additives -> ACID; ACIDITY_REGULATOR; P: Flavouring Agent Acid, Fruit, Pungent, Sour, Vinegar ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT |
|---|---|
| GHS notification summary | 0.1% (3 / 5076) |
| GHS notification summary | 0.1% (3 / 5076) |
|---|---|
| Reported hazard statements | H226, H314, H318 (14.7%), H312, H370, H303, H334, H371 |
H226: Flammable liquid and vapor [Warning Flammable liquids]
H314: Causes severe skin burns and eye damage [Danger Skin corrosion/irritation]
acetic acid; 64-19-7; ethanoic acid; Ethylic acid; Vinegar acid; Acetic acid glacial; Glacial acetic acid; Acetic acid, glacial; Methanecarboxylic acid; Acetasol; Essigsaeure; Acide acetique; Aci-jel; Azijnzuur; Aceticum acidum; Kyselina octova
CAS 77671-22-8; molecular formula C2H4O2; molecular weight — g/mol.
acetic acid, 64-19-7, ethanoic acid, Ethylic acid, Vinegar acid, Acetic acid glacial.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AG; Flavoring Agents.
0.1% of GHS notifications report no hazard classification (3 of 5076).
Boiling Point: 244 °F at 760 mmHg (NTP, 1992); Boiling Point: 117.9; Boiling Point: 117.9 °C; Boiling Point: 118 °C.
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.