2-乙氧基萘，CAS 登记号 93-18-5，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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本页已列出 2-乙氧基萘 的 CAS 号：93-18-5，可与随货 COA 核对。
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2-Ethoxynaphthalene · CAS 93-18-5 · C12H12O. UNII ZF3IS6G3R7. Boiling Point: 282.00 °C. @ 760.00 mm Hg; Melting Point: 37.5 °C.
| CAS Registry Number | 93-18-5 |
|---|---|
| PubChem CID | 7129 |
| Molecular formula | C12H12O |
| IUPAC name | 2-ethoxynaphthalene |
| UNII (FDA) | ZF3IS6G3R7 |
| FEMA number | 2768 |
| JECFA number | 1258 |
| Molecular Weight | 172.22 |
|---|---|
| XLogP3 | 3.8 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 2 |
| Exact Mass | 172.088815002 |
| Monoisotopic Mass | 172.088815002 |
| Topological Polar Surface Area | 9.2 |
| Heavy Atom Count | 13 |
| Formal Charge | 0 |
| Boiling Point | 282.00 °C. @ 760.00 mm Hg |
|---|---|
| Melting Point | 37.5 °C |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 2% (38 / 1877) |
| GHS notification summary | 2% (38 / 1877) |
|---|---|
| Reported hazard statements | H315 (95.5%), H319 (25.4%), H411 (95.6%) |
This chemical does not meet GHS hazard criteria for 2% (38 of 1877) of reports.
H315 (95.5%): Causes skin irritation [Warning Skin corrosion/irritation]
2-ETHOXYNAPHTHALENE; 93-18-5; Neroline; Naphthalene, 2-ethoxy-; Nerolin II; Ethyl 2-naphthyl ether; beta-Naphthyl ethyl ether; Nerolin new; Bromelia (compound); Ethyl beta-naphthyl ether; 2-Naphthol ethyl ether; Nerolin bromelia; beta-Naphthol ethyl ether; Ethyl beta-naphtholate; .beta.-Naphthol ethyl ether; FEMA No. 2768
CAS 93-18-5; molecular formula C12H12O; molecular weight — g/mol.
2-ETHOXYNAPHTHALENE, 93-18-5, Neroline, Naphthalene, 2-ethoxy-, Nerolin II, Ethyl 2-naphthyl ether.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
2% of GHS notifications report no hazard classification (38 of 1877).
Boiling Point: 282.00 °C. @ 760.00 mm Hg; Melting Point: 37.5 °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.