Other grades of this product :
| Ethyl vinyl ketone Basic information |
| Product Name: | Ethyl vinyl ketone | | Synonyms: | 1-Penten-3-on;1-penten-3-one (ethyl vinyl ketone);Ethyl vinyl ketone, 97%, stab. with ca 0.1% 2,6-di-tert-butyl-4-methylphenol;Ethyl vinyl ketone, 98%, stabilized;4-Penten-3-one;Ethenyl ethyl ketone;Ethyl vinyl ketone, 97%, stab. with ca 0.1% BHT;Ethyl vinyl ketoneEVK | | CAS: | 1629-58-9 | | MF: | C5H8O | | MW: | 84.12 | | EINECS: | 216-624-3 | | Product Categories: | Pyridines;ketone Flavor | | Mol File: | 1629-58-9.mol |
| Ethyl vinyl ketone Chemical Properties |
| Melting point | 59-61 °C | | Boiling point | 38 °C/60 mmHg (lit.) | | density | 0.851 g/mL at 20 °C
0.845 g/mL at 25 °C (lit.) | | refractive index | n20/D 1.419(lit.) | | FEMA | 3382 | 1-PENTEN-3-ONE | | Fp | 20 °F | | storage temp. | 2-8°C | | form | Liquid | | color | Clear colorless to amber | | Water Solubility | Insoluble in water; soluble in most organic solvents. | | JECFA Number | 1147 | | BRN | 1735857 | | Exposure limits | ACGIH: TWA 2 mg/m3NIOSH: TWA 10 mg/m3 | | CAS DataBase Reference | 1629-58-9(CAS DataBase Reference) | | NIST Chemistry Reference | 1-Penten-3-one(1629-58-9) | | EPA Substance Registry System | Ethyl vinyl ketone (1629-58-9) |
| Hazard Codes | F,T | | Risk Statements | 11-23/24/25-34 | | Safety Statements | 26-36/37/39-45-16 | | RIDADR | UN 3286 3/PG 2 | | WGK Germany | 3 | | RTECS | SB3800000 | | F | 10-23 | | TSCA | Yes | | HazardClass | 3 | | PackingGroup | II | | HS Code | 29141900 | | Toxicity | LD50 ivn-mus: 56 mg/kg CSLNX* NX#00948 |
| Ethyl vinyl ketone Usage And Synthesis |
| Chemical Properties | clear colorless to amber liquid | | Chemical Properties | 1-Penten-3-one has a powerful, penetrating odor. This compound is also reported as having a pungent, mustard odor. It
polymerizes readily with heat or in the presence of alkali. | | Occurrence | Reported found in banana, orange peel oil, grapefruit juice and peel, peach, lean fish, fish oil, chicken fat, black
tea, soybean, defatted soybean, lovage leaf, endive, chive, oysters, clam, boiled and cooked beef, kiwifruit, guava, grapes, tomato,
butter and maté. | | Uses | Ethyl vinyl ketone is used as reagent for annulation. | | Preparation | By reacting ethylene with a mixture of propionyl chloride, aluminum trichloride and carbon disulfide. | | Aroma threshold values | Detection: 1 to 13 ppb | | Taste threshold values | Taste characteristics at 5.0 ppm: pungent, ethereal, peppery, garlic, onion, fishy and mustard with a hot
nuance. | | General Description | Ethyl vinyl ketone is a volatile flavor compound mainly found in tomatoes. It may be responsible for the raw bean odor and flavor in soybeans. | | Safety Profile | Poison by intravenous route. When heated to decomposition it emits acrid smoke and irritating fumes. See also KETONES |
| Ethyl vinyl ketone Preparation Products And Raw materials |
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