Determine the necessary mass, volume, or concentration for preparing a solution.
Activity Type | Activity Value -log(M) | Mechanism of Action | Activity Reference | Publications (PubMed IDs) |
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Synonyms | 3-Methyl-1-butanol acetate | 3-Methyl-1-butanyl acetate | HSDB 1818 | Z135787824 | 3-Methyl butyl ester acetic acid | Acetic acid, 3-methylbutyl ester | CAS-123-92-2 | Acetic acid, isoamyl ester | DTXCID005453 | Isoamyl acetate, >=95%, FCC, FG | ISOAMYL A |
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Specifications & Purity | anhydrous, ≥99% |
Shipped In | Normal |
Grade | anhydrous |
Activity Type | Activity Value -log(M) | Mechanism of Action | Activity Reference | Publications (PubMed IDs) |
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Activity Type | Activity Value -log(M) | Mechanism of Action | Activity Reference | Publications (PubMed IDs) |
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Activity Type | Relation | Activity value | Units | Action Type | Journal | PubMed Id | doi | Assay Aladdin ID |
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Activity Type | Relation | Activity value | Units | Action Type | Journal | PubMed Id | doi | Assay Aladdin ID |
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Activity Type | Relation | Activity value | Units | Action Type | Journal | PubMed Id | doi | Assay Aladdin ID |
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IUPAC Name | 3-methylbutyl acetate |
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INCHI | InChI=1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3 |
InChi Key | MLFHJEHSLIIPHL-UHFFFAOYSA-N |
Canonical SMILES | CC(C)CCOC(=O)C |
Isomeric SMILES | CC(C)CCOC(=O)C |
WGK Germany | 1 |
RTECS | NS9800000 |
PubChem CID | 31276 |
UN Number | 1104 |
Packing Group | III |
Molecular Weight | 130.19 |
Beilstein | 1744750 |
Enter Lot Number to search for COA:
Refractive Index | 1.4 |
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Flash Point(°F) | 77 °F |
Flash Point(°C) | 33℃ |
Boil Point(°C) | 142°C |
Melt Point(°C) | -78°C |
Pictogram(s) | GHS02 |
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Signal | Warning |
Hazard Statements | H226:Flammable liquid and vapor |
Precautionary Statements | P280:Wear protective gloves/protective clothing/eye protection/face protection. P370+P378:In case of fire: Use ... to extinguish. P210:Keep away from heat, hot surface, sparks, open flames and other ignition sources. - No smoking. P501:Dispose of contents/container to ... P233:Keep container tightly closed. P240:Ground/bond container and receiving equipment. P403+P235:Store in a well-ventilated place. Keep cool. P303+P361+P353:IF ON SKIN (or hair): Take off Immediately all contaminated clothing. Rinse SKIN with water [or shower]. P241:Use explosion-proof [electrical/ventilating/lighting/.../] equipment. P242:Use only non-sparking tools. P243:Take precautionary measures against static discharge. |
WGK Germany | 1 |
RTECS | NS9800000 |
Class | 3 |
Merck Index | 5111 |
1. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan. (2023) Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (1-14). [PMID:] |
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8. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding. (2023) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 173 (114188). [PMID:] |
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11. Fengjiao Chen, Ying Yang, Jianling Chen, Zihua Tang, Qian Peng, Jinfu Wang, Jie Ding. (2021) Promotion of In Vitro Hair Cell-like Cell Differentiation from Human Embryonic Stem Cells through the Regulation of Notch Signaling. Metabolites, 11 (12): (873). [PMID:34940631] |
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24. Jianping Wei, Yuxiang Zhang, Yue Qiu, Hong Guo, Hongmei Ju, Yuwei Wang, Yahong Yuan, Tianli Yue. (2020) Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations. FOOD CHEMISTRY, 306 (125623). [PMID:31606633] |
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