Hexanoic anhydride, 98%
Hexanoic anhydride, 98%
Hexanoic anhydride, 98%
Thermo Scientific Chemicals

Hexanoic anhydride, 98%

CAS: 2051-49-2 | C12H22O3 | 214.305 g/mol
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Catalog number B23756.0B
also known as B23756-0B
Price (USD)
238.00
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Quantity:
1000 g
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Price (USD)
238.00
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Chemical Identifiers
CAS2051-49-2
IUPAC Namehexanoyl hexanoate
Molecular FormulaC12H22O3
InChI KeyPKHMTIRCAFTBDS-UHFFFAOYSA-N
SMILESCCCCCC(=O)OC(=O)CCCCC
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SpecificationsSpecification SheetSpecification Sheet
Appearance (Color)Clear colorless to pale yellow
Refractive Index1.4265-1.4305 @ 20?C
FormLiquid
Assay (GC)≥97.5%
It is used as a reactant in the synthesis of acremomannolipin A. It is used in green synthesis of esters of acyclovir (acyclovir prodrugs), in the preparation of hexanoyl-modified chitosan nanoparticles, chitosan-based polymeric surfactants via N-acylation of chitosans.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

Applications
It is used as a reactant in the synthesis of acremomannolipin A. It is used in green synthesis of esters of acyclovir (acyclovir prodrugs), in the preparation of hexanoyl-modified chitosan nanoparticles, chitosan-based polymeric surfactants via N-acylation of chitosans.

Solubility
Hydrolyzes in water.

Notes
Moisture sensitive. Store in cool, dry conditions in well sealed containers. Store away from oxidizing agents, bases, water/ moisture.
RUO – Research Use Only

General References:

  1. A. N. Papadopoulos; C. A. S. Hill. The sorption of water vapor by anhydride modified softwood. Wood Science and Technology. 2003, 37 (3), 221-231.
  2. A. Gerbanowski; C. Malabat; C. Rabiller; and J. Guéguen. Grafting of Aliphatic and Aromatic Probes on Rapeseed 2S and 12S Proteins: Influence on Their Structural and Physicochemical Properties. J. Agric. Food Chem. 1999, 47 (12), 5218-5226.