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Thermo Scientific Chemicals
2-Methylbutyryl chloride, 99%
CAS: 57526-28-0 | C5H9ClO | 120.576 g/mol
化学物質識別子
CAS57526-28-0
IUPAC Name2-methylbutanoyl chloride
Molecular FormulaC5H9ClO
InChI KeyXRPVXVRWIDOORM-UHFFFAOYNA-N
SMILESCCC(C)C(Cl)=O
さらに表示
仕様
スペックシート
スペックシートAppearance (Color)Clear colorless
FormLiquid
Assay (GC)≥98.5%
Refractive Index1.4170-1.4200 @ 20?C
2-Methylbutyryl chloride was used in the synthesis of 2-methylbutyramide, N-((R,S)-2-methylbutanoyl)salicylhydrazide, 2-methyl-1-phenyl-1-butanone, 1,1’-(1,3,7,9-tetrahydroxydibenzofuran-2,6-diyl)bis(2-methylbutan-1-one).
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
2-Methylbutyryl chloride was used in the synthesis of 2-methylbutyramide, N-((R,S)-2-methylbutanoyl)salicylhydrazide, 2-methyl-1-phenyl-1-butanone, 1,1’-(1,3,7,9-tetrahydroxydibenzofuran-2,6-diyl)bis(2-methylbutan-1-one).
Solubility
Reacts with water.
Notes
Store away from oxidizing agents, amines, bases, alcohols, active metals, water/ moisture.
2-Methylbutyryl chloride was used in the synthesis of 2-methylbutyramide, N-((R,S)-2-methylbutanoyl)salicylhydrazide, 2-methyl-1-phenyl-1-butanone, 1,1’-(1,3,7,9-tetrahydroxydibenzofuran-2,6-diyl)bis(2-methylbutan-1-one).
Solubility
Reacts with water.
Notes
Store away from oxidizing agents, amines, bases, alcohols, active metals, water/ moisture.
RUO – Research Use Only
General References:
- Sabrina Heng; Katharine M. Harris; Evan R. Kantrowitz; Sabrina Heng; Katharine M. Harris; Evan R. Kantrowitz. Designing inhibitors against fructose 1,6-bisphosphatase: Exploring natural products for novel inhibitor scaffolds. European Journal of Medicinal Chemistry. 2010, 45 (4), 1478-1484.
- Elmore JS, et al. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chem. 2010, 122 (3), 753-760.