Product Name: 2-Ethylhexyl mercaptoacetate
CAS: 7659-86-1
MF: C10H20O2S
MW: 204.33
EINECS: 231-626-4
Boiling point: 255-260 °C (lit.)
Density: 0.972 g/mL at 20 °C (lit.)
Vapor pressure: 3.6Pa at 25℃
Refractive index: n20/D 1.461
Fp: 136 °C
Storage temp.: Store below +30°C.
|
Item |
Specification |
|
Appearance |
Colorless transparent liquid |
|
Assay |
99%min |
|
Melting point |
255-260 °C (lit.) |
|
Density |
0.972 g/mL at 20 °C (lit.) |
|
Package |
25 kg/drum or 200 kg/drum |
1 kg/bottle or 25 kg/drum or 200 kg/drum or based on customer's requirements.
2-Ethylhexyl thioglycolate is a compound with a wide range of uses, especially in the fields of chemistry and materials science.
1. 2-Ethylhexyl thioglycolate CAS 7659-86-1 is commonly used as an intermediate in the synthesis of various organic compounds, including pharmaceuticals and agrochemicals.
2. 2-Ethylhexylthioglycolate can be used as a plasticizer or additive in polymer formulations to improve flexibility and processability.
3. 2-Ethylhexyl thioglycolate CAS 7659-86-1 can be used in formulations to prevent metal corrosion, especially in industrial applications.
4. This compound can be used to study various chemical reactions and studies involving thiol chemistry.
5. In some cases, 2-Ethylhexyl thioglycolate CAS 7659-86-1 may be used to formulate flavors or spices, although this is less common.
To store 2-ethylhexyl thioglycolate safely and effectively.
1. Use airtight containers made of suitable materials, such as glass or high-density polyethylene. Make sure the container is clearly labeled with the name of the chemical and any relevant hazard information.
2. Store 2-Ethylhexyl Thioglycolate CAS 7659-86-1 in a cool, dry, well-ventilated place away from direct sunlight, heat and moisture.
3. Maintain storage temperature within the recommended range, typically 15°C to 25°C (59°F to 77°F). Avoid exposure to extreme temperatures.
4. Please keep 2-Ethylhexyl Thioglycolate CAS 7659-86-1 away from incompatible substances such as strong oxidants and acids. It should also be stored separately from food and beverages.
5. Use secondary controls, such as spill trays, to control any potential spills or leaks.
6. Access to storage areas is restricted to trained personnel only. Ensure appropriate safety equipment (e.g. fire extinguishers and spill kits) is available.
7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.