3-Mercaptopropionic acid CAS 107-96-0

Product Name: 3-Mercaptopropionic acid
CAS: 107-96-0
MF: C3H6O2S
MW: 106.14
EINECS: 203-537-0
Melting point: 15-18 °C (lit.)
Boiling point: 110-111 °C/15 mmHg (lit.)
Density: 1.218 g/mL at 25 °C (lit.)
Vapor pressure: 0.04 mm Hg ( 20 °C)
Refractive index: n20/D 1.492(lit.)
FEMA: 4587 | 3-MERCAPTOPROPIONIC ACID
Fp: 201 °F
Storage temp.: Store below +30°C.

1 kg/bottle or 25 kg/drum or 200 kg/drum or based on customer's requirements. 

3-Mercaptopropionic acid is a compound that has a wide range of applications in various fields.

1. 3-Mercaptopropionic acid CAS 107-96-0 is a raw material for organic synthesis and can be used to produce various thiol-containing compounds and polymers.

2. 3-Mercaptopropionic acid is generally used to produce thiol-ene and thiol-acrylate polymers, which are important in the development of adhesives, coatings and sealants.

3. In biochemistry, 3-mercaptopropionic acid CAS 107-96-0 can be used as a reagent for the synthesis of various biomolecules and as a protective agent for certain functional groups in organic reactions.

4. 3-Mercaptopropionic acid may have potential applications in the pharmaceutical industry, especially in the development of drugs that require thiol groups to function.

5. 3-Mercaptopropionic acid CAS 107-96-0 is used in the research environment, especially research involving thiol chemistry and new materials development.

To store 3-Mercaptopropionic Acid 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 3-Mercaptopropionic Acid CAS 107-96-0 in a cool, dry, well-ventilated place away from direct sunlight, heat and humidity.

3. Keep storage temperature within the recommended range, typically 15°C to 30°C (59°F to 86°F). Avoid exposure to extreme temperatures.

4. Please keep 3-Mercaptopropionic Acid CAS 107-96-0 away from incompatible substances, such as strong oxidants and acids. It should also be stored separately from food and drinks.

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 proper safety equipment (e.g. fire extinguisher and spill kit) is available.

7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.