Product Name: Butyl formate
CAS: 592-84-7
MF: C5H10O2
MW: 102.13
EINECS: 209-772-5
Melting point: -91 °C
Boiling point: 106-107 °C (lit.)
Density: 0.892 g/mL at 25 °C (lit.)
Refractive index: n20/D 1.389(lit.)
FEMA: 2196 | BUTYL FORMATE
Fp: 57 °F
Storage temp.: Flammables area
|
Item |
Specification |
|
Appearance |
Colorless transparent liquid |
|
Assay |
99%min |
|
Melting point |
-91° |
|
Boiling point |
106-107 °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.
Butyl formate is an organic compound that is used in a variety of applications, especially in the chemical and fragrance industries.
1. Butyl formate CAS 592-84-7 is commonly used as a solvent in various chemical processes and formulations, including paints, coatings and adhesives.
2. Butyl formate is used as a flavoring agent in food and beverage products to impart a fruity, sweet flavor that enhances the taste of various items.
3. Butyl formate CAS 592-84-7 can be used in the fragrance industry to create specific scents in perfumes and scented products.
4. Butyl formate serves as an intermediate in the synthesis of other chemical compounds, including pharmaceuticals and agrochemicals.
5. In a research setting, butyl formate CAS 592-84-7 can be used in studies involving organic synthesis and the development of new materials or compounds.
To store butyl formate CAS 592-84-7 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 butyl formate CAS 592-84-7 in a cool, dry, well-ventilated place away from direct sunlight, heat and humidity.
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. Keep butyl formate CAS 592-84-7 away from incompatible substances such as strong oxidants, acids and bases. Also keep away 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 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.