Product Name: DL-Phenylsuccinic acid
CAS: 635-51-8
MF: C10H10O4
MW: 194.18
EINECS: 211-238-1
Melting point: 166-168 °C (lit.)
Boiling point: 290.62°C (rough estimate)
Density: 1.2534 (rough estimate)
Vapor pressure: 0.001-0.003Pa at 25-50℃
Refractive index: 1.5430 (estimate)
Storage temp.: Sealed in dry,Room Temperature
DL-phenylsuccinic acid is an organic compound that has a wide range of applications in various fields.
1. DL-phenylsuccinic acid CAS 635-51-8 is often used as an intermediate in the synthesis of various organic compounds, including drugs and agrochemicals.
2. DL-phenylsuccinic acid can participate in the production of certain medicines and help in the development of drugs.
3. In some cases, DL-phenylsuccinic acid CAS 635-51-8 can be used as a food additive or flavoring agent, although its use in food is less common than other compounds.
4. DL-phenylsuccinic acid is used in research environments involving organic synthesis and development of new materials or compounds.
5. DL-phenylsuccinic acid CAS 635-51-8 can be used to produce certain polymers and resins to enhance their properties.
Packed in 25 kg per drum or based on customers' requirements.
To store DL-phenylsuccinic acid CAS 635-51-8 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 DL-phenylsuccinic acid CAS 635-51-8 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. Please keep DL-phenylsuccinic acid CAS 635-51-8 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.