Ethyl myristate CAS 124-06-1

Product Name: Ethyl myristate
CAS: 124-06-1
MF: C16H32O2
MW: 256.42
EINECS: 204-675-4
Melting point: 11-12 °C(lit.)
Boiling point: 178-180 °C12 mm Hg(lit.)
Density: 0.86 g/mL at 25 °C(lit.)
Refractive index: n20/D 1.436(lit.)
FEMA: 2445 | ETHYL MYRISTATE
Fp: >230 °F
Storage temp.: Sealed in dry,Room Temperature

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

Ethyl myristate is an ester derived from myristic acid and ethanol. It has a wide range of uses, especially in the fields of cosmetics, pharmaceuticals, and food.

1. Ethyl myristate CAS 124-06-1 is commonly used in various cosmetic formulations, such as lotions, creams, and ointments, as an emollient and skin conditioning agent. It helps improve the texture and spreadability of the product.

2. In the pharmaceutical industry, ethyl myristate can be used as a solvent or carrier for drug preparations to enhance the solubility and bioavailability of certain active ingredients.

3. Ethyl myristate CAS 124-06-1 can be used as a flavoring agent in food to contribute to the overall flavor.

4. Ethyl myristic acid can be used as an intermediate in the synthesis of other chemical compounds.

5. In a research setting, Ethyl myristate CAS 124-06-1 can be used for studies involving organic synthesis and development of new materials or compounds.

To store ethyl myristate CAS 124-06-1 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 ethyl myristic acid CAS 124-06-1 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 ethyl myristic acid 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 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.