Product Name: Trioctyl trimellitate
CAS: 3319-31-1
MF: C33H54O6
MW: 546.78
EINECS: 222-020-0
Boiling point: 414 °C(lit.)
Density: 0.990 g/mL at 20 °C(lit.)
Vapor pressure: 0Pa at 25℃
Refractive index: n20/D 1.485(lit.)
Fp: 505 °F
Storage temp.: Room Temperature
|
Item |
Specification |
|
Appearance |
Colorless transparent liquid |
|
Assay |
99%min |
|
Density |
0.990 g/mL at 20 °C(lit.) |
|
Boiling point |
414 °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.
Trioctyl trimellitate (TOTM) is an organic compound mainly used as a plasticizer.
1. TOTM CAS 3319-31-1 is widely used in the production of polyvinyl chloride (PVC) and other polymers as a plasticizer. It can enhance the flexibility, processability and durability of plastic materials.
2. Trioctyl trimellitate is often used in food packaging materials due to its low volatility and good thermal stability, which helps to improve the performance of packaging while ensuring safety.
3. Trioctyl trimellitate CAS 3319-31-1 can be used in coatings and adhesives to improve their flexibility and bonding properties.
4. TOTM is also used in sealants, providing enhanced flexibility and resistance to environmental factors.
5. In a laboratory setting, Trioctyl trimellitate CAS 3319-31-1 can be used for a variety of research applications involving polymer science and materials development.
To store trioctyl trimellitate CAS 3319-31-1 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 trioctyl trimellitate CAS 3319-31-1 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. Keep Trioctyl Trimellitate CAS 3319-31-1 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.