Products Description of maleic-anhydride.html">material/carboxymethyl-cellulose.html">Carboxymethyl celluloseCAS#77-90-7
Acetyl tributyl citrate (ATBC) industrial grade has purity no less than 99%, appears as a colorless clear liquid with a mild fruity scent. Its melting point is −80°C, boiling point is 343°C. Vapor pressure is below 0.01 mmHg at 25°C, relative density is 1.046 at 20°C. It is slightly soluble in water and dissolves readily in most organic solvents. The product is chemically stable and should not contact strong oxidizers or strong acids.
Parameters
| Item | Value |
| Melting point | -59 °C |
| Boiling point | 327 °C |
| density | 1.05 g/mL at 25 °C (lit.) |
| Pour Point | -43 |
| vapor pressure | 0.26 psi ( 20 °C) |
| refractive index | n20/D 1.443(lit.) |
| FEMA | 3080 | TRIBUTYL ACETYLCITRATE |
| Fp | >230 °F |
| storage temp. | Store below +30°C. |
| solubility | Not miscible with water, miscible with ethanol (96 per cent) and with methylene chloride. |
| form | Liquid |
| color | Clear Colourless |
| Odor | at 100.00 %. very faint herbal wine sweet |
| Odor Type | herbal |
| biological source | synthetic |
| Water Solubility | <0.1 g/100 mL |
| FreezingPoint | -80℃ |
| JECFA Number | 630 |
| BRN | 2303316 |
| Cosmetics Ingredients Functions | FRAGRANCE PERFUMING PLASTICISER |
| InChIKey | QZCLKYGREBVARF-UHFFFAOYSA-N |
| LogP | 5.227 (est) |
| CAS DataBase Reference | 77-90-7(CAS DataBase Reference) |
| NIST Chemistry Reference | 1,2,3-Propanetricarboxylic acid, 2-(acetyloxy)-, tributyl ester(77-90-7) |
| EPA Substance Registry System | Acetyl tributyl citrate (77-90-7) |
Safety Information
| Item | Value |
| Safety Statements | 24/25 |
| WGK Germany | 3 |
| RTECS | TZ8330000 |
| TSCA | TSCA listed |
| HS Code | 29181500 |
| Hazardous Substances Data | 77-90-7(Hazardous Substances Data) |
Product Application
Product Application of Carboxymethyl celluloseCAS#77-90-7
These secondary standards are certified as reference materials. They fit many analytical uses such as pharmaceutical release testing, method development for qualitative and quantitative analysis, food and beverage quality control, and other calibration needs.
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