2-pentanone
komponim kimik
instancë e
type of chemical entity
nënklasë e
biogenic acyclic ketone
oxygenated hydrocarbon
pentanone
pjesë e
beta-diketone hydrolase activity[21]
strukturë kimike
image of molecular model or crystal lattice model
përshkruan: ball-and-stick model
masa
86,073 dalton[22]
associated hazard
2-pentanone exposure
shkak i
2-pentanone exposure[23]
formula kimike
C₅H₁₀O[11]
kanonikja SMILES
CCCC(=O)C[11]
boiling point
vapor pressure
flash point
lower flammable limit
1,5 volume percent[23]
upper flammable limit
8,2 volume percent[23]
NIOSH Pocket Guide ID
0488
time-weighted average exposure limit
700 milligram per cubic metre[23]
gjatja: 8 ora
zbatohet në juridiksionin territorial: Shtetet e Bashkuara të Amerikës
immediately dangerous to life or health
5.280 milligram per cubic metre[23]
found in taxon
Aglaia odoratissima[27]
Cichorium endivia[29]
Malpighia punicifolia[30]
Spondias mombin[32]
Uloma tenebrionoides[33]
Vaccinium ashei[34]
Vitis rotundifolia[35]
Aloe africana[36]
mango[37]
Annona muricata[38]
Vaccinium virgatum[34]
Vaccinium corymbosum[34]
Malpighia glabra[30]
Malpighia emarginata[30]
Scleromitrion diffusum[42]
frut pasioni[43]
ka veçori
Class IB flammable liquid[23]
kategoria në Commons
2-Pentanone
Reference
- ^ Freebase Data Dumps, 28 tetor 2013
- ^ ChEBI, 19 tetor 2016, anglisht, pentan-2-one, 16472
- ^ a b c Global Substance Registration System, 19 nëntor 2016, anglisht, methyl propyl ketone, I97392I10V
- ^ a b c d e f g XNLICIUVMPYHGG-UHFFFAOYSA-N, InChIKey
- ^ UniChem
- ^ a b inferred from InChIKey
- ^ http://cdb.ics.uci.edu/cgibin/ChemicalDetailWeb.py?chemical_id=3969540
- ^ UCI ChemDB
- ^ a b ChEMBL, 19 nëntor 2016, anglisht, CHEMBL45345, CHEMBL45345
- ^ CAS Common Chemistry, 10 prill 2021, XNLICIUVMPYHGG-UHFFFAOYSA-N, https://commonchemistry.cas.org/detail?cas_rn=107-87-9
- ^ a b c d e PubChem, 19 nëntor 2016, anglisht, 7895, 2-Pentanone
- ^ ChEBI release 2020-09-01
- ^ International Chemical Identifier, InChI=1S/C5H10O/c1-3-4-5(2)6/h3-4H2,1-2H3
- ^ CosIng database, 28 dhjetor 2019, 95233, PENTANONE, CAS no.: 107-87-9
- ^ Protein Data Bank, 19 tetor 2016, anglisht, 3BH3, 3BH3
- ^ ECHA Substance Infocard database, 27 dhjetor 2018, 100.003.208, Pentan-2-one, CAS no.: 107-87-9
- ^ Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 11 nëntor 2021
- ^ ChemSpider, 19 nëntor 2016, anglisht, 7607, Pentan-2-one
- ^ Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
- ^ Hazardous Substances Data Bank, 10 maj 2021, 28 tetor 2019, 2-PENTANONE, 158
- ^ Gene Ontology release 2020-05-02, Rhea release 113
- ^ PubChem, 19 tetor 2016, anglisht, 7895, 2-Pentanone
- ^ a b c d e f g h i j k l m http://www.cdc.gov/niosh/npg/npgd0488.html
- ^ a b c Basic laboratory and industrial chemicals: A CRC quick reference handbook
- ^ https://www.alfa.com/en/catalog/A14867/
- ^ Jean-Claude Bradley Open Melting Point Dataset
- ^ Investigations on the rootbark of Aglaia odoratissima
- ^ Isolation and identification of volatile constituents of sunflowers (Helianthus annuus L.)
- ^ Neutral volatiles from blended endive (Cichorium endivia, L.)
- ^ a b c Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity
- ^ Analysis of volatiles from callus cultures of olive Olea europaea
- ^ Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.)
- ^ Defensive secretions of New Zealand tenebrionids V. Presence of methyl ketones inUloma tenebrionoides (Coleoptera: Tenebrionidae)
- ^ a b c Comparison of the Volatile Constituents from Rabbiteye Blueberries (Vaccinium ashei) During Ripening
- ^ Identification of the Volatile Constituents from Scuppernong Berries (Vitis rotundifolia)
- ^ Aloe exudate: characterization by reversed phase HPLC and headspace GC-MS.
- ^ Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.
- ^ Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction
- ^ Volatile components of papaya (Carica papaya L., Maradol variety) fruit
- ^ Volatile components of papaya (Carica papaya L., Solo variety)
- ^ Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
- ^ Composition of the Essential Oil of Hedyotis diffusa Willd.
- ^ The chemistry of food flavour. I. Volatile constituents of passionfruit, Passiflora edulis
- ^ Composition of Secondary Metabolites in Various Parts of 'Seolhyang' Strawberry Plants