Specifications
- Appearance
- Yellow to brown oil
- Identity
- 1H-NMR
Properties
- Density
- 0.997 g/ml (lit.)
- Refractive Index
- n20/D 1.473
- Boiling Point
- ≥250°C
- Solvents
- chloroform, water (insoluble)
Downloads
- Safety Data Sheet
- CDX E0037 MSDS.pdf
Available from stock
Epoxidized soya bean oil
- SKU
- E0037
Category: Other Pollutants
- Synonyms
- ESBO , ESO
- 8013-07-8
- CAS-Number
- C57H98O12
- Molecular Formula
- 975.41
- Molecular Weight
- Long Term Storage
- -20°C
- Use / Stability
- Stable for at least 2 years after receipt when stored at -20°C.
- Handling Advice
- Protect from light and moisture.
- Short Term Storage
- +4°C
- Shipping
- AMBIENT
- Transportation
- Excepted Quantities
- RIDADR
- UN3082 9
- Signal word
- Warning
- GHS Symbol
- GHS09
- Precautionary statements
- P273
- Hazard statements
- H411
- Description
- Useful for the determination of ESBO in foods with HPLC-MS or GC-MS. ESBO is currently employed as plasticizer and HCl scavenger in PVC products. Vegetable oils are widely used for chemical manipulation because of the high numbers of carbon-carbon double bonds. Through the epoxidation, an epoxide group (which is a more reactive group than a double bond) is added to the soybean oil, transforming it in a good hydrochloric acid scavenger and good plasticizer.
- References
- (1) M. Suman, et al.: J. Agric. Food Chem. 53, 9879 (2005) , (2) T. Rothenbacher & W. Schwack: Rapid Commun. Mass Spectrom. 21, 1937 (2007) , (3) C. Bueno-Ferrer, et al.: Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess. 27, 1469 (2010) , (4) M. Suman, et al.: J. Mass Spectrom. 45, 996 (2010) , (5) H. Bakhshi, et al.: J. Biomed. Mater. Res. A 101, 599 (2013) , (6) N. Hernandez, et al.: Org. Biomol. Chem. 12, 2834 (2014) , (7) C. Zhang, et al.: Macromol. Rapid Commun. 35, 1068 (2014)
- InChi Key
- JJGBFZZXKPWGCW-UHFFFAOYSA-N
- Smiles
- CCCCCC2C(O2)CC1C(O1)CCCCCCCC(=O)(OCC(OC(=O)(CCCCCCCC(O3)C3CC(O4)C4CCCCC))COC(=O)(CCCCCCCC(O5)C5CC(O6)C6CCCCC))
Useful for the determination of ESBO in foods with HPLC-MS or GC-MS. ESBO is currently employed as plasticizer and HCl scavenger in PVC products. Vegetable oils are widely used for chemical manipulation because of the high numbers of carbon-carbon double bonds. Through the epoxidation, an epoxide group (which is a more reactive group than a double bond) is added to the soybean oil, transforming it in a good hydrochloric acid scavenger and good plasticizer.
Additional information
| Synonyms | ESBO, ESO |
|---|---|
| Appearance | Yellow to brown oil |
| CAS-Number | 8013-07-8 |
| Molecular Formula | C57H98O12 |
| Molecular Weight | 975.41 |
| Identity | 1H-NMR |
| Solvents | chloroform, water (insoluble) |
| Boiling Point | ≥250°C |
| Refractive Index | n20/D 1.473 |
| Density | 0.997 g/ml (lit.) |
| Smiles | CCCCCC2C(O2)CC1C(O1)CCCCCCCC(=O)(OCC(OC(=O)(CCCCCCCC(O3)C3CC(O4)C4CCCCC))COC(=O)(CCCCCCCC(O5)C5CC(O6)C6CCCCC)) |
| InChi Key | JJGBFZZXKPWGCW-UHFFFAOYSA-N |
| Shipping | AMBIENT |
| Short Term Storage | +4°C |
| Long Term Storage | -20°C |
| Handling Advice | Protect from light and moisture. |
| Use / Stability | Stable for at least 2 years after receipt when stored at -20°C. |
| Hazard statements | H411 |
| Precautionary statements | P273 |
| GHS Symbol | GHS09 |
| Signal word | Warning |
| RIDADR | UN3082 9 |
| Transportation | Excepted Quantities |
| References | (1) M. Suman, et al.: J. Agric. Food Chem. 53, 9879 (2005), (2) T. Rothenbacher & W. Schwack: Rapid Commun. Mass Spectrom. 21, 1937 (2007), (3) C. Bueno-Ferrer, et al.: Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess. 27, 1469 (2010), (4) M. Suman, et al.: J. Mass Spectrom. 45, 996 (2010), (5) H. Bakhshi, et al.: J. Biomed. Mater. Res. A 101, 599 (2013), (6) N. Hernandez, et al.: Org. Biomol. Chem. 12, 2834 (2014), (7) C. Zhang, et al.: Macromol. Rapid Commun. 35, 1068 (2014) |
| Quantity | 10 g, 50 g, Bulk |
