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    Epoxidized soya bean oil

    Available from stock

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      Epoxidized soya bean oil

      SKU
      E0037

      Category: Other Pollutants

      Synonyms
      ESBO , ESO
      8013-07-8
      CAS-Number
      C57H98O12
      Molecular Formula
      975.41
      Molecular Weight

      For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.

      • Product Data
      • Handling
      • Safety Information
      • Details

      Specifications

      Appearance
      Faint yellow viscous liquid
      Identity
      1H-NMR

      Properties

      Solvents
      chloroform, water (insoluble)
      Boiling Point
      ≥250°C
      Refractive Index
      n20/D 1.473
      Density
      0.997 g/ml (lit.)

      Documentation

      Safety Data Sheet (SDS)
      CDX E0037 MSDS.pdf
      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
      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.
      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
      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)

      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.

      SKU: E0037 Category: Other Pollutants
      • Additional information

      Additional information

      Synonyms

      ESBO, ESO

      Appearance

      Faint yellow viscous liquid

      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

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