2024年4月29日 · Acrolein - cas 107-02-8, synthesis, structure, density, melting point, boiling point

Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde. It is a colorless liquid with a foul and acrid aroma. The smell of burnt fat (as when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein.

Acrolein is a colorless or yellow liquid with a disagreeable odor. It dissolves in water very easily and quickly changes to a vapor when heated. It also burns easily. Small amounts of acrolein can be formed and can enter the air when trees, tobacco, other plants, gasoline, and oil are burned.

Acrolein is a colorless or yellow liquid with a disagreeable odor. It dissolves in water very easily and quickly changes to a vapor when heated. It also burns easily. Small amounts of acrolein can be formed and can enter the air when trees, tobacco, other plants, gasoline, and oil are burned.

Acrolein is colorless or yellow liquid with a strong disagreeable odor. Small amounts of acrolein can be formed from burning tobacco, wood, plastics, gasoline, and paraffin wax. Cooking fats and oils at high temperatures can also release acrolein.

Acrolein is a clear or yellow liquid with a burned, sweet, pungent odor that most people may begin to smell at air concentrations around 0.25 ppm (0.6 milligrams per cubic meter).(1) The chemical formula for acrolein is C

Class IB Flammable Liquid: Fl.P. below 73°F and BP at or above 100°F. Oxidizers, acids, alkalis, ammonia, amines [Note: Polymerizes readily unless inhibited--usually with hydroquinone. May form shock-sensitive peroxides over time.] NIOSH/OSHA. Important additional information about respirator selection.

2024年8月1日 · Each peer-reviewed profile identifies and reviews the key literature that describes a substance's toxicological properties. A useful two page information sheet, the ToxFAQs™, is also available. In order to access the ATSDR toxicological profile PDF files below, you must have Adobe Acrobat Reader. You may download that program free from Adobe.

Acrolein was first prepared in 1843 by the dry distillation of fat (Redtenbacher, 1843). Commercial production of acrolein began in Germany in 1942, by a process based on the vapour-phase condensation of acetaldehyde and formaldehyde.

Acrolein (2-propenal) is ubiquitously present in (cooked) foods and in the environment. It is formed from carbohydrates, vegetable oils and animal fats, amino acids during heating of foods, and by combustion of petroleum fuels and biodiesel.