| Identification | More | [Name]
Thiazole | [CAS]
288-47-1 | [Synonyms]
1,3-THIAZOLE
FEMA 3615
FEMA NUMBER 3615
THIAZOLE
Thiazole,98%
THIAZOLE 99+%
THIAN-4-ONEOXIME | [EINECS(EC#)]
206-021-3 | [Molecular Formula]
C3H3NS | [MDL Number]
MFCD00005315 | [Molecular Weight]
85.13 | [MOL File]
288-47-1.mol |
| Chemical Properties | Back Directory | [Appearance]
colourless or pale yellow liquid with a disgusting smell | [Melting point ]
-33°C | [Boiling point ]
117-118 °C (lit.) | [density ]
1.2 g/mL at 25 °C(lit.)
| [FEMA ]
3615 | [refractive index ]
n20/D 1.538(lit.)
| [Fp ]
72 °F
| [storage temp. ]
Flammables area | [form ]
Liquid | [pka]
2.44(at 20℃) | [color ]
Clear colorless to yellow | [Specific Gravity]
1.200 | [Odor]
at 0.10 % in propylene glycol. pyridine nutty meaty | [Stability:]
Stable. Incompatible with strong oxidizing agents. | [Odor Type]
fishy | [Water Solubility ]
slightly soluble | [Sensitive ]
Air & Light Sensitive | [Detection Methods]
GC,NMR | [JECFA Number]
1032 | [Merck ]
14,9307 | [BRN ]
103852 | [LogP]
0.44 | [Uses]
Organic synthesis of fungicides, dyes, and rubber
accelerators. | [CAS DataBase Reference]
288-47-1(CAS DataBase Reference) | [NIST Chemistry Reference]
Thiazole(288-47-1) | [EPA Substance Registry System]
288-47-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,F | [Risk Statements ]
R10:Flammable.
R22:Harmful if swallowed.
R37/38:Irritating to respiratory system and skin .
R41:Risk of serious damage to eyes. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S39:Wear eye/face protection . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
XJ1290000
| [F ]
8-10-23 | [TSCA ]
T | [HazardClass ]
3 | [PackingGroup ]
II | [HS Code ]
29341000 |
| Hazard Information | Back Directory | [General Description]
Colorless or pale yellow liquid with a foul odor. | [Reactivity Profile]
Thioisocyanates, such as THIAZOLE(288-47-1), are incompatible with many classes of compounds, reacting exothermically to release toxic gases. Reactions with amines, aldehydes, alcohols, alkali metals, ketones, mercaptans, strong oxidizers, hydrides, phenols, and peroxides can cause vigorous releases of heat. | [Air & Water Reactions]
Slightly water soluble. | [Chemical Properties]
colourless or pale yellow liquid with a disgusting smell | [Chemical Properties]
Thiazole has a green, sweet, nutty, tomato note. | [Occurrence]
Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources. | [Definition]
A colorless volatile liquid, a beterocyclic compound with a five-membered ring
containing three carbon atoms, one nitrogen atom, and one sulfur atom. It resembles PYRIDINE in its reactions. | [Definition]
thiazole: A heterocyclic compound containing a five-membered ringwith sulphur and nitrogen heteroatoms, C3SNH3. A range of thiazoledyes are manufactured containingthis ring system. | [Aroma threshold values]
Detection: 3.1 ppm |
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