Epoxidized soya bean oil
| Code | Size | Price |
|---|
| CDX-E0037-G010 | 10 g | £121.00 |
Quantity:
| CDX-E0037-G050 | 50 g | £450.00 |
Quantity:
Prices exclude any Taxes / VAT
Overview
Regulatory Status: RUO
Shipping:
AMBIENT
Storage:
-20°C
Documents
Further Information
Alternate Names/Synonyms:
ESBO; ESO
Appearance:
Yellow to brown oil.
CAS:
08/07/8013
Class:
9
EClass:
32160000
Form (Short):
liquid
GHS Symbol:
GHS09
Handling Advice:
Keep cool and dry.Protect from light and moisture.
Hazards:
H411
Long Description:
Chemical. CAS: 8013-07-8. Synthetic. 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.
MDL:
MFCD00163560
Package Type:
Vial
PG:
III
Precautions:
P273
Product 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.
Purity:
>98% (CHN)
Signal word:
Warning
Solubility Chemicals:
Soluble in chloroform.
Source / Host:
Synthetic.
Transportation:
Excepted Quantity
UN Nummer:
UN 3082
UNSPSC Category:
Biochemical Reagents
UNSPSC Number:
12352200
Use & Stability:
Stable for at least 2 years after receipt when stored at -20°C.
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)