Epoxidized linseed oil
| Code | Size | Price |
|---|
| CDX-E0038-G005 | 5 g | £121.00 |
Quantity:
| CDX-E0038-G025 | 25 g | £450.00 |
Quantity:
Prices exclude any Taxes / VAT
Overview
Regulatory Status: RUO
Shipping:
AMBIENT
Storage:
-20°C
Documents
Further Information
Alternate Names/Synonyms:
ELO
Appearance:
White-yellow to brown oil.
CAS:
03/11/8016
EClass:
32160000
Form (Short):
liquid
Handling Advice:
Keep cool and dry.Protect from light and moisture.
Long Description:
Chemical. CAS: 8016-11-3. Synthetic. Useful for the determination of ELO in foods with HPLC-MS or GC-MS. ELO 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. It is also used as a reactive chemical intermediate due to its high oxirane content.
MDL:
MFCD00163559
Package Type:
Vial
Product Description:
Useful for the determination of ELO in foods with HPLC-MS or GC-MS. ELO 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. It is also used as a reactive chemical intermediate due to its high oxirane content.
Purity:
>98% (CHN)
Solubility Chemicals:
Soluble in chloroform.
Source / Host:
Synthetic.
Transportation:
Non-hazardous
UNSPSC Category:
Biochemical Reagents
UNSPSC Number:
12352200
Use & Stability:
Stable for at least 2 years after receipt when stored at -20°C.
References
(1) G. Smistad, et al.; Acta Pharm. Nord 1, 1 (1989) | (2) M.A. Simon, et al.; J. Biomed. Mater. Res. 30,313 (1996) | (3) H. Uyama, et al.; Macromol. Biosci. 4, 354 (2004) | (4) E. Sharmin, et al.; Int. J. Biol. Macromol. 40, 407 (2007) | (5) C. Zhang, et al.; Macromol. Rapid Commun. 35, 1068 (2014)
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