Detail of "5673-07-4"

CAS Number:
5673-07-4
Name:
Benzene,1,3-dimethoxy-2-methyl-
Superlist Name:
2,6-Dimethoxytoluene
Molecular Structure:
Formula:
C₉H₁₂O₂
Molecular Weight:
152.19
Synonyms:
Toluene,2,6-dimethoxy- (6CI,7CI,8CI);1,3-Dimethoxy-2-methylbenzene;2,6-Dimethoxytoluene;2-Methyl-1,3-dimethoxybenzene;2-Methylresorcinoldimethyl ether;NSC 62674;
EINECS:
227-131-8
Density:
0.99 g/cm³
Melting Point:
39-41 °C(lit.)
Boiling Point:
210.8 °C at 760 mmHg
Flash Point:
96.7 °C
Appearance:
light yellow to brownish crystalline solid
Hazard Symbols:
Risk Codes:
36/37/38
Safety:
26-37/39-36 Details

Display：

2,6-DIMETHOXYTOLUENE

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Shaping the absorption and fluorescence bands of a class of efficient, photoactive chromophores: synthesis and properties of some new 3H-xanthen-3-ones: Shaping the absorption and fluorescence bands of a class of efficient, photoactive chromophores: synthesis and properties of some new 3H-xanthen-3-ones. Sauers, Ronald R.; Husain, Syeda N.; Piechowski, Allan P.; Bird, George R. (Dep. Chem.There are some reagents with their cas registry numbers 107070-65-5 and 5673-07-4 are used in this study., Rutgers, State Univ., New Brunswick, NJ 08903, USA). Dyes Pigm., 8(1), 35-53 (English) 1987. CODEN: DYPIDX. ISSN: 0143-7208. DOCUMENT TYPE: Journal CA Section: 41 (Dyes, Organic Pigments, Fluorescent Brighteners, and Photographic Sensitizers) An approach to the systematic design of absorption and fluorescence band shapes was developed from considerations of the solvatochromism and electronic perturbation of unsym. chromophores. The predicted spectral shifting and line broadening was demonstrated within a series of newly synthesized substituted 6-amino-3H-xanthen-3-ones (I; R = Me, Ph, C6N4CO2H-o; R1 = H, Me; R2 = H, Me, Cl, CH2CO2H; R3 = H, Me, Cl). A new method of presenting bandwidth data was developed which utilized dipole strength-weighted moments of absorption bands. .

Analysis of volatile flavor constituents of Perigord black truffle (Tuber melanosporum Vitt: Analysis of volatile flavor constituents of Perigord black truffle (Tuber melanosporum Vitt.). Flament, Ivon; Chevallier, CHristian; Debonneville, Christian (Firmenich S. A., Geneva CH-1211, Switz.). Riv. Ital. EPPOS, (No. Spec.There are some reagents with their cas registry numbers 142-92-7 and 5673-07-4 are used in this study., Journ. Int. Huiles Essent., 9th, 1990), 280-99 (French) 1991. CODEN: RIEPD7. ISSN: 0392-0445. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Volatile constituents of black truffles were adsorbed on TENAX cartridges and transferred by thermic desorption into a bi-dimensional GC system. Specific multi-detection, olfactive anal. and mass spectrometry allowed location and identification of 124 original constituents. Anisoles and polymethoxybenzenic compds. contribute predominantly to the nutty and earthy character of black truffles. Headspace sampling and anal. have also shown changes of some volatile constituents during maturation; the disappearance or formation of these compds. may be related to the freshness of the truffle. .