19961-52-5

• 

• Basic information

  1. Product Name: Thiazole, 5-ethyl-2-methyl-
  2. Synonyms: Thiazole, 5-ethyl-2-methyl-;5-ETHYL-2-METHYLTHIAZOLE
  3. CAS NO:19961-52-5
  4. Molecular Formula: C₆H₉NS
  5. Molecular Weight: 127.21
  6. EINECS: N/A
  7. Product Categories: N/A
  8. Mol File: 19961-52-5.mol
  9. Article Data: 2

• Chemical Properties

  1. Melting Point: N/A
  2. Boiling Point: 173.3°C at 760 mmHg
  3. Flash Point: 56.7°C
  4. Appearance: /
  5. Density: 1.049g/cm³
  6. Vapor Pressure: 1.71mmHg at 25°C
  7. Refractive Index: 1.524
  8. Storage Temp.: N/A
  9. Solubility: N/A
  10. PKA: 3.86±0.10(Predicted)
  11. CAS DataBase Reference: Thiazole, 5-ethyl-2-methyl-(CAS DataBase Reference)
  12. NIST Chemistry Reference: Thiazole, 5-ethyl-2-methyl-(19961-52-5)
  13. EPA Substance Registry System: Thiazole, 5-ethyl-2-methyl-(19961-52-5)

• Safety Data

  1. Hazard Codes: N/A
  2. Statements: N/A
  3. Safety Statements: N/A
  4. WGK Germany:
  5. RTECS:
  6. HazardClass: N/A
  7. PackingGroup: N/A
  8. Hazardous Substances Data: 19961-52-5(Hazardous Substances Data)

• Suppliers
• Usage
• SDS
• Upstream product
• Downstream Products
• Article

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• 5-ethyl-2-methyl thiazole

  Cas No: 19961-52-5

• USD $ 3.0-3.0 / Kilogram

• 1 Kilogram

• 1-100 Metric Ton/Month

• Dayang Chem (Hangzhou) Co.,Ltd.
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19961-52-5 Usage

Occurrence

Reported found in coffee, fried chicken, cooked pork and yeast extract.

Check Digit Verification of cas no

The CAS Registry Mumber 19961-52-5 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,9,9,6 and 1 respectively; the second part has 2 digits, 5 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 19961-52:
(7*1)+(6*9)+(5*9)+(4*6)+(3*1)+(2*5)+(1*2)=145
145 % 10 = 5
So 19961-52-5 is a valid CAS Registry Number.

InChI:InChI=1/C6H9NS/c1-3-6-4-7-5(2)8-6/h4H,3H2,1-2H3

19961-52-5SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name	5-ethyl-2-methyl-1,3-thiazole

1.2 Other means of identification

Product number	-
Other names	2-Methyl-5-ethylthiazole

1.3 Recommended use of the chemical and restrictions on use

Identified uses	For industry use only.
Uses advised against	no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number	-
Service hours	Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:19961-52-5 SDS

19961-52-5Upstream product

• 60-35-5 acetamide 
• 24764-97-4 2-bromobutanal 
• 52-90-4 L-Cysteine 

19961-52-5Downstream Products

19961-52-5Relevant articles and documents

Maillard-Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine

Mottram, Donald S.,Whitfield, Frank B.

, p. 1302 - 1306 (2007/10/02)

Equimolar mixtures of cysteine and ribose mixed with an excess of microcrystalline cellulose powder were heated at 185 deg C with or without the addition of phosphatidylcholine.Volatile products were analyzed by headspace concentration and GC-MS.Sulfur-containing heterocyclic compounds dominated the volatiles, with trithiolanes, trithianes, and thiazoles among the most abundant components.Some qualitative and quantitative differences were found between the volatiles from the reactions performed with and without cellulose.The cellulose was not totally inert; volatiles were formed from its thermal degradation and its reaction with cysteine.In general, the addition of phospholipid had only a small effect on the volatile profile, with small amounts of lipid degradation products and lipid-Maillard interaction products formed.However, three methylthio-substituted furans and thiophenes were found in the phospholipid-containing systems which were not detected in the lipid-free reaction mixtures.Keywords: Maillard reaction; aroma; volatiles; cysteine; ribose; phospholipid

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