3927-60-4 Usage
Description
Methylhydrogenhendecanedioate, also known as methyl 11-oxohendecanedioate, is a colorless liquid chemical compound with the molecular formula C13H24O4. It is a diester derived from the condensation of 1,11-undecanedioic acid with methanol, characterized by a slightly fruity odor and slight solubility in water. Due to its potential to cause irritation to the skin, eyes, and respiratory system, careful handling is required.
Uses
Used in Pharmaceutical Industry:
Methylhydrogenhendecanedioate is used as a precursor for the preparation of pharmaceuticals, contributing to the synthesis of various organic compounds that have medicinal properties.
Used in Agrochemical Industry:
In the agrochemical sector, Methylhydrogenhendecanedioate serves as a precursor, aiding in the production of compounds that are utilized in the development of agricultural chemicals.
Used in Specialty Chemicals Industry:
Methylhydrogenhendecanedioate is also used as a precursor in the synthesis of specialty chemicals, which are tailored for specific applications in various industries due to their unique properties.
Check Digit Verification of cas no
The CAS Registry Mumber 3927-60-4 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 3,9,2 and 7 respectively; the second part has 2 digits, 6 and 0 respectively.
Calculate Digit Verification of CAS Registry Number 3927-60:
(6*3)+(5*9)+(4*2)+(3*7)+(2*6)+(1*0)=104
104 % 10 = 4
So 3927-60-4 is a valid CAS Registry Number.
InChI:InChI=1/C12H22O4/c1-16-12(15)10-8-6-4-2-3-5-7-9-11(13)14/h2-10H2,1H3,(H,13,14)
3927-60-4Relevant articles and documents
A detailed identification study on high-temperature degradation products of oleic and linoleic acid methyl esters by GC-MS and GC-FTIR
Berdeaux, Olivier,Fontagné, Stéphanie,Sémon, Etienne,Velasco, Joaquin,Sébédio, Jean Louis,Dobarganes, Carmen
experimental part, p. 338 - 347 (2012/06/29)
GC-MS and GC-FTIR were complementarily applied to identify oxidation compounds formed under frying conditions in methyl oleate and linoleate heated at 180 °C. The study was focused on the compounds that originated through hydroperoxide scission that remain attached to the glyceridic backbone in fats and oils and form part of non-volatile molecules. Twenty-one short-chain esterified compounds, consisting of 8 aldehydes, 3 methyl ketones, 4 primary alcohols, 5 alkanes and 1 furan, were identified. In addition, twenty non-esterified volatile compounds, consisting of alcohols, aldehydes and acids, were also identified as major non-esterified components. Furanoid compounds of 18 carbon atoms formed by a different route were also identified in this study. Overall, the composition of the small fraction originated from hydroperoxide scission provides a clear idea of the complexity of the new compounds formed during thermoxidation and frying.