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59902-01-1

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59902-01-1 Usage

Occurrence

Reported found in tomato juice.

Check Digit Verification of cas no

The CAS Registry Mumber 59902-01-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 5,9,9,0 and 2 respectively; the second part has 2 digits, 0 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 59902-01:
(7*5)+(6*9)+(5*9)+(4*0)+(3*2)+(2*0)+(1*1)=141
141 % 10 = 1
So 59902-01-1 is a valid CAS Registry Number.
InChI:InChI=1/C8H14OS2/c1-10-5-3-4-8(6-9)7-11-2/h4,6H,3,5,7H2,1-2H3/b8-4-

59902-01-1SDS

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 (Z)-5-methylsulfanyl-2-(methylsulfanylmethyl)pent-2-enal

1.2 Other means of identification

Product number -
Other names 2-Methylthiomethyl-5-methylthiopent-2-enal

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
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:59902-01-1 SDS

59902-01-1Downstream Products

59902-01-1Relevant articles and documents

Method for producing 3-methylthiopropanal

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Page 2-3, (2008/06/13)

A 3-methylthiopropanal is produced by a method comprising the step of supplying an acrolein and a methyl mercaptan together or sequentially with an acidic compound and a basic compound into a reaction system to react the acrolein with the methyl mercaptan, wherein the basic compound is used in an amount of about 0.3 mol or less per mol of the acidic compound. In accordance with the present invention, a 3-methylthiopropanal with high quality is produced while suppressing the production of by-products having high boiling points.

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