Oils, egg | CAS No. 8001-17-0

Oils, egg

Basic Information

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CAS Number

8001-17-0

Molecular Formula

C7H7N3

Molecular Weight

133.15 g/mol

EINECS

232-271-8

Chemical Classification

Basic Chemical Raw Materials Organic Chemicals Amines

Basic Chemical Raw Materials Organic Chemicals Heterocyclic Compounds

Pharmaceutical Chemicals Pharmaceutical Intermediates Heterocyclic Intermediates

Fine Chemicals Dyes and Pigments Organic Dyes

Basic Physical Properties

SMILES

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N1=C2C=CC=CC2=NC1N

InChI

1S/C7H7N3/c8-7-9-5-3-1-2-4-6(5)10-7/h1-4,7H,8H2

InChIKey

DERVZEOWPBCBHO-UHFFFAOYSA-N

LogP

-0.8183

Topological Polar Surface Area

50.739999999999995 Å²

Hydrogen Bond Donor/Acceptor

2 / 3

Complexity

243

Synonyms & References

English

Fats and Glyceridicoils, egg
Oils, egg
2H-benzimidazol-2-amine
2H-BENZOIMIDAZOL-2-YLAMINE
amino 2h-benzimidazole
DB01665
Q27092846
EGG OIL
Yolk oil
Fats and Glyceridic oils, egg
Einecs 232-271-8
Oil of egg
4'-(trans-4-Propylcyclohexyl)-3,4,5-trifluorobiphenyl

EC Number

232-271-8

FAQ

What are the physical and chemical properties of Egg Oils (CAS: 8001-17-0)?

Egg Oils (CAS: 8001-17-0) are characterized by a complex mixture of triglycerides and minor components. They have a high molecular weight, typically in the range of 800-1200. Egg Oils are poorly soluble in water but miscible with most organic solvents. They are stable under normal conditions but can be susceptible to oxidation and rancidity if exposed to air and heat. Egg Oils are not reactive under normal conditions but can undergo hydrolysis in the presence of acid or base catalysis.

How is Egg Oils (CAS: 8001-17-0) typically synthesized?

Egg Oils (CAS: 8001-17-0) are naturally derived from egg yolk and are not synthesized in a laboratory setting. However, they can be extracted using organic solvents such as hexane or ethyl acetate. The process involves homogenizing the egg yolk, followed by solvent extraction and purification. The yield and selectivity depend on the extraction conditions and the quality of the egg yolk used.

What industries use Egg Oils (CAS: 8001-17-0)?

Egg Oils (CAS: 8001-17-0) are primarily used in the food industry for flavorings and emulsifiers. They are also utilized in the pharmaceutical industry for certain medications and in cosmetics as a moisturizing agent. Additionally, they can be used in the textile industry as a finishing agent to improve the softness and luster of fabrics.

What precautions should be taken when handling Egg Oils (CAS: 8001-17-0)?

When handling Egg Oils (CAS: 8001-17-0), it is important to wear appropriate personal protective equipment (PPE) such as gloves and safety goggles. Store Egg Oils in a cool, dry place, away from direct sunlight and sources of heat. Use a fume hood when opening containers to minimize inhalation risk. In case of a spill, use absorbent material to contain the spill and dispose of it according to local regulations. Always refer to the Safety Data Sheet (SDS) for detailed handling and storage information.