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indole, cas no. 120-72-9

indole, cas no. 120-72-9

Indole is white or slightly pink powdery crystals, and it is used as a reagent for the determination of nitritem, also used in the manufacture of spices and pharmaceuticals. If you are in need of Indole, please feel free to contact wendy@chemgreat.com. We will provide you indole with the highest quality and the most competitive price.

Description

Description

Bismuth is an imine with weak basicity; the double bond of a heterocyclic ring generally does not undergo an addition reaction; under the action of a strong acid, dimerization and tripolymerization can occur; under special conditions, aromatic electrophilicity can be carried out. In the substitution reaction, hydrogen at the 3-position is preferentially substituted, and if reacted with a sulfonyl chloride, 3-chloroindole can be obtained. A variety of reactions can also occur at the 3-position, such as formation of Grignard reagents, condensation with aldehydes, and Mannich reactions.

Parameter

Chemical    name

Indole

Another    name

FEMA2593; INDOLE; BENZO(B)PYRROLE; 1-BENZAZOLE; 1-BENZO(B)PYRROLE;
 2,3-BENZOPYRROLE;1H-BENZO[B]PYRROLE;
 1H-INDOLE

Molecular    Structure

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Molecular    Formular

C8H7N

Molecular    Weight

117.1479

Cas    No.

120-72-9

EINECS    No.

204-420-7

Appearance

White or slightly pink powdery crystals

Purity

99%

Density

1.149g/cm3

Melting    point

51-54℃

Boiling    point

253°C    at 760 mmHg

Package

25kg/drum

Hazard    Class

6.1

UN NO.UN 2811 6.1/PG 3

Storage    Conditions

Cool,dry and    hermetic place

Application

Natural products are widely contained in essential oils such as bitter orange oil, sweet orange oil, lemon oil, lime oil, citrus oil, pomelo oil, and jasmine oil.

Can be widely used in jasmine, lilac, orange blossom, medlar, honeysuckle, lotus, daffodil, ylang-ylang, grass orchid, white orchid and other floral flavors. Very small amounts can be used in flavors such as chocolate, raspberry, strawberry, bitter orange, coffee, nuts, cheese, grapes and fruity complexes.

GB 27 60 specifies the edible flavors that are permitted. Mainly used to prepare flavors such as cheese, citrus, coffee, nuts, grapes, strawberries, raspberries, chocolate, assorted fruits, jasmine and lily.

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