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Cyclohexane is a colourless, flammable liquid with a distinctive detergent-like odor, reminiscent of cleaning products (in which it is sometimes used). Cyclohexane is mainly used for the industrial production of adipic acid and caprolactam, which are precursors to nylon. [5] Cyclohexyl (C 6 H 11) is the alkyl substituent of cyclohexane and is ...
1 Material Safety Data Sheet. 2 Structure and properties. 3 Thermodynamic properties. 4 Vapor pressure of liquid. 5 Distillation data. ... log 10 of Cyclohexane vapor ...
Most organic solvents are flammable or highly flammable, depending on their volatility. Exceptions are some chlorinated solvents like dichloromethane and chloroform. Mixtures of solvent vapors and air can explode. Solvent vapors are heavier than air; they will sink to the bottom and can travel large distances nearly undiluted.
Methylcyclohexane is flammable. Furthermore, it is considered "very toxic to aquatic life". [17] Note, while methylcyclohexane is a substructure of 4-methylcyclohexanemethanol (MCHM), it is distinct in its physical, chemical, and biological (ecologic, metabolic, and toxicologic) properties. [18]
Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture – usually regarded as a water activity greater than 0.85; Contains protein
Cyclohexanone is produced by the oxidation of cyclohexane in air, typically using cobalt catalysts: [11]. C 6 H 12 + O 2 → (CH 2) 5 CO + H 2 O. This process forms cyclohexanol as a by-product, and this mixture, called "KA Oil" for ketone-alcohol oil, is the main feedstock for the production of adipic acid.
NFPA 704 safety squares on containers of ethyl alcohol and acetone. "NFPA 704: Standard System for the Identification of the Hazards of Materials for Emergency Response" is a standard maintained by the U.S.-based National Fire Protection Association.
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking.Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking.