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Boiling point: 293 °C (559 °F; 566 K) [1] Acidity (pK a) 9.75 [1] Related compounds ... Vanillyl alcohol is derived from vanillin. [2] It is used to flavor food. [1]
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid:
Vanillin is an organic compound with the molecular formula C 8 H 8 O 3.It is a phenolic aldehyde.Its functional groups include aldehyde, hydroxyl, and ether.It is the primary component of the extract of the vanilla bean.
Melting point: 210 to 213 °C (410 to 415 °F; 483 to 486 K) Hazards NFPA 704 (fire diamond) 1. 0. 0. Related compounds Related compounds. Vanillin, vanillyl alcohol:
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This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
As a flavorant, ethylvanillin is about three times as potent as vanillin and is used in the production of chocolate. [1]The molecule revolutionized both the design and aesthetics of olfactory art; artist Jacques Guerlain added a large quantity of it to a bottle of Jicky (1889) perfume, creating the main accord for the perfume house's flagship fragrance, Shalimar (perfume) (1925).
Boiling point: 263 °C (505 °F; 536 K) [1] Solubility in water. Soluble in 500 parts [1] ... Piperonal, like all aldehydes, can be reduced to its alcohol ...