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Common NamePropylene oxide
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中文通用名环氧丙烷
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IUPAC1,2-Epoxypropane
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CAS No.75-56-9
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Molecular FormulaC3H6O
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Molecular Structure
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Category
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Activityfumigant
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CropUseThe United States Food and Drug Administration has approved the use of propylene oxide to pasteurize raw almonds beginning on September 1, 2007 in response to two incidents of contamination by Salmonella in commercial orchards, one incident occurring in Canada, and one incident in the United States. Pistachio nuts can also be subjected to propylene oxide to control Salmonella. It is a method approved by the FDA.
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Physical PropertiesDescription: Colorless liquid Molecular weight: 58.08 Density: 0.83 g/cm3 @ 20° C Boiling point: 34.23° C Melting point: -112.13° C Vapor pressure: 445 torr @ 20° C Solubility: Soluble in water, miscible in acetone, benzene, carbon tetrachloride, methanol, ether Conversion factor: 2.38 mg/m3 per ppm at 25° C
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