| Identification | More | [Name]
4-Methylthiazole | [CAS]
693-95-8 | [Synonyms]
4-METHYL-1,3-THIAZOLE
4-METHYLTHIAZOLE
FEMA 3716
FEMA NUMBER 3716
METHYLTHIAZOLE, 4-
4-methyl-thiazol
Thiazole, 4-methyl-
4-METHYLTHIAZOLE 98+%
4-Methylthiazole,99%
4-methylthiazole,4-methyl-1,3-thiazole
4-Methylthizaole | [EINECS(EC#)]
211-764-1 | [Molecular Formula]
C4H5NS | [MDL Number]
MFCD00005340 | [Molecular Weight]
99.15 | [MOL File]
693-95-8.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID | [Melting point ]
134 °C | [Boiling point ]
133-134 °C (lit.) | [density ]
1.09 g/mL at 25 °C(lit.)
| [FEMA ]
3716 | [refractive index ]
n20/D 1.524(lit.)
| [Fp ]
90 °F
| [storage temp. ]
Flammables area | [form ]
Liquid | [pka]
pK1:3.16(+1) (25°C,μ=0.1) | [color ]
Clear colorless to slightly yellow | [Specific Gravity]
1.090 | [Odor]
at 0.10 % in dipropylene glycol. nutty green vegetable tomato | [biological source]
synthetic | [Odor Type]
nutty | [JECFA Number]
1043 | [BRN ]
105228 | [InChIKey]
QMHIMXFNBOYPND-UHFFFAOYSA-N | [LogP]
0.90 | [CAS DataBase Reference]
693-95-8(CAS DataBase Reference) | [NIST Chemistry Reference]
4-Methylthiazole(693-95-8) | [EPA Substance Registry System]
693-95-8(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R10:Flammable.
R22:Harmful if swallowed.
R37/38:Irritating to respiratory system and skin .
R41:Risk of serious damage to eyes. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S39:Wear eye/face protection . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
XJ5096000
| [TSCA ]
T | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29341000 | [Hazardous Substances Data]
693-95-8(Hazardous Substances Data) |
| Hazard Information | Back Directory | [Description]
4-Methylthiazole has a nutty, green odor. | [Chemical Properties]
4-Methylthiazole has a nutty, green odo | [Chemical Properties]
CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID | [Occurrence]
Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted
peanuts, boiled egg, malt, wort and cooked shrimp. | [Uses]
4-Methylthiazole was used in the synthesis of catalytic dendrophanes, as functional mimics of the thiamine-diphosphate-dependent enzyme pyruvate oxidase. It was used in small scale preparation of 3-butyl-4-methylthiazolium bromide. | [Definition]
ChEBI: A 1,3-thiazole substituted by a methyl group at position 4. | [Taste threshold values]
Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance | [General Description]
4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides. |
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