- Product Details
Keywords
- Di-tert-butylphenylphosphine
- 32673-25-9
- C14H23P
Quick Details
- ProName: Di-tert-butylphenylphosphine 32673-25-...
- CasNo: 32673-25-9
- Molecular Formula: C14H23P
- Appearance: Colorless transparent liquid
- Application: intermediate
- DeliveryTime: in stock
- PackAge: drums
- Port: Shanghai
- ProductionCapacity: 30 Metric Ton/Month
- Purity: 99%
- Storage: Sealed\dry
- Transportation: Sea, air and courier
- LimitNum: 1 Gram
Superiority
Product Name: DI-TERT-BUTYLPHENYLPHOSPHINE
Synonyms: DI-TERT-BUTYLPHENYLPHOSPHINE;(Di-tert-butylphosphino)benzene;Bis(1,1-dimethylethyl)phenylphosphine;Phenyldi-tert-butylphosphine;ditert-butyl(phenyl)phosphane;Di-tert-butylphenylphosphine,95%;Di-t-butylphenylphosphine, Min. 98% (50wt% in toluene);NSC 244300
CAS: 32673-25-9
MF: C14H23P
MW: 222.31
EINECS:
Mol File: 32673-25-9.mol
DI-TERT-BUTYLPHENYLPHOSPHINE Structure
DI-TERT-BUTYLPHENYLPHOSPHINE Chemical Properties
Boiling point 124-128 °C/10 mmHg
density 0.933 g/mL at 25 °C
refractive index n20/D 1.5382
form liquid
color colorless
Sensitive air sensitive
λmax 260nm(Cyclohexane)(lit.)
Safety Information
Hazard Codes F,Xi
Risk Statements 17-36/37/38
Safety Statements 6-26
RIDADR UN 2845 4.2/PG 1
WGK Germany 3
HazardClass 4.2
Details
Product Name: DI-TERT-BUTYLPHENYLPHOSPHINE
Synonyms: DI-TERT-BUTYLPHENYLPHOSPHINE;(Di-tert-butylphosphino)benzene;Bis(1,1-dimethylethyl)phenylphosphine;Phenyldi-tert-butylphosphine;ditert-butyl(phenyl)phosphane;Di-tert-butylphenylphosphine,95%;Di-t-butylphenylphosphine, Min. 98% (50wt% in toluene);NSC 244300
CAS: 32673-25-9
MF: C14H23P
MW: 222.31
EINECS:
Mol File: 32673-25-9.mol
DI-TERT-BUTYLPHENYLPHOSPHINE Structure
DI-TERT-BUTYLPHENYLPHOSPHINE Chemical Properties
Boiling point 124-128 °C/10 mmHg
density 0.933 g/mL at 25 °C
refractive index n20/D 1.5382
form liquid
color colorless
Sensitive air sensitive
λmax 260nm(Cyclohexane)(lit.)
Safety Information
Hazard Codes F,Xi
Risk Statements 17-36/37/38
Safety Statements 6-26
RIDADR UN 2845 4.2/PG 1
WGK Germany 3
HazardClass 4.2