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  • Acrolein - Wikipedia
    Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde It is a colorless liquid with a foul and acrid aroma The smell of burnt fat (as when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein
  • Acrolein: Properties, Reactions, Production And Uses
    Acrolein, also known as propenal or acrylaldehyde, is the simplest unsaturated aldehyde with the formula C 3 H 4 O It is a volatile, colorless liquid with a strong odor that is both toxic and tear-inducing
  • Acrolein - PubMed Central (PMC)
    Acrolein (2-propenal) is ubiquitously present in (cooked) foods and in the environment It is formed from carbohydrates, vegetable oils and animal fats, amino acids during heating of foods, and by combustion of petroleum fuels and biodiesel
  • Acrolein | CH2CHCHO | CID 7847 - PubChem
    Acrolein | CH2CHCHO or CH2=CHCHO or C3H4O | CID 7847 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety hazards toxicity information, supplier lists, and more
  • CDC - NIOSH Pocket Guide to Chemical Hazards - Acrolein
    Acraldehyde, Acrylaldehyde, Acrylic aldehyde, Allyl aldehyde, Propenal, 2-Propenal Colorless or yellow liquid with a piercing, disagreeable odor Skip directly to site content Skip directly to page options Skip directly to A-Z link Centers for Disease Control and Prevention CDC twenty four seven
  • Acrolein Production, Uses, MSDS, Molecular Weight, Density
    IUPAC Name – The IUPAC Name of this substance is Prop-2-enal Molecular Formula – The molecular formula of this substance is C3H4O How Is Acrolein Produced? The various sources of this chemical substance have been discussed below: This substance exists naturally in some pesticides and livestock feeds
  • Acrolein - Production, Reactions, Uses and Analytical Methods - Vedantu
    The simplest unsaturated aldehyde is acrolein (propenal in scientific terms) It's a colourless liquid with an acrid, piercing odour The scent of burnt fat is caused by glycerol in the burning fats breaking down into acroleins (similar to how the cooking oil is heated to its smoke point)
  • Acrolein: sources, metabolism, and biomolecular interactions relevant . . .
    Acrolein (2-propenal) is ubiquitously present in (cooked) foods and in the environment It is formed from carbohydrates, vegetable oils and animal fats, amino acids during heating of foods, and by combustion of petroleum fuels and biodiesel
  • Propenal - definition of propenal by The Free Dictionary
    propenal - a pungent colorless unsaturated liquid aldehyde made from propene acrolein aldehyde - any of a class of highly reactive chemical compounds; used in making resins and dyes and organic acids
  • Substance Registry Services - US EPA
    Below are the EPA applications systems, statutes regulations, or other sources that track or regulate this substance This table shows how each list refers to the substance To view more metadata about the specific Synonym, click on the Synonym





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