ethyl methacrylate
2-propenoic acid, 2-methyl-, ethyl ester
Identification
| Name | ethyl methacrylate |
| IUPAC | ethyl 2-methylprop-2-enoate |
| CAS Number | 97-63-2 |
| EINECS | 202-597-5 |
| FDA UNII | 80F70CLT4O |
| Molecular Formula | C6 H10 O2 |
| Molecular Weight | 114.14410000 |
| MDL Number | MFCD00009161 |
| Nikkaji Number | J3.576I |
| Beilstein | 0471201 |
| XlogP3 | 1.90 (est) |
Regulatory
| DG SANTE Food Flavourings | 09.375 ethyl methacrylate |
| DG SANTE Food Contact Materials | ethyl methacrylate |
| FDA Mainterm (IAUFC) | 97-63-2 ; ETHYL METHACRYLATE |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.91000 to 0.91600 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.572 to 7.622 |
| Refractive Index | 1.41000 to 1.41600 @ 20.00 °C. |
| Boiling Point | 116.00 to 117.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 15.218000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.0 ( Air = 1 ) |
| Flash Point | 60.00 °F. TCC ( 15.56 °C. ) |
| logP (o/w) | 1.940 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | viscosity controlling agents |
Organoleptic Properties
| Odor Description | at 0.10 % in dipropylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | intraperitoneal-mouse LD50 1369 mg/kg |
| Dermal Toxicity | skin-rabbit > 10 ml/kg |
| Inhalation Toxicity | inhalation-rat LC50 8300 ppm/4H |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | information only not used for fragrances or flavors |
| Recommendation for ethyl methacrylate usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.12 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 3900 (μg/person/day) |
| Threshold of Concern | 540 (μg/person/day) |
| Structure Class | II |
| Dairy products, excluding products of category 02.0 (01.0) | 7.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 5.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 10.00000 |
| Processed fruit (04.1) | 7.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 10.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 5.00000 |
| Bakery wares (07.0) | 10.00000 |
| Meat and meat products, including poultry and game (08.0) | 2.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 2.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 10.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 5.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 10.00000 |
| Ready-to-eat savouries (15.0) | 20.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 5.00000 |
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Potential Uses
Natural Occurrence
Synonyms
ethyl 2-methacrylate
ethyl 2-methyl acrylate
ethyl 2-methyl-2-propenoate
ethyl 2-methylacrylate
ethyl 2-methylprop-2-enoate
ethyl 2-methylpropenoate
ethyl alpha-methyl acrylate
ethyl alpha-methylacrylate
ethyl methacrylate [UN2277] [Flammable liquid]
ethyl methylacrylate
methacrylic acid ethyl ester
methacrylic acid, ethyl ester
2-
methyl acrylic acid ethyl ester
2-
methyl-2-propenoic acid ester
2-
methyl-2-propenoic acid ethyl ester
2-
methyl-2-propenoic acid, ethyl ester
2-
methylacrylic acid ethyl ester
2-
methylacrylic acid, ethyl ester
2-
propenoic acid, 2-methyl-, ethyl ester
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