Vinyl Acetate
Structural Formula Vector Image
Title: Vinyl Acetate
CAS Registry Number: 108-05-4
CAS Name: Acetic acid ethenyl ester
Additional Names: acetic acid vinyl ester
Molecular Formula: C4H6O2
Molecular Weight: 86.09
Percent Composition: C 55.81%, H 7.02%, O 37.17%
Line Formula: CH3COOCH=CH2
Literature References: Prepn: Schnizer, US 2859241 (1958 to Celanese); Sharp, Steitz, US 2860159 (1958 to Pan Am. Petroleum); Foster, Tobler, J. Am. Chem. Soc. 83, 851 (1961). Toxicity data: Smyth, Carpenter, J. Ind. Hyg. Toxicol. 30, 63 (1948). Study of chronic human exposure: Deese, Joyner, Am. Ind. Hyg. Assoc. J. 30, 449 (1969). Reviews: Leonard "Vinyl Acetate" in Vinyl and Diene Monomers (part 1), E. C. Leonard, Ed. (Wiley-Interscience, New York, 1970) pp 263-328; Faith, Keyes & Clark's Industrial Chemicals, F. A. Lowenheim, M. K. Moran, Eds (Wiley-Interscience, New York, 4th ed., 1975) pp 862-867; W. Daniels, "Poly(Vinyl Acetate)" in Kirk-Othmer Encyclopedia of Chemical Technology vol. 23 (Wiley-Interscience, New York, 3rd ed., 1983) pp 817-847. Review of toxicology and human exposure: Toxicological Profile for Vinyl Acetate (PB93-110898, 1992) 166 pp.
Properties: Liquid; sweet, fruity odor. Polymerizes in light to a colorless, transparent mass. bp 72.7°. mp -100°; also reported as mp -93° (Daniels). d420 0.932. Flammable. Flash pt, closed cup: 18°F (-8°C). Soly in water (20°): 1 g/50 ml. Misc with alc, ether. Sol in acetone, benzene, chloroform. LD50 orally in rats: 2.92 g/kg (Smyth, Carpenter).
Melting point: mp -100°; mp -93° (Daniels)
Boiling point: bp 72.7°
Flash point: Flash pt, closed cup: 18°F (-8°C)
Density: d420 0.932
Toxicity data: LD50 orally in rats: 2.92 g/kg (Smyth, Carpenter)
CAUTION: Potential symptoms of overexposure are irritation of eyes, skin, nose, throat; hoarseness, cough; loss of smell; eye burns, skin blisters. See NIOSH Pocket Guide to Chemical Hazards (DHHS/NIOSH 97-140, 1997) p 328.
Use: In polymerized form for plastic masses, films and lacquers; in plastic film for food packaging. As modifier for food starch.

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