| CAS No. | 731772-12-6 |
| Molecular Formula | C10H11Cl |
| Molecular Weight | 166.65 g/mol |
| Category | Pharmaceutical Standards / API Standards |
| Availability | In Stock |
Compared with other compounds in its class, the molecular weight of 166.65 g/mol gives 1-(2-Chloroallyl)-2-methylbenzene distinctive chromatographic separation conditions and mass-spectrometry parameter settings.
CATO supplies 1-(2-Chloroallyl)-2-methylbenzene (CAS 731772-12-6), a certified reference material (molecular formula C10H11Cl, MW 166.65 g/mol) for analytical method development and quality control.
1-(2-Chloroallyl)-2-methylbenzene (C10H11Cl) contains chlorine substitution, an aromatic ring system. Halogen substitution raises its density and boiling point, its high carbon-to-hydrogen ratio confers good lipid solubility; these physicochemical properties determine the optimal preparation and storage of its standard solutions. The aromatic system may exhibit native fluorescence, enabling detection with a fluorescence detector (FLD).
Recommended for analytical method development and validation; each product is supplied with a full Certificate of Analysis (COA) ensuring ISO 17034 metrological traceability.
CATO manufactures 1-(2-Chloroallyl)-2-methylbenzene under ISO 17034:2016 accreditation with dual CNAS and ANAB accreditation. Each batch is characterized by orthogonal methods and supplied with a full Certificate of Analysis (COA), ensuring metrological traceability.
| Molecular Formula | C10H11Cl |
| Molecular Weight | 166.65 g/mol |
| Appearance | Off-white to pale yellow crystalline powder. (slight halide-like odor) |
| Purity | 97%+ |
| Storage | Store at 2-8°C, keep tightly closed to prevent evaporation |
| Solubility (reference) | Soluble in chloroform, dichloromethane, ethyl acetate |
| Stability | May oxidize slowly on prolonged air exposure |
| Degree of Unsaturation (DBE) | 5.0 |
| UV Absorption | UV-absorbing |
| Structural Features | Aromatic ring present |
| CAS Registry Year (est.) | 1986 |
| Halogen Content | Cl-containing |