Thiazole Property

Melting point:

-33°C

Boiling point:

117-118 °C (lit.)

Density 

1.2 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.538(lit.)

FEMA 

3615 | THIAZOLE

Flash point:

72 °F

storage temp. 

Keep in dark place,Inert atmosphere,2-8°C

pka

2.44(at 20℃)

form 

Liquid

Specific Gravity

1.200

color 

Clear colorless to yellow

Odor

at 0.10 % in propylene glycol. pyridine nutty meaty

Odor Type

fishy

Water Solubility 

slightly soluble

Sensitive 

Air & Light Sensitive

Merck 

14,9307

JECFA Number

1032

BRN 

103852

Stability:

Stable. Incompatible with strong oxidizing agents.

LogP

0.44

CAS DataBase Reference

288-47-1(CAS DataBase Reference)

NIST Chemistry Reference

Thiazole(288-47-1)

EPA Substance Registry System

Thiazole (288-47-1)

Safety

Hazard Codes 

Xn,F

Risk Statements 

10-22-37/38-41

Safety Statements 

16-26-39

RIDADR 

UN 1993 3/PG 3

WGK Germany 

3

RTECS 

XJ1290000

F 

8-10-23

TSCA 

T

HazardClass 

3

PackingGroup 

II

HS Code 

29341000

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H225Highly Flammable liquid and vapour

H302Harmful if swallowed

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P233Keep container tightly closed.

P240Ground/bond container and receiving equipment.

P241Use explosion-proof electrical/ventilating/lighting/…/equipment.

P242Use only non-sparking tools.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

Thiazole Chemical Properties,Usage,Production

Chemical Properties

colourless or pale yellow liquid with a disgusting smell

Chemical Properties

Thiazole has a green, sweet, nutty, tomato note.

Occurrence

Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources.

Uses

Thiazole is used as a flavoring agent and in the preparation of dyes and rubber accelerators. It serves as a component of the vitamin thiamine (B1). It acts as a protected formyl group used in natural product synthesis. It reacts with alkyl lithium and Grignard?s reagent to prepare organometallic complexes. It is involved in the electrophilic aromatic substitution and nucleophilic aromatic substitution at C-5 and C-2 positions respectively. Further, it undergoes alkylation reaction to get thiazolium cation, which is used as a catalyst in the Stetter reaction and the Benzoin condensation. In addition to this, it is involved in the preparation of alagebrium.

Uses

Thiazoles were used to create novel recognition motifs for interaction with divalent and trivalent metal ions in siderophores or antibiotics.

Uses

Organic synthesis of fungicides, dyes, and rubber accelerators.

Definition

A colorless volatile liquid, a beterocyclic compound with a five-membered ring containing three carbon atoms, one nitrogen atom, and one sulfur atom. It resembles PYRIDINE in its reactions.

Definition

thiazole: A heterocyclic compound containing a five-membered ringwith sulphur and nitrogen heteroatoms, C₃SNH₃. A range of thiazoledyes are manufactured containingthis ring system.

Aroma threshold values

Detection: 3.1 ppm

General Description

Colorless or pale yellow liquid with a foul odor.

Air & Water Reactions

Slightly water soluble.

Reactivity Profile

Thioisocyanates, such as Thiazole, are incompatible with many classes of compounds, reacting exothermically to release toxic gases. Reactions with amines, aldehydes, alcohols, alkali metals, ketones, mercaptans, strong oxidizers, hydrides, phenols, and peroxides can cause vigorous releases of heat.