Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- D-Fructose
- Product Code
- A17718
- Chemical Name
- D-Fructose
Regulatory Identifiers
- CAS Number
- 57-48-7 Check regulations →
- EC Number
- 200-333-3 Check regulations →
Identified Uses
SU24 Scientific research and development
Manufacturers & Suppliers
Alfa Aesar Thermo Fisher Scientific Chemicals, Inc.
manufacturer
30 Bond Street, Ward Hill, MA 01835-8099
800-343-0660
http://www.alfa.com
Emergency Contacts
Emergency Contact
800-343-0660
Monday-Friday, 8am-7pm EST
Carechem 24
866-928-0789
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
GHS Pictograms
Manage your Safety Data Sheets
Organize and access chemical safety data with ease
Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
Substances
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| D-Fructose EC: 200-333-3 | 57-48-7 | 100% | No |
First Aid Measures
Emergency procedures for chemical exposure incidents
Supply fresh air. If required, provide artificial respiration. Keep patient warm.
Immediately wash with water and soap and rinse thoroughly.
Rinse opened eye for several minutes under running water. Then consult a doctor.
Seek medical treatment.
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
The data for this section has not been processed yet.
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
The data for this section has not been processed yet.
Related Products
Similar products with comparable safety profiles
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
The data for this section has not been processed yet.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Properly operating chemical fume hood designed for hazardous chemicals and having an average face velocity of at least 100 feet per minute.
Impervious gloves. Check protective gloves prior to each use for their proper condition. The selection of suitable gloves not only depends on the material, but also on quality. Quality will vary from manufacturer to manufacturer. Material of gloves Nitrile rubber, NBR. Penetration time of glove material (in minutes) 480. Glove thickness 0.11 mm.
Safety glasses.
Use suitable respirator when high concentrations are present. Recommended filter device for short term use: Use a respirator with type N95 (USA) or PE (EN 143) cartridges as a backup to engineering controls. Risk assessment should be performed to determine if air-purifying respirators are appropriate. Only use equipment tested and approved under appropriate government standards.
Protective work clothing.
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Stability and Reactivity
Chemical stability, hazardous reactions, and incompatible materials
The data for this section has not been processed yet.
Ecological Information
Environmental toxicity, biodegradation, and bioaccumulation data
The data for this section has not been processed yet.
Disposal Considerations
Waste treatment methods, disposal recommendations, and waste codes
The data for this section has not been processed yet.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
The data for this section has not been processed yet.
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for D-Fructose?
The signal word is no signal word.
What is the physical form of D-Fructose?
D-Fructose is a crystalline powder . It has odorless odor.
What is D-Fructose used for?
SU24 Scientific research and development
What is the melting point of D-Fructose?
The melting point is ca 105-110 ℃ (ca 221-230 °F) and the boiling point is Not determined.