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4-Aminobenzoic acid (150-13-0)

Identification
Name:4-Aminobenzoic acid
Synonyms:PABA; p-Aminobenzoic acid, USP Grade 4-Aminobenzoic acid, USP Grade; 4-Aminobenzoic acid = PABA; H-4-Abz-OH~PABA
CAS:150-13-0
EINECS: 205-753-0
Molecular Formula: C7H7NO2
Molecular Weight: 137.14
InChI: InChI=1/C7H7NO2/c8-6-3-1-5(2-4-6)7(9)10/h1-4H,8H2,(H,9,10)
Molecular Structure: (C7H7NO2) PABA; p-Aminobenzoic acid, USP Grade 4-Aminobenzoic acid, USP Grade; 4-Aminobenzoic acid = PABA; H-4...
Properties
Density:1.374
Stability:Stable. Incompatible with strong oxidizing agents. Combustible. Sensitive to light and air. May discolour on exposure to light.
Refractive index:1.5795
Solubility:H2O:4.7 g/L (20 oC)
Appearance:White to off white crystalline powder
Specification:

General Information: As in any fire, wear a self-contained breathing apparatus in pressure-demand, MSHA/NIOSH (approved or equivalent), and full protective gear. Dusts at sufficient concentrations can form explosive mixtures with air.
Extinguishing Media: Use water spray, dry chemical, carbon dioxide, or chemical foam.?
Handling: Avoid breathing dust, vapor, mist, or gas. Avoid contact with skin and eyes. Store and handle protected from air.
Storage: Store in a cool, dry place. Do not store in direct sunlight. Store in a tightly closed container. Keep under a nitrogen blanket.

Packinggroup: Z01
HS Code: 29224995
Color: Monoclinic prisms from dilute alcohol
Light buff crystals; white when pure
Yellowish to red crystals or prisms
White or slightly yellow crystals or crystalline powder
Usage:

Widely distributed in nature as a B complex factor. Baker’s yeast contains 5 to 6 ppm, brewer’s yeast from 10 to 100 ppm. Occurs free and in ester form.

Safety Data
Hazard Symbols Xi:Irritant
 

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