| Identification | |
| Name: | Olive oil |
| Synonyms: | Olive Leaf Extract;Olive leaf P.E. Oleuropein: 6%, 20% ( HPLC);Olive Leaf Extract; |
| CAS: | 8001-25-0 |
| EINECS: | 232-277-0 |
| Molecular Formula: | Unspecified |
| InChI: | InChI=1S/Tc |
| Molecular Structure: |  |
| Properties | |
| Melting Point: | -6 |
| Boiling Point: | 4265 deg C |
| Density: | 0.92 |
| Stability: | Stable under normal temperatures and pressures. |
| Refractive index: | 1.467-1.471 |
| Solubility: | Insoluble |
| Appearance: | clear yellow viscous liquid |
| Specification: |
? Olive oil , with CAS number of 8001-25-0, can be called olive oleum ; olive pomace oil ; oil of olive ; sweetoil , is a fruit oil obtained from the olive. Olive oil is used throughout the world, but especially in the Mediterranean. Olive oil (CAS NO.8001-25-0) reacts with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides. React slowly with oxygen in the air to become rancid. |
| Report: |
Reported in EPA TSCA Inventory. EPA Genetic Toxicology Program. |
| Storage Temperature: | Keep containers tightly closed. Store in a cool, dry area away from incompatible substances. |
| Color: | Close-packed hexagonal structure; isomorphous with rhodium, ruthenium, and osmium Technetium obtained by hydrogen reduction of ammonium pertechnate is a silver-gray spongy mass which tarnishes slowly in moist air |
| Usage: | As food in salads, with sardines, for cooking & baking, in manufacture of soaps, textile lubricants, sulfonated oil, cosmetics & pharmaceutical prepn. |
| Safety Data | |
 |
|
