288-47-1

Colorless or pale yellow liquid with a foul odor.

Thioisocyanates, such as THIAZOLE(288-47-1), 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.

Slightly water soluble.

colourless or pale yellow liquid with a disgusting smell

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

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.

​The generation of thiazole derivatives by means of condensation of α-haloketones and thioamidesis referred to as the Hantzsch thiazole synthesis. This reaction takes place due to the strong nucleophilicity of the sulfur atom in thioamides or thioureas, and gives fantabulous yields for simple thiazoles but low yields for some substituted thiazoles, as of dehalogenation. It is a multistep reaction, and the intermediates have been isolated at low temperatures. This reaction has been changed to reduce the epimerization upon the formation of thiazole. Additionally, α-tosyloxy ketones have been used to replace α-haloketones for such reactions. It has wide application in the preparation of thiazole derivatives.

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.

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

Detection: 3.1 ppm