PRODUCT Properties
| Melting point: | 177° with intense yellow coloration |
| Boiling point: | 886.1±65.0 °C(Predicted) |
| Density | 1.1966 (rough estimate) |
| refractive index | 1.7400 (estimate) |
| storage temp. | Refrigerator |
| solubility | DMSO (Slightly), Methanol (Slightly) |
| pka | 14.10±0.10(Predicted) |
| form | Solid |
| color | White |
| Merck | 14,9297 |
Description and Uses
Thiamine is a essential nutrient required for carbohydrate metabolism; also involved in nerve function. Biosynthesized by microorganisms and plants. Dietary sources include whole grains, meat products , vegetables, milk, legumes and fruit. Also present in rice husks and yeast. Converted in vivo to Thiamine diphosphate, a coenzyme in the decarboxylation of α-keto acids. Chronic deficiency may lead t o neurological impairment, bariberi, Wernicke-Korsakoff syndrome.
Safety
| Symbol(GHS) |  GHS07 |
| Signal word | Warning |
| Hazard statements | H302-H315-H319-H332-H335 |
| Precautionary statements | P261-P280-P305+P351+P338 |
| RTECS | LQ2715000 |
| HS Code | 2936.22.0000 |
| Toxicity | LD50 intravenous in mouse: 500mg/kg |
