General
Synonyms: n-valeric aldehyde, valeral, valeric aldehyde, amyl aldehyde, n-pentanal, pentanal, valerylaldehyde, butyl formal, valerianic aldehyde, valeric acid aldehyde, valeraldehyde
Molecular formula: C5H10O
CAS No: 110-62-3
EINECS No: 203-784-4

    The tapioca is one kind of starch name, in one kind of wetland plant's rhizome withdraws starch, this kind of plant leaf similar banana. Tapioca, also calls Thailand the peanut meal. It after the watering meets boils thoroughly hotly will assume the transparency, the feeling in the mouth has the elasticity. In many hotel's steamed stuffed bun stuffed dumplings are do with it, looks like exquisitely carved. The tapioca is the small sphere which makes with the tapioca, but the tapioca is from the cassava or the cassava plant (Manihot esculenta) the root fining comes out starch. Its infant food milk pudding principal constituent, also uses for to cause the cooking liquor and to cook the vegetable to stiffen. The maniocca may make the ethyl alcohol, the fructose, the glucose, the malt sugar, the monosodium glutamate, the beer, the bread, the biscuit, the shrimp slices, the bean or sweet potato starch noodles, the sauce material as well as plastic products of chemical industry and so on fibrous plastic molding material thin film, resin, coating, adhesive.

General
Molecular formula: C5H3BrO2
CAS No: 1899-24-7
Physical data
Appearance: solid
Melting point: 82 - 85 C
Boiling point: 112 C at 16 mm Hg
Stability
Stable. Incompatible with strong oxidizing agents.