Chlorobenzilate

Chlorobenzilate[1]
Skeletal formula of chlorobenzilate
Ball-and-stick model of the chlorobenzilate molecule
Names
Preferred IUPAC name
Ethyl bis(4-chlorophenyl)hydroxyacetate
Other names
Chlorbenzylate; Chlorobenzylate
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.007.374 Edit this at Wikidata
EC Number
  • 208-110-2
KEGG
RTECS number
  • DD2275000
UNII
UN number 2996
  • InChI=1/C16H14Cl2O3/c1-2-21-15(19)16(20,11-3-7-13(17)8-4-11)12-5-9-14(18)10-6-12/h3-10,20H,2H2,1H3
    Key: RAPBNVDSDCTNRC-UHFFFAOYAH
  • Clc1ccc(cc1)C(O)(c2ccc(Cl)cc2)C(=O)OCC
Properties
C16H14Cl2O3
Molar mass 325.19 g·mol−1
Appearance Colorless to pale yellow solid
Density 1.28 g/cm3
Melting point 37 °C (99 °F; 310 K)
Hazards
GHS labelling:
GHS07: Exclamation markGHS09: Environmental hazard
Warning
H302, H410
P264, P270, P273, P301+P312, P330, P391, P501
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Chlorobenzilate is a pesticide that is not currently used in the United States or Europe. It was originally developed by Ciba-Geigy and introduced in 1952.[2] It was used as an acaricide against mites on citrus trees, including deciduous fruit trees.[3] It has been detected as a residue on tomatoes found in Japanese markets in 2005.[4] It is a non-systemic pesticide that works through contact and as a neurotoxin: it disrupts the functioning of the nervous system.

In the pure state, chlorobenzilate is a colorless to pale yellow solid, but the commercial product is a brownish liquid.[3] It is only slightly soluble in water, but miscible with acetone, toluene and methanol.

  1. ^ International Chemical Safety Card for chlorobenzilate, National Institute for Occupational Safety and Health
  2. ^ Chlorobenzilate, International Agency for Research on Cancer
  3. ^ a b Chlorobenzilate, U.S. Environmental Protection Agency
  4. ^ Ochiai, Nobuo (2005). "Optimization of a multi-residue screening method for the determination of 85 pesticides in selected food matrices by stir bar sorptive extraction and thermal desorption GC-MS". Journal of Separation Science. 28: 1083–1092. doi:10.1002/jssc.200500017.