Common Name	Vitamin B1
CAS Number	59-43-8
Molecular Weight	300.808
Density	6 g/cm3
Boiling Point	N/A
Molecular Formula	C12H17ClN4OS
Melting Point	125 °C
MSDS	N/A
Flash Point	N/A

Density	6 g/cm3
Melting Point	125 °C
Molecular Formula	C12H17ClN4OS
Molecular Weight	300.808
Exact Mass	300.081146
PSA	104.15000
LogP	1.99090
Water Solubility	soluble

CHEMICAL IDENTIFICATION
RTECS NUMBER :
XI6550000
CHEMICAL NAME :
Thiamine, chloride
CAS REGISTRY NUMBER :
59-43-8
LAST UPDATED :
199701
DATA ITEMS CITED :
8
MOLECULAR FORMULA :
C12-H17-N4-O-S.Cl
MOLECULAR WEIGHT :
300.84
WISWESSER LINE NOTATION :
T6N CNJ B1 DZ E1- AT5K CSJ D2Q E1 &Q &G
HEALTH HAZARD DATA
ACUTE TOXICITY DATA
TYPE OF TEST :
TDLo - Lowest published toxic dose
ROUTE OF EXPOSURE :
Multiple routes
SPECIES OBSERVED :
Human - man
DOSE/DURATION :
214 mg/kg/30W-I
TOXIC EFFECTS :
Skin and Appendages - dermatitis, other (after systemic exposure)
REFERENCE :
ZYZAEU Zhongguo Yaoxue Zazhi. Chinese Pharmacuetical Journal. (China International Book Trading Corp., POB 2820, Beijing, Peop. China) V.24- 1989- Volume(issue)/page/year: 30,407,1995
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Subcutaneous
SPECIES OBSERVED :
Rodent - mouse
DOSE/DURATION :
301 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
REFERENCE :
JPETAB Journal of Pharmacology and Experimental Therapeutics. (Williams & Wilkins Co., 428 E. Preston St., Baltimore, MD 21202) V.1- 1909/10- Volume(issue)/page/year: 119,444,1957 ** REPRODUCTIVE DATA **
TYPE OF TEST :
TDLo - Lowest published toxic dose
ROUTE OF EXPOSURE :
Intravenous
DOSE :
20 mg/kg
SEX/DURATION :
female 8 day(s) after conception
TOXIC EFFECTS :
Reproductive - Specific Developmental Abnormalities - Central Nervous System Reproductive - Specific Developmental Abnormalities - musculoskeletal system
REFERENCE :
TOIZAG Toho Igakkai Zasshi. Journal of Medical Society of Toho University. (Toho Daigaku Igakkai, 21-16, Omori-nishi, 5-chome, Ota-ku, Tokyo 143, Japan) V.1- 1954- Volume(issue)/page/year: 8,175,1961 *** REVIEWS *** TOXICOLOGY REVIEW IRXPAT International Review of Experimental Pathology. (Academic Press, Inc., 1 E. First St., Duluth, MN 55802) V.1- 1962- Volume(issue)/page/year: 3,219,1964 TOXICOLOGY REVIEW CRTXB2 CRC Critical Reviews in Toxicology. (CRC Press, Inc., 2000 Corporate Blvd., NW, Boca Raton, FL 33431) V.1- 1971- Volume(issue)/page/year: 2,365,1973 *** NIOSH STANDARDS DEVELOPMENT AND SURVEILLANCE DATA *** NIOSH OCCUPATIONAL EXPOSURE SURVEY DATA : NOHS - National Occupational Hazard Survey (1974) NOHS Hazard Code - 82022 No. of Facilities: 1673 (estimated) No. of Industries: 7 No. of Occupations: 9 No. of Employees: 5002 (estimated) NOES - National Occupational Exposure Survey (1983) NOES Hazard Code - 82022 No. of Facilities: 813 (estimated) No. of Industries: 6 No. of Occupations: 20 No. of Employees: 18939 (estimated) No. of Female Employees: 9502 (estimated)

Hazard Codes	Xi
Safety Phrases	S26-S36/37/39-S22
HS Code	3004500000

N/A

1.What is Vitamin B1?

Vitamin B1, or thiamin, is an important coenzyme that helps the body convert food into energy. It also assists in manufacturing fat and metabolizing protein. Thiamin is necessary to maintain normal function in the nervous system.

2.What are the Benefits of Vitamin B1?

Thiamin plays a part in the chain of reactions that provides energy for the body. It is thought to be beneficial for people suffering from Alzheimer's disease and older adults with mental impairment. It may also improve the mental function of epilepsy sufferers who take the drug phenytoin.

3.Which Foods That Contain Vitamin B1?

The term "enriched" on food labels means that three B vitamins (thiamin, niacin, and riboflavin) plus one mineral (iron) have been added back to that food to make up for some of the nutrients that were lost during processing. Enriched breads and cereals are, therefore, good sources of thiamin. Pork, oysters, green peas, and lima beans are also good sources. Most other foods contain only very small amounts of thiamin. A high cooking temperature easily destroys thiamin. As a water-soluble vitamin, thiamin also leaches out of food into cooking water. To preserve the thiamin in foods, cook food over low temperatures in as small an amount of water for the shortest time possible. Steaming and microwaving keep losses to a minimum and often better preserve the natural flavor, too.To help retain their bright green color, some people add baking soda to vegetables when they cook them. This is not a good idea. Not only does the baking soda make the vegetables lose their shape and consistency, but it destroys the thiamin content. Sulfites, used as preservatives, also destroy thiamin.

4.What is function of vitamin B1?

Like other B-complex vitamins, thiamin acts as a biological catalyst, or coenzyme. As a coenzyme, thiamin participates in the long chain of reactions that provides energy and heat for the body. It also helps the body manufacture fats and metabolize protein, and it is needed for the normal functioning of the nervous system. In addition to preventing beriberi, thiamin might also be useful for people suffering from Alzheimer's disease.