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品質水準
アッセイ
≥98%
bp
220-223 °C (lit.)
mp
29-32 °C (lit.)
密度
1.124 g/mL at 25 °C (lit.)
SMILES記法
c1ccc2nccnc2c1
InChI
1S/C8H6N2/c1-2-4-8-7(3-1)9-5-6-10-8/h1-6H
InChI Key
XSCHRSMBECNVNS-UHFFFAOYSA-N
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関連するカテゴリー
保管分類コード
11 - Combustible Solids
WGK
WGK 3
個人用保護具 (PPE)
dust mask type N95 (US), Eyeshields, Gloves
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
Jan Code
Q1603-VAR:
Q1603-25G:
Q1603-100G:
Q1603-BULK:
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Mark T Bilodeau et al.
Bioorganic & medicinal chemistry letters, 18(11), 3178-3182 (2008-05-16)
A series of naphthyridine and naphthyridinone allosteric dual inhibitors of Akt1 and 2 have been developed. These compounds have been optimized to have potent dual activity against the activated kinase as well as the activation of Akt in cells. One
Wei Zhang et al.
Journal of agricultural and food chemistry, 67(22), 6350-6358 (2019-05-16)
α-Dicarbonyls are reactive intermediates formed during Maillard reactions and carbohydrate degradation. The formation of seven α-dicarbonyls was characterized in solutions containing dairy related carbohydrates (galactose, glucose, lactose, and galacto-oligosaccharides (GOS)) during incubations at 40 and 50 °C with and without
Neslihan Göncüoğlu Taş et al.
Journal of agricultural and food chemistry, 67(1), 415-424 (2018-12-12)
This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the
F Docobo-Pérez et al.
Antimicrobial agents and chemotherapy, 59(9), 5602-5610 (2015-07-01)
The aim of this study was to improve the understanding of the pharmacokinetic-pharmacodynamic relationships of fosfomycin against extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli strains that have different fosfomycin MICs. Our methods included the use of a hollow fiber infection model with
Aytül Hamzalıoğlu et al.
Food chemistry, 318, 126467-126467 (2020-03-08)
This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in sucrose, reducing sugars, free amino
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