추천 제품
Quality Level
분석
99%
양식
liquid
refractive index
n20/D 1.507 (lit.)
bp
156 °C (lit.)
density
1.011 g/mL at 25 °C (lit.)
SMILES string
Cc1nccnc1C
InChI
1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3
InChI key
OXQOBQJCDNLAPO-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
The bacterium strain DP-45, identified as Rhodococcus erythropolis, was grown on 2,3-dimethylpyrazine.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
129.2 °F - closed cup
Flash Point (°C)
54 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Sugima Rappert et al.
Biodegradation, 18(5), 585-596 (2006-11-23)
A bacterium, strain DP-45, capable of degrading 2,5-dimethylpyrazine (2,5-DMP) was isolated and identified as Rhodococcus erythropolis. The strain also grew on many other pyrazines found in the waste gases of food industries, like 2,3-dimethylpyrazine (2,3-DMP), 2,6-dimethylpyrazine (2,6-DMP), 2-ethyl-5(6)-dimethylpyrazine (EMP), 2-ethylpyrazine
Mario Silva et al.
Journal of chromatography. A, 1629, 461508-461508 (2020-08-29)
In the present document, we report the development of an analytical method consisting of a sequential direct-immersion/headspace solid-phase microextraction (DI-HS-SPME) followed by gas-phase chromatography and tandem mass spectrometry (GC-MS/MS) for simultaneous analysis of 4-chlorobenzyl alcohol, 2,6-dichlorobenzyl alcohol, 4-methoxybenzyl alcohol, 3,4-dimethoxybenzyl
Nobuo Ochiai et al.
Journal of chromatography. A, 1421, 103-113 (2015-08-16)
An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
프로토콜
Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.
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