추천 제품
Quality Level
분석
≥99.0% (AT)
≥99.0%
형태
powder
손실
≤0.05% loss on ignition
mp
210-215 °C (dec.)
222 °C (dec.) (lit.)
양이온 미량물
Ca: ≤10 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤500 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg
응용 분야
food and beverages
microbiology
SMILES string
Cl[H].Cl[H].CN(C)c1ccc(N)cc1
InChI
1S/C8H12N2.2ClH/c1-10(2)8-5-3-7(9)4-6-8;;/h3-6H,9H2,1-2H3;2*1H
InChI key
IAEDWDXMFDKWFU-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
N,N-Dimethyl-p-phenylenediamine dihydrochloride is an azoreduction product of acid orange 52 (AO52). It is useful in the oxidase test which differentiates bacteria based on their ability to utilise the dye.
애플리케이션
N,N-Dimethyl-p-phenylenediamine dihydrochloride has been used to determine the plasma oxidant capacity in terms of plasma ferric equivalent oxidative potential (PFEOP).
주의사항
May discolor to red on storage.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral
Storage Class Code
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
WGK
WGK 3
개인 보호 장비
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
이미 열람한 고객
Encyclopedia of Microbiology (2000)
Modulation of Erythrocyte Plasma Membrane Redox System Activity by Curcumin
Biochemistry Research International (2016)
Journal of bacteriology, 183(3), 854-864 (2001-02-24)
We isolated a Tn5-induced Rhizobium tropici mutant that has enhanced capacity to oxidize N,N-dimethyl-p-phenylendiamine (DMPD) and therefore has enhanced respiration via cytochrome oxidase. The mutant had increased levels of the cytochromes c(1) and CycM and a small increase in the
Free radical research, 36(8), 869-873 (2002-11-08)
Oxidative stress has been clearly implicated in human disease by a growing body of scientific evidences. There is no ideal method for the measurement of this parameter. A possible strategy would be to measure simultaneously several biomarkers representing damage to
Journal of agricultural and food chemistry, 50(16), 4657-4661 (2002-07-26)
The Maillard reaction has a dramatic impact on the overall acceptance and nutritional quality of most of the foods consumed daily in European countries. Melanoidins are polymeric structures formed in the last stage of the Maillard reaction with nearly unknown
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