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02560

Supelco

4-(Dimethylamino)benzaldehyde solution

10 g/L in isopropanol, for TLC derivatization

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About This Item

Empirical Formula (Hill Notation):
C9H11NO
CAS Number:
100-10-7
Molecular Weight:
149.19
Beilstein/REAXYS Number:
4132845
EC Number:
200-661-7
MDL number:
MFCD00003381
UNSPSC Code:
41116105
PubChem Substance ID:
329747457
NACRES:
NA.22

grade

for TLC derivatization

Quality Level

100

concentration

10 g/L in isopropanol

technique(s)

thin layer chromatography (TLC): suitable

SMILES string

[H]C(=O)c1ccc(cc1)N(C)C

InChI

1S/C9H11NO/c1-10(2)9-5-3-8(7-11)4-6-9/h3-7H,1-2H3

InChI key

BGNGWHSBYQYVRX-UHFFFAOYSA-N

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Application

spray and plunge reagent for chromatography

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3

target_organs

Central nervous system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

53.6 °F - closed cup

flash_point_c

12 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
BCCH2699
BCBZ1841

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H R Bruns et al.
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Whereas most soybean feedstuffs have been extensively investigated for use in ruminant diets, a lack of information exists regarding steam-flaked soybeans (SFSB). This research evaluated various inclusion rates of SFSB in diets for lactating dairy cattle. Twelve multiparous Holstein cows
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Niels Hempel et al.
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Microalgae are discussed as an alternative source for the production of biofuels. The lipid content compared to cultivation time of used species is the main reason for any choice of a special strain. This paper reviews more analytical data of
R Davoli et al.
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Subcutaneous fat thickness and fatty acid composition (FAC) play an important role on seasoning loss and organoleptic characteristics of seasoned hams. Dry-cured ham industry prefers meats with low contents of polyunsaturated fatty acids (PUFA) because these negatively affect fat firmness
S D Ranathunga et al.
Journal of dairy science, 93(3), 1086-1097 (2010-02-23)
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