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757446

Sigma-Aldrich

2-Methylpyrazine-d6

99 atom % D, 98% (CP)

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About This Item

Formule empirique (notation de Hill):
C5D6N2
Poids moléculaire :
100.15
Numéro MDL:
MFCD16039549
Code UNSPSC :
12352005
ID de substance PubChem :
329766675

Pureté isotopique

99 atom % D

Pureté

98% (CP)

Point d'ébullition

135 °C (lit.)

Pf

-29 °C (lit.)

Densité

1.095 g/mL at 25 °C

Changement de masse

M+6

Chaîne SMILES 

[2H]c1nc([2H])c(nc1[2H])C([2H])([2H])[2H]

InChI

1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3/i1D3,2D,3D,4D

Clé InChI

CAWHJQAVHZEVTJ-RLTMCGQMSA-N

Conditionnement

This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.

Pictogrammes

FlameExclamation mark
GHS02,GHS07

Mention d'avertissement

Warning

Mentions de danger

H226,H315,H319,H335

Classification des risques

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

Organes cibles

Respiratory system

Code de la classe de stockage

3 - Flammable liquids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

122.0 °F - closed cup

Point d'éclair (°C)

50 °C - closed cup

Certificats d'analyse (COA)

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Nicolas Le Menn et al.
Journal of agricultural and food chemistry, 65(11), 2345-2356 (2017-01-24)
Champagne regulations allow winegrowers to stock still wines to compensate for quality shifts in vintages, mainly due to climate variations. According to their technical requirements and house style, Champagne producers use these stored wines in their blends to enhance complexity.
Cristian Rogel-Castillo et al.
Journal of agricultural and food chemistry, 65(40), 8948-8956 (2017-09-25)
Concealed damage (CD), is a term used by the nut industry to describe a brown discoloration of kernel nutmeat that becomes visible after moderate heat treatments (e.g., roasting). CD can result in consumer rejection and product loss. Postharvest exposure of
Rebecca Garlock Ong et al.
Biotechnology for biofuels, 9, 237-237 (2016-11-09)
Interannual variability in precipitation, particularly drought, can affect lignocellulosic crop biomass yields and composition, and is expected to increase biofuel yield variability. However, the effect of precipitation on downstream fermentation processes has never been directly characterized. In order to investigate
Nicolas Le Menn et al.
Journal of agricultural and food chemistry, 67(25), 7098-7109 (2019-06-15)
Wine aging bouquet is defined as a positive, complex evolution of aromas during bottle aging. The aim of this study was to look for the link between some of the vine status parameters and the development, during wine aging, of
Katayoun Mahdavi Ara et al.
Journal of the science of food and agriculture, 97(7), 2263-2270 (2016-11-02)
Semi-quantitative characteristics of headspace volatile pyrazines which constituted around 1% by weight of the final product have been previously described. The influence of reactant concentration, reaction temperature, and reaction time on both the yield of total alkyl pyrazines and the
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