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CDS000708

Sigma-Aldrich

5-(Diisopropylamino)amylamine

AldrichCPR

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About This Item

Fórmula empírica (Notação de Hill):
C11H26N2
Peso molecular:
186.34
Número MDL:
Código UNSPSC:
12352116
ID de substância PubChem:

forma

solid

cadeia de caracteres SMILES

CC(C)N(CCCCCN)C(C)C

InChI

1S/C11H26N2/c1-10(2)13(11(3)4)9-7-5-6-8-12/h10-11H,5-9,12H2,1-4H3

chave InChI

CIFBCEXYFFKMEB-UHFFFAOYSA-N

Outras notas

Please note that Sigma-Aldrich provides this product to early discovery researchers as part of a collection of unique chemicals. Sigma-Aldrich does not collect analytical data for this product. Buyer assumes responsibility to confirm product identity and/or purity. All sales are final.

NOTWITHSTANDING ANY CONTRARY PROVISION CONTAINED IN SIGMA-ALDRICH′S STANDARD TERMS AND CONDITIONS OF SALE OR AN AGREEMENT BETWEEN SIGMA-ALDRICH AND BUYER, SIGMA-ALDRICH SELLS THIS PRODUCT "AS-IS" AND MAKES NO REPRESENTATION OR WARRANTY WHATSOEVER WITH RESPECT TO THIS PRODUCT, INCLUDING ANY (A) WARRANTY OF MERCHANTABILITY; (B) WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE; OR (C) WARRANTY AGAINST INFRINGEMENT OF INTELLECTUAL PROPERTY RIGHTS OF A THIRD PARTY; WHETHER ARISING BY LAW, COURSE OF DEALING, COURSE OF PERFORMANCE, USAGE OF TRADE OR OTHERWISE.

Pictogramas

Exclamation mark

Palavra indicadora

Warning

Frases de perigo

Classificações de perigo

Acute Tox. 4 Oral - Eye Irrit. 2

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3


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Xiaojing Yan et al.
Chemical research in toxicology, 32(4), 668-680 (2019-03-09)
Toosendanin (TSN), a compound from Melia toosendan, exhibits severe hepatotoxicity, which restricts its clinical application. However, the mechanism is not clear. Our previous research found that covalent modification of TSN for proteins might be a possible reason using human liver
Yahui Ge et al.
Journal of agricultural and food chemistry, 67(16), 4568-4577 (2019-04-02)
Pu-erh tea, a famous traditional Chinese tea with multiple health benefits, is produced by microbial fermentation. It has been reported that major known bioactive compounds in green tea, e.g. epicatechin, epigallocatechin gallate, and theanine, decreased during fermentation. Then which components

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