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513431

Sigma-Aldrich

Luperox® AFR40, Benzoyl peroxide solution

40 wt. % in dibutyl phthalate

Sinonimo/i:

Benzoyl peroxide, blend in dibutyl phthalate

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About This Item

Formula condensata:
(C6H5CO)2O2
Numero CAS:
Peso molecolare:
242.23
Numero MDL:
Codice UNSPSC:
12162002
ID PubChem:
NACRES:
NA.23

Impiego in reazioni chimiche

reagent type: oxidant

Concentrazione

40 wt. % in dibutyl phthalate

Temperatura di conservazione

2-8°C

Stringa SMILE

O=C(OOC(=O)c1ccccc1)c2ccccc2

InChI

1S/C14H10O4/c15-13(11-7-3-1-4-8-11)17-18-14(16)12-9-5-2-6-10-12/h1-10H
OMPJBNCRMGITSC-UHFFFAOYSA-N

Applicazioni

Polymerization initiator.

Note legali

Product of Arkema Inc.
Luperox is a registered trademark of Arkema Inc.

Avvertenze

Danger

Indicazioni di pericolo

Classi di pericolo

Aquatic Acute 1 - Aquatic Chronic 1 - Eye Irrit. 2 - Org. Perox. E - Repr. 1B - Skin Sens. 1

Codice della classe di stoccaggio

5.2 - Organic peroxides and self-reacting hazardous materials

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

203.0 °F - closed cup

Punto d’infiammabilità (°C)

95 °C - closed cup


Certificati d'analisi (COA)

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Sigma-Aldrich

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There is an increasing interest in gender differences both in the pathogenesis and treatment of skin diseases. We investigate whether there were any treatment differences in male and female subjects treated with clindamycin phosphate 1.2%/benzoyl peroxide (BPO) 2.5% gel as
E J Kang et al.
Journal of food science, 77(7), C818-C823 (2012-07-05)
Residual annatto colorant (norbixin) in fluid Cheddar cheese whey can be bleached. The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein. The objective of this study
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The Journal of investigative dermatology, 133(5), 1231-1239 (2012-11-30)
Advances in nanotechnology have demonstrated potential application of nanoparticles (NPs) for effective and targeted drug delivery. Here we investigated the antimicrobial and immunological properties and the feasibility of using NPs to deliver antimicrobial agents to treat a cutaneous pathogen. NPs
Suzanne M Jervis et al.
Journal of food science, 78(2), R129-R137 (2013-01-22)
Whey is a value-added product that is utilized in many food and beverage applications for its nutritional and functional properties. Whey and whey products are generally utilized in dried ingredient applications. One of the primary sources of whey is from

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