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DMPS1M

Sigma-Aldrich

Dimethylpolysiloxane

viscosity 1,000 cSt (25 °C)(lit.)

Synonyme(s) :

Polydimethylsiloxane

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About This Item

Numéro CAS:
63148-62-9
Code UNSPSC :
12352200
ID de substance PubChem :
24894357
Nomenclature NACRES :
NA.25

Forme

liquid

Poids mol.

~28,000

Viscosité

1,000 cSt(25 °C)(lit.)

Chaîne SMILES 

CO[Si](C)(C)OC

Catégories apparentées

Application

Dimethylpolysiloxane is used in protein chromatography and affininty chromatography. Dimethylpolysiloxane was used to determine that postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.
Clear, colorless fluid polymer useful as a stationary phase in gas chromatography and as an anti-foaming agent.

Code de la classe de stockage

10 - Combustible liquids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

600.8 °F - closed cup

Point d'éclair (°C)

316.00 °C - closed cup

Équipement de protection individuelle

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Mohesh Moothanchery et al.
Biomedical optics express, 8(12), 5483-5492 (2018-01-04)
Microneedle technology allows micron-sized conduits to be formed within the outermost skin layers for both localized and systemic delivery of therapeutics including nanoparticles. Histological methods are often employed for characterization, and unfortunately do not allow for the
Vyacheslav N Fishman et al.
Chemosphere, 84(7), 913-922 (2011-07-09)
The applicability of three different Silphenylene Silicone co-polymer (Si-Arylene) GC stationary phases (J&W Scientific DB-5ms, Varian VF-5ms, and VF-Xms) has been evaluated for the separation of all 136 tetra- through the octa- chlorinated dibenzo-p-dioxins (PCDD) and chlorinated dibenzofurans (PCDF) from
Mara I Orozco et al.
Journal of agricultural and food chemistry, 59(13), 7194-7202 (2011-06-08)
The influence of deep frying, mimicked by 20 heating cycles at 180 °C (each cycle from ambient temperature to 180 °C maintained for 5 min), on the unsaponifiable fraction of vegetable edible oils represented by three characteristic families of compounds
A Perez-Herrera et al.
Molecular nutrition & food research, 56(3), 510-514 (2011-12-14)
Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood

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