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368598

Sigma-Aldrich

4,4′-Bis(2-benzoxazolyl)stilbene

97%

Synonyme(s) :

1,2-Bis(4-(benzo[d]oxazol-2-yl)phenyl)ethene, 2,2′-(1,2-Ethenediyl)bis(4,1-phenylene)bisbenzoxazole, 2,2′-(1,2-Ethenediyldi-4,1-phenylene)bis[benzoxazole], 2,2′-(Vinylenedi-p-phenylene)bisbenzoxazole, 2-[4-[2-[4-(1,3-Benzoxazol-2-yl)phenyl]ethenyl]phenyl]-1,3-benzoxazole, 4,4′-Di(benzoxazol-2-yl)stilbene, p,p′-Bis(2-benzoxazolyl)stilbene

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About This Item

Formule empirique (notation de Hill):
C28H18N2O2
Numéro CAS:
1533-45-5
Poids moléculaire :
414.45
Numéro CE :
216-245-3
Numéro MDL:
MFCD00022846
Code UNSPSC :
12352100
ID de substance PubChem :
24862920
Nomenclature NACRES :
NA.22

Niveau de qualité

100

Pureté

97%

Forme

powder

Pf

>300 °C (lit.)

λmax

372 nm

Chaîne SMILES 

c1ccc2oc(nc2c1)-c3ccc(\C=C\c4ccc(cc4)-c5nc6ccccc6o5)cc3

InChI

1S/C28H18N2O2/c1-3-7-25-23(5-1)29-27(31-25)21-15-11-19(12-16-21)9-10-20-13-17-22(18-14-20)28-30-24-6-2-4-8-26(24)32-28/h1-18H/b10-9+

Clé InChI

ORACIQIJMCYPHQ-MDZDMXLPSA-N

Catégories apparentées

Description générale

4,4′-Bis(2-benzoxazolyl)stilbene (BBS) is reported to exhibit consistently high absolute fluorescence quantum yields and a monoexponential lifetime in solutions. The photophysics of BBS dispersed in poly(propylene) (PP) films has been investigated. BBS is reported as a food-grade dye. BBS is also reported as excimer-forming, photoluminescent chromophore.

Application

4,4′-Bis(2-benzoxazolyl)stilbene (BBS) is suitable for use in the preparation of poly(propylene) (PP) films containing different concentrations of BBS. BBS may be employed as a viscosity-sensitive fluorophore to investigate the curing parameters in fabrication of UV-cured automotive organic protective coatings. BBS may be used in the preparation of polymeric film sensors based on excimer luminescence and responsive to both mechanical and temperature stress, by its dispersion into a thermoplastic aliphatic biodegradable polyester [poly(1,4-butylene succinate).
Optical brightener for plastics

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H315,H319,H335

Classification des risques

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

Organes cibles

Respiratory system

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

dust mask type N95 (US), Eyeshields, Gloves

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Certificats d'analyse (COA)

Lot/Batch Number
MKCT5128
MKBK9551V
07626JX

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M Amine Fourati et al.
The journal of physical chemistry. A, 117(5), 836-844 (2013-01-12)
In solution, 4,4'-bis(2-benzoxazolyl)stilbene (BBS) was found to exhibit consistently high absolute fluorescence quantum yields (Φ(fl) ≥ 0.88) and a monoexponential lifetime, both independent of BBS concentration. The BBS steady-state and time-resolved photophysics were investigated by different techniques to understand the
Radislav A Potyrailo et al.
Analytical chemistry, 74(21), 5676-5680 (2002-11-16)
An automated analytical system has been implemented for the high-throughput optimization of processing conditions such as curing parameters in fabrication of UV-cured automotive organic protective coatings. Selection of optimum process conditions of combinatorial arrays of coatings is essential to correlate
Luminescent bis (benzoxazolyl) stilbene as a molecular probe for poly (propylene) film deformation.
Pucci A, et al.
Macromolecular Rapid Communications, 26(13), 1043-1048 (2005)
Yuluan Wu et al.
Food chemistry, 243, 162-167 (2017-11-18)
A sensitive UPLC-MS/MS method was established for the simultaneous determination of seven fluorescent whitening agents in flour matrix. Samples were ultrasonically extracted by trichloromethane-acetone. Then analytes were separated on a C18 column and detected by MS/MS. The developed method was
Chao Zhang et al.
ACS nano, 7(5), 4561-4568 (2013-05-01)
Food safety is a constant concern for humans. Besides adulteration and contamination, another major threat comes from the spontaneous spoilage of perishable products, which is basically inevitable and highly dependent on the temperature history during the custody chain. For advanced
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