推荐产品
等级
technical grade
质量水平
方案
90%
表单
liquid
折射率
n20/D 1.534 (lit.)
沸点
84-84.5 °C (lit.)
密度
0.881 g/mL at 25 °C (lit.)
官能团
aldehyde
储存温度
2-8°C
SMILES字符串
CC\C=C\C=C\C=O
InChI
1S/C7H10O/c1-2-3-4-5-6-7-8/h3-7H,2H2,1H3/b4-3+,6-5+
InChI key
SATICYYAWWYRAM-VNKDHWASSA-N
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一般描述
2,4-庚二烯醛是氧化酸败的特定标志。它也是潜在的藻类代谢产物。
警示用语：
Danger
危险声明
危险分类
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2
储存分类代码
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 3
闪点(°F)
143.6 °F - closed cup
闪点(°C)
62 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Satomi Shimoyoshi et al.
Nutrients, 11(7) (2019-07-25)
Sesame lignans, which are biologically active compounds present in sesame seeds and oil, are known to have neuroprotective effects in several models of brain dysfunction. However, the effects of sesame lignans on age-related brain dysfunction are not clear and were
Yunyun Zhao et al.
Journal of environmental sciences (China), 25(12), 2361-2366 (2014-03-22)
A significant outbreak of fishy odor occurred in a reservoir located in Inner Mongolia, China, in the winter of 2011, and the odor rating, algal density and concentrations of some potential odorous compounds were monitored over a period of two
Ai Suzuki-Iwashima et al.
Food chemistry, 334, 127588-127588 (2020-07-30)
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil
Rosario Zamora et al.
Food chemistry, 174, 89-96 (2014-12-23)
Nucleophilic degradation produced by reactive carbonyls plays a major role in food quality and safety. Nevertheless, these reactions are complex because reactive carbonyls are usually involved in various competitive reactions. This study describes the thermal degradation of 2-alkenals (2-pentenal and
Wakana Onuma et al.
Nutrition and cancer, 69(6), 855-861 (2017-07-19)
Colorectal cancer is one of the leading causes of death worldwide. Reactive oxygen species produce oxidative stress and contribute to colorectal carcinogenesis. Because dietary citrus has been shown to reduce oxidative stress, we investigated the effects of citrus peel extract
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