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化驗
98%
形狀
liquid
折射率
n20/D 1.49 (lit.)
bp
89-90 °C/13 mmHg (lit.)
密度
1.03 g/mL at 25 °C (lit.)
SMILES 字串
CSCCCO
InChI
1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
InChI 密鑰
CZUGFKJYCPYHHV-UHFFFAOYSA-N
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應用
3-(Methylthio)-1-propanol can be used as a reactant to prepare:
- Calix[4]arenes as amino acid chemosensors.
- Amphiphilic reactive oxygen species (ROS) sensitive diblock copolymers, applicable as nanocarriers for photodynamic therapy and chemotherapy.
- 3-(Methylsulfonyl)propyl thioacetate, which is used in the preparation of dipolar glass polymers for electronic and power applications.
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
195.8 °F - closed cup
閃點（°C）
91 °C - closed cup
個人防護裝備
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Synthesis of an oxidation-sensitive polyphosphoester bearing thioether group for triggered drug release
Wang J, et al.
Biomacromolecules, 20(4), 1740-1747 (2019)
High dielectric constant sulfonyl-containing dipolar glass polymers with enhanced orientational polarization
Zhu Y-F, et al.
Macromolecules, 51(16), 6257-6266 (2018)
3-Methylsulfidopropoxycalixarene methylenebisphosphonic acid for aminoacids chemosensor
Cherenok S, et al.
Phosphorus, Sulfur, and Silicon and the Related Elements, 194(4-6), 382-383 (2019)
David A Camarena-Pozos et al.
Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
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