推荐产品
生物源
synthetic
化驗
90%
雜質
≤10% 4-methyl-4-penten-2-one
折射率
n20/D 1.442 (lit.)
bp
130 °C (lit.)
mp
-41.5 °C (lit.)
密度
0.858 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
earthy; vegetable
SMILES 字串
C\C(C)=C\C(C)=O
InChI
1S/C6H10O/c1-5(2)4-6(3)7/h4H,1-3H3
InChI 密鑰
SHOJXDKTYKFBRD-UHFFFAOYSA-N
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訊號詞
Danger
危險分類
Acute Tox. 3 Inhalation - Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 1
閃點（°F）
87.8 °F - closed cup
閃點（°C）
31 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Cysteine conjugates, resulting from the addition of cysteine to alpha,beta-unsaturated carbonyl compounds, are important precursors of odorant sulfur compounds in food flavors. The aim of this work was to better understand this chemistry in the light of the unexpected double
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Electrophoresis, 22(6), 1112-1118 (2001-05-19)
A fast screening method for the determination of the dissociation constants (pKa) of acidic, basic, and multivalent compounds was developed by using pressure-assisted capillary electrophoresis (PACE). External air pressure was applied to shorten the analysis time. The separation efficiency decreases
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