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Supelco

Dichlormid

PESTANAL®, analytical standard

Sinonimo/i:

N,N-Diallyldichloroacetamide, Dichloromid

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About This Item

Formula empirica (notazione di Hill):
C8H11Cl2NO
Numero CAS:
37764-25-3
Peso molecolare:
208.09
Numero CE:
253-658-8
Numero MDL:
MFCD00072464
Codice UNSPSC:
41116107
ID PubChem:
329754598
NACRES:
NA.24

Grado

analytical standard

Livello qualitativo

100

Nome Commerciale

PESTANAL®

Durata

limited shelf life, expiry date on the label

tecniche

HPLC: suitable
gas chromatography (GC): suitable

applicazioni

agriculture
environmental

Formato

neat

Stringa SMILE

ClC(Cl)C(=O)N(CC=C)CC=C

InChI

1S/C8H11Cl2NO/c1-3-5-11(6-4-2)8(12)7(9)10/h3-4,7H,1-2,5-6H2
YRMLFORXOOIJDR-UHFFFAOYSA-N

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Descrizione generale

Dichlormid belongs to the class of dichloroacetamide safeners used to provide good protection on maize, wheat and rice grain against injury caused by pre-emergence applications of butachlor, metolachlor, chloroacetanilide and thiocarbamate.

Applicazioni

Dichlormid may be used as an analytical reference standard for the determination of the contaminant, dichlormid in animal muscle samples using gel permeation chromatography cleanup (GPC) followed by gas chromatography/mass spectrometry (GS/MS), and column chromatography tandem MS (LC/MS/MS).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Prodotti consigliati

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

Note legali

PESTANAL is a registered trademark of Merck KGaA, Darmstadt, Germany

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H302 + H332

Classi di pericolo

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificati d'analisi (COA)

Lot/Batch Number
BCCG0219
BCBT3485
SZBG069XV
SZBC143XV
SZBA292XV

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D C Holt et al.
Planta, 196(2), 295-302 (1995-01-01)
The safener-induced maize (Zea mays L.) glutathione S-transferase, GST II (EC 2.5.1.18) and another predominant isoform, GST I, were purified from extracts of maize roots treated with the safeners R-25788 (N,N-diallyl-2-dichloroacetamide) or R-29148 (3-dichloroacetyl-2,2,5-trimethyl-1,3-oxazolidone). The isoforms GST I and GST
Effects of the herbicide sethoxydim and the safener dichlormid on lipid synthesis and acetyl-CoA carboxylase activity of grain sorghum.
Hatzios KK.
Zeitschrift fur Naturforschung C, 46(9-10), 934-938 (1991)
I Jepson et al.
Plant molecular biology, 26(6), 1855-1866 (1994-12-01)
Several GSTs have been characterised in maize. GST I is a homodimer of 29 kDa subunits, GST II a hetrodimer of 27 kDa and 29 kDa subunits and GST IV a homodimer of 27 kDa subunits. We report the isolation
Adam Baldwin et al.
Journal of experimental botany, 54(385), 1289-1294 (2003-03-26)
The thiocarbamates, such as pebulate (S-propyl butyl (ethyl) thiocarbamate) are a well-established class of herbicides. They inhibit fatty acid elongation, which is necessary for the biosynthesis of constituents of surface waxes and suberin and this has been proposed to be
A Baldwin et al.
Biochemical Society transactions, 28(6), 650-651 (2001-02-15)
The thiocarbamate herbicide pebulate inhibits fatty acid elongation, which is necessary for surface lipid biosynthesis. As both barley and wild oats are susceptible to pebulate, the safener dichlormid was used to study the reversal of its herbicidal effect. Fatty acid
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