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Merck

CDS000708

Sigma-Aldrich

5-(ジイソプロピルアミノ)アミルアミン

AldrichCPR

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About This Item

実験式(ヒル表記法):
C11H26N2
分子量:
186.34
MDL番号:
UNSPSCコード:
12352116
PubChem Substance ID:

形状

solid

SMILES記法

CC(C)N(CCCCCN)C(C)C

InChI

1S/C11H26N2/c1-10(2)13(11(3)4)9-7-5-6-8-12/h10-11H,5-9,12H2,1-4H3

InChI Key

CIFBCEXYFFKMEB-UHFFFAOYSA-N

その他情報

Please note that Sigma-Aldrich provides this product to early discovery researchers as part of a collection of unique chemicals. Sigma-Aldrich does not collect analytical data for this product. Buyer assumes responsibility to confirm product identity and/or purity. All sales are final.

NOTWITHSTANDING ANY CONTRARY PROVISION CONTAINED IN SIGMA-ALDRICH′S STANDARD TERMS AND CONDITIONS OF SALE OR AN AGREEMENT BETWEEN SIGMA-ALDRICH AND BUYER, SIGMA-ALDRICH SELLS THIS PRODUCT "AS-IS" AND MAKES NO REPRESENTATION OR WARRANTY WHATSOEVER WITH RESPECT TO THIS PRODUCT, INCLUDING ANY (A) WARRANTY OF MERCHANTABILITY; (B) WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE; OR (C) WARRANTY AGAINST INFRINGEMENT OF INTELLECTUAL PROPERTY RIGHTS OF A THIRD PARTY; WHETHER ARISING BY LAW, COURSE OF DEALING, COURSE OF PERFORMANCE, USAGE OF TRADE OR OTHERWISE.

ピクトグラム

Exclamation mark

シグナルワード

Warning

危険有害性情報

危険有害性の分類

Acute Tox. 4 Oral - Eye Irrit. 2

保管分類コード

11 - Combustible Solids

WGK

WGK 3


試験成績書(COA)

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以前この製品を購入いただいたことがある場合

文書ライブラリで、最近購入した製品の文書を検索できます。

文書ライブラリにアクセスする

Xiaojing Yan et al.
Chemical research in toxicology, 32(4), 668-680 (2019-03-09)
Toosendanin (TSN), a compound from Melia toosendan, exhibits severe hepatotoxicity, which restricts its clinical application. However, the mechanism is not clear. Our previous research found that covalent modification of TSN for proteins might be a possible reason using human liver
Yahui Ge et al.
Journal of agricultural and food chemistry, 67(16), 4568-4577 (2019-04-02)
Pu-erh tea, a famous traditional Chinese tea with multiple health benefits, is produced by microbial fermentation. It has been reported that major known bioactive compounds in green tea, e.g. epicatechin, epigallocatechin gallate, and theanine, decreased during fermentation. Then which components

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