추천 제품
Grade
natural (US)
Quality Level
규정 준수
FDA 21 CFR 172.515
refractive index
n20/D 1.374 (lit.)
bp
99 °C (lit.)
density
1.08 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
woody; smoky
일반 설명
Pyroligneous acid is commonly used as a source of wood smoke flavoring and also to inhibit microbial growth.
면책조항
For R&D or non-EU Food use. Not for retail sale.
관련 제품
제품 번호
설명
가격
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
111.2 °F - closed cup
Flash Point (°C)
44 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
A Mekbungwan et al.
Anatomia, histologia, embryologia, 33(1), 11-16 (2004-03-19)
To investigate the effects of dietary charcoal powder including wood vinegar compound liquid (CWVC, 4 : 1) on intestinal villus histology, piglets were fed 0, 1, 3 and 5% dietary CWVC diets for 30 days. Feed intake and body weight
Encyclopedia of Food and Color Additives, 3, 2392-2396 (1997)
Y Takahara et al.
[Nihon koshu eisei zasshi] Japanese journal of public health, 41(2), 147-156 (1994-02-01)
The effectiveness of wood vinegars was studied for controlling offensive odors from piggery wastes. Odorant chemicals and the sense of odors from piggery farm, covered with polyvinylchloride film to prevent the volatilization to ambient air, were measured in both laboratory
Y Takahara et al.
[Nihon koshu eisei zasshi] Japanese journal of public health, 40(1), 29-38 (1993-01-01)
The effectiveness of wood vinegars reducing or eliminating offensive odors, associated with cattle breeding, was studied. The results obtained were as follows: 1. Analyzed were 0.7-7.2% acetic acid and 0.5-1.8% methyl alcohol as main contents. 2. Gaseous odorants, such as
Kezhou Cai et al.
Journal of the science of food and agriculture, 92(1), 29-36 (2011-09-29)
Wood vinegar (WV), a byproduct from the charcoal production process, has been reported to have excellent antioxidant capability by chemical examination. However, the biological effect of WV in living animals is still unknown. In this study, a simple model organism
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