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07770

Millipore

N,N-Dimethyl-p-phenylenediamine dihydrochloride

suitable for microbiology, ≥99.0%

Synonym(s):

4-Amino-N,N-dimethylaniline dihydrochloride, DMPD · 2HCl, DMPPDA · 2HCl

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About This Item

Linear Formula:
(CH3)2NC6H4NH2 · 2HCl
CAS Number:
Molecular Weight:
209.12
Beilstein:
3913463
EC Number:
MDL number:
UNSPSC Code:
41171621
PubChem Substance ID:
NACRES:
NA.85

Quality Level

Assay

≥99.0% (AT)
≥99.0%

form

powder

loss

≤0.05% loss on ignition

mp

210-215 °C (dec.)
222 °C (dec.) (lit.)

cation traces

Ca: ≤10 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤500 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg

application(s)

food and beverages
microbiology

SMILES string

Cl[H].Cl[H].CN(C)c1ccc(N)cc1

InChI

1S/C8H12N2.2ClH/c1-10(2)8-5-3-7(9)4-6-8;;/h3-6H,9H2,1-2H3;2*1H

InChI key

IAEDWDXMFDKWFU-UHFFFAOYSA-N

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General description

N,N-Dimethyl-p-phenylenediamine dihydrochloride is an azoreduction product of acid orange 52 (AO52). It is useful in the oxidase test which differentiates bacteria based on their ability to utilise the dye.

Application

N,N-Dimethyl-p-phenylenediamine dihydrochloride has been used to determine the plasma oxidant capacity in terms of plasma ferric equivalent oxidative potential (PFEOP).

Caution

May discolor to red on storage.

Pictograms

Skull and crossbones

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral

Storage Class Code

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

WGK

WGK 3

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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V Fogliano et al.
Journal of agricultural and food chemistry, 47(3), 1035-1040 (1999-12-20)
A novel method for measuring the antioxidant activity using N, N-dimethyl-p-phenylenediamine (DMPD) was developed. The radical cation of this compound gives a stable colored solution and a linear inhibition of color formation can be observed in the presence of 0.
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Journal of agricultural and food chemistry, 50(16), 4657-4661 (2002-07-26)
The Maillard reaction has a dramatic impact on the overall acceptance and nutritional quality of most of the foods consumed daily in European countries. Melanoidins are polymeric structures formed in the last stage of the Maillard reaction with nearly unknown

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