推荐产品
重悬
用甘油:PBS (9:1) 配成 0.1M 的溶液
警示用语：
Danger
危险分类
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Skin Sens. 1
储存分类代码
13 - Non Combustible Solids
WGK
WGK 2
闪点(°F)
368.6 °F - closed cup
闪点(°C)
187 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
其他客户在看
Matloob Ahmad et al.
European journal of medicinal chemistry, 45(2), 698-704 (2009-12-08)
A series of potential anti-oxidant and anti-bacterial N'-arylmethylidene-2-(3,4-dimethyl-5,5-dioxidopyrazolo[4,3-c][1,2]benzothiazin-2(4H)-yl)acetohydrazides was synthesized in a facile way starting from commercially available saccharine. 3,4-Dimethyl-2,4-dihydropyrazolo[4,3-c][1,2]benzothiazine 5,5-dioxide was obtained by ring expansion of 2-(2-oxopropyl)-1,2-benzisothiazol-3(2H)-one 1,1-dioxide followed by N-methylation and cyclization with hydrazine using ultrasonic irradiation. N-alkylation
Brianne A Wilton et al.
Virology, 374(1), 82-99 (2008-01-29)
Cellular proteins containing BTB and kelch domains have been shown to function as adapters for the recruitment of substrates to cullin-3-based ubiquitin ligases. Poxviruses are the only family of viruses known to encode multiple BTB/kelch proteins, suggesting that poxviruses may
Paola Colindres et al.
Journal of the science of food and agriculture, 91(5), 963-968 (2011-01-22)
The effect of selected antioxidants (grape seed extract (GS), oleoresin rosemary (OR), water-soluble oregano extract (WO), propyl gallate (PG), butylated hydroxyanisole (BHA)), butylated hydroxytoluene (BHT)) on sensory, color and oxidative stability of cooked, frozen, reheated ground beef patties was evaluated.
Yasunobu Kawano et al.
Resuscitation, 83(2), 249-252 (2011-08-02)
The present study was conducted to assess the effects of intraperitoneal administration of n-propyl gallate (PG) on hippocampal neuronal survival after forebrain ischemia. Forty male Sprague-Dawley rats were randomly assigned to one of 6 groups. Animals in the PG-I-10, PG-I-8
Sonia Losada-Barreiro et al.
Journal of colloid and interface science, 389(1), 1-9 (2012-09-04)
We evaluated the effects of the hydrophile-lipophile balance (HLB) and emulsifier concentration on the distribution of the antioxidants gallic acid (GA), propyl gallate (PG), and α-tocopherol (TOC) between the aqueous, interfacial, and oil regions of food-grade emulsions composed of stripped
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门